Preserved lemons are the type of things I always see in Middle Eastern cookbooks. They make photo shoots within kitchens appear so carefree and colorful and I think, 'Seriously, how have I never experienced preserved lemons?'. Or 'Yes I DO think I need a fire pit in my kitchen.'
For this month's Recipe Redux, we were challenged to try a recipe for fermented foods. Preserved lemons are a naturally fermented food which can aid in digestion, as well as a powerful source of vitamin C. S,o pretty kitchen addition? Anti-Scurrvy food? Easy recipe? I say make it now.
- 3 lemons
- 1/4 t salt
Wash lemons and slice off the pointed ends. Cut lemons into 1/8 th wedges and sprinkle salt over the surface . Put in jar and muddle after a few minutes.
As you muddle, the juice must cover lemons completely. If you do not have enough juice, juice a lemon separately and add the liquid to the jar. Allow to sit in a cool dark place for several days/ a week.
Preserved lemons are not sharp, bitter, or really all that lemon like after this process. They are a completely new, sweeter flavor that pairs well with chicken. You can even eat the peel!
Have you tried preserved lemons? How to you eat them?
See more fermented food recipes from dietitians below!
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.