Pickled Lemon – courtesy of Justin Capp -
Pickled Lemon
This is just so easy to do and if I can make it during a power cut you can too! Save all those jars as you will want to do this again and again the flavour is awesome. Heres what you need. Oh forgot to say this is only 1 of 5 citrus recipes I will be posting so keep checking back for more.
Ingredients:
As many fresh lemons as you need to fill the jar. I used 1 + half to fill a small jam jar.
Cut lemon into 8 wedges
300g salt ( I used sea salt but you can use ordinary)
Stick of cinnamon & Dessert spoonful of coriander seeds (if you like! I dont so I skipped these)
METHOD
Tip some salt on to a plate. Press each side of the lemon wedge on to the salt to pick up as much salt as possible. Do this with every lemon segment. Arrange them in the jar with cinnamon stick and the coriander seeds. Place them in a pretty glass jar. Top up with freshly squeezed lemon juice, enough lemon juice to fill the top of the jar. Put the lid on to the jar and give it a shake. Leave to mature for six weeks.
This is a great gift you can cover the lid with fabric & a ribbon & add a label. Instructions on reverse you can add – cut the rind and use in salads, cakes or any savoury dishes.
I will have some recipes that will include the pickled lemon watch this space.
HISTORY Pickled lemons are often used in Moroccan dishes. Personal taste dictates how preserved lemons might be used. Some cooks always remove the flesh, for example, while others leave it on when adding preserved lemon to tagines and sauces. In salads, however, only the finely chopped rind is usually used. Enjoy!
TIP: When using you can rinse the salt off the lemon before using in dish.
February 09, 2011 | No Comments
