I’ve become a big fan of preserved lemons over the past couple of years. I mostly like them in stews with chicken, olives and fennel but they are very versatile and it;s the perfect time of year to do some canning. I’m not one to do the serious kind of canning with sterilization and process – but a quick canning process with lemons is fun and useful for the near future. I imagine I’ll do a little more of this when I’m in Florida this winter.
We made these quick and easy preserved lemons at my Off Mendenhall Fall Cooking Class on Tuesday night. It was a fun activity and everyone was able to bring a jar home to use this Fall. They pair really well with the Braised Crispy Chicken dish we made that night too. Here is the recipe!
- 2 1/2 to 3 pounds lemons (10 to 12)
- 2/3 cup coarse salt
- 1/4 cup olive oil
- Special equipment: 6-cup jar with tight-fitting lid
Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil.