Preserved Lemons

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It’s time for preserving citrus again!
How I love citrus! ♥ EASY!

Preserved Lemons
by Al Brown

Popular in middle eastern cooking preserving lemons brings out the natural sweetness of the skin, perfect with seafoods, meat dishes, tagines and grilled vegetables.

Ingredients:
Lots of lemons (thin skinned)
Flaky sea salt
Instructions:
1. Wash the lemons to remove possible pesticides or chemicals.
2. With a sharp knife make 4 cuts down the length at quarter intervals, leaving the ends intact. The cuts should go right through, so if you depress both ends it opens like a lantern.
3. Take a clean jar and sprinkle about 2T of sea salt in the bottom.
4. Over a bowl to catch any juice slightly squeeze each lemon to open the cuts. Force around 1/2T sea salt into each cut. Place lemons in the jar, sprinkling a few tablespoons of salt as you go.
5. Pack them tightly to the top, add another sprinkle of salt, fill to the top with lemon juice and screw on the lid.
6. Keep an eye on them over the first few days. if they’re not completely submerged in liquid top up with fresh lemon juice.
7. Jars can be kept at room temperature. They should be ready in 2-3 weeks, and will keep unopened for up to a year.
8. To Use: Remove a lemon, discard pith and flesh, lightly wash the skin, chop and use as you wish.
★ Oh btw, since posting this, I got rid of paper between glass jar & metal lid. It’s been working for centuries. If it ain’t broke, don’t fix it 😉

Check this link too →→→
http://m.huffpost.com/us/entry/4824738
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(→ another great EASY recipe/site ♥ http://www.npr.org/2013/04/08/176577903/preserved-lemons-older-wiser-and-full-of-flavor

Some images to see how easy! 😉
Oh & a save & share preserved lemon relish at this linkhttp://rachaelwhite.me/preserved-lemon-relish/
And then…of course, followed with a bunch of random pics of my lemons. Because 😉 #food is sometimes pretty, sometimes artsy & citrus is one of my favorites for that too. Love the yellows, oranges & greens ♥

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Good good good! →→→

Can You Freeze Lemons?
YES
& it’s easy!
I’ve been doing this and with great results! I have lemon available all year, for the juice, recipes & more.
Wash and put in sealed freezer bag. Yeah…thats it! ♥

And now for the usual extra pics 😉

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I tried a piece of parchment paper between glass and metal lid. Read somewhere about acid to metal reaction. ?¿ ?
Was a waste of time. Nix that

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Filling the pantry….

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And the freezer! 😀

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And next… FIGS
😀

Too many ideas/recipes & sites to list.
And I’ve still gotta do Limoncello
& lemon curd. Of course that’s another good …no…GREAT reason for freezing while they’re fresh!
https://dawnspitfire.wordpress.com/2013/03/01/lemon-obsession/

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My Pantry Shelf

Yes, it is true, I’m on a serious citrus kick.  Why not?  What better to brighten the palette on a dark and dreary winter day, than the vibrant colors and tart flavors of lemons, oranges, grapefruit, and lime?  Lemons are my current favorite. Last summer, in an act of manifest destiny, we cut down our lemon tree  to make way for a larger outdoor dining area.  Luckily our neighbors have supplied us with a steady stream of Meyer lemons to fuel each of my citric indulgences.  The latest…  Salt Preserved Lemons.

This recipe comes from my grandmother’s recipe file.  She, like me, sought out ways to celebrate each harvest and make it last.  The first time I made these, I had no idea what to do with them.  Luckily, they last a ridiculously long time in the refrigerator, so I had plenty of time to accumulate recipes. (After a year…

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