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I got a load of lemons today.
It's citrus season is Southern California, and you know I am always up for a little urban foraging!
So that is just how I started my day, sack in hand rummaging through the branches of my neighbors fruit trees. Just so you know, I have rules about foraging. So don't accuse me of stealing. All my "victims" are either willing participants or silly people who stupidly planted their citrus so that the branches hang out onto public thoroughfares! So you see, these details make my harvest perfectly legal. Still, I never take more than 2 or 3 pieces of fruit from each tree... I do have some scrupples!
But once I was home, I was faced with the decision of what to do with my haul... A dessert popped in my brain. I do like lemon desserts, and considered a lemon sabayon tart. Besides, Sippity Sup has been abondonded by its readership and a pretty dessert always brings the strays in my flock back home. I may still do that dessert too, because I have a lot of lemons. But there is no time to bake today. I have other committments.
But I got lucky. I was over at Well Done Chef and he had a photo of Preserved Lemons as part of his picture a day for an entire year series. Well, his intention in showing this photo was to let us all know that Preserved Lemons keep for a very long time. His evidently went in the brine in June. This is good information (which is his specialty), but to me it said something else entirely. It reminded me that I have been meaning to take a stab at Preserved Lemons for years.
Well, my wait finally ended. I made Preserved Lemons today using his (slightly adapted) recipe! I say slightly adapted because I converted all the measurements that were in weight into volume measurements. He's going to hate that! And in theory I know he's is 100% right on this point, but I just can't seem to let my addiction to volume go. I figure this is a recipe where it won't matter so much. Maybe he'll let me slide. It's a good thing he doesn't know where I live!
Of course, there is one more thing. I should have realized via the name Preserved Lemons that these babies were going to take sometime before they are ready to be used in a recipe. Because these need to sit for at least 30 days before I can use them! Oh well, it gives me plenty of time to decide what I'll do with them. So "Thank You" Well Done Chef. That's one more item I can cross of my bucket list.
And if you have not been over there to visit him I suggest you give him a look see. Because, as he likes to say he's all about "Real Food Through Solid Technique". That's something we can all use.
Preseved Lemons makes about 4 cups CLICK here for a printable recipe
- 12 lemons, scrubbed, slit in quarters, but not entirely through
- 1â„2 c kosher salt
- 1 T coriander seeds
- 1 t whole black peppercorns
- 5 bay leaves
- 2 t red pepper flakes
- 6 2 inch sticks of cinnamon
- freshly squeezed lemon juice, if necessary
Slice through the core of the lemon vertically, taking care not to slice all the way through. You will have a nice lemon flower.
Grab one lemon at a time; sprinkle some salt inside, then place it into container face down. Using the bottom of a drinking glass, flatten the lemon, squeezing out as much juice as possible.
Continue working until you pack all the salted lemons tightly into the container; arrange them attractively so they will look good while brining. (It is for show as well!)
Use a stick or the handle of a spoon to wedge the bay leaves and cinnamon sticks all around, evenly distributed. If you find that the amount juice in the container is not covering the lemons, add a bit of lemon juice to cover. Do not use water or commercially prepared lemon juice. You may need to sink the lemons to assure good coverage. I used a small plate to keep them submerged.
Do not refrigerate them just yet. Avoid the temptation for at least 48 hours. The salt will help the lemons release more of their liquid if left at at room temperature. for awhile.
Once the lemons are on their way, put them in the refrigerator in the back for at least 30 days before using them.
To use, wash off brine, separate pulp from the rind, and use according to the recipe.
SERIOUS FUN FOOD
Greg Henry
SippitySup
Comments
Send it in to GYO
since you foraged these lemons, send this post in to Grow Your Own! You know where we are ;-)
Any lemons left
Cause you could make delisious baked lemons - aka Jamie Oliver. Halve lemons, scoop insides out. Fill with cheese, chilies, olives, anchovies....bake. Eat delicious, melted cheese with bread!!!!!!!! And I have made preserved lemons before - in Nigeria.......a long time ago!!!! Planned on making recently but couldn't wait 3 weeks.....
Yummy in dressings
I've only preserved lemons with salt, lemon and oil. The spices are interesting, but I'm not sure I'd use them.
I love mashing up the soft rind into salad dressings. It also makes a refreshing addition to homemade mayonnaise.
Thanks
For the suggestions on how to use them, I am still a bit unsure. I have never made these before so I can't say if the spices were a good call or not. The "classic" Paula Wolfert recipe does not call for the spices. But when I have purchased them, the best ones had a vaguely middle eastern taste to them... so I gave the spice a go! Please check back and well find out together. GREG
Spice is Nice
I've been preserving these for years covered in their own juices and Kosher Salt. These spices look beautiful and I need to try them on my next batch. And the lemons look gorgeous in their large glass jar. I like to use the Meyer lemons with their thin skins, but they're not so easy to find around here. Great on pizza!
Meyers
Meyer lemons are even more common in my neighbor hood than these Eurekas. Next time Meyers...
I, too, have preserved lemons on the to-do list...
...this post may have brought me one step closer to the doing part!
Pay IT Forward, Baby!
well, can you pay it forward and send me some!!!! :) I use lemons soooo much!
This is something I need to
This is something I need to try! I wonder if you can do a sweet preserved lemon also?
I see excess lemons and oranges all over the place here! I LOVE your first photo, gorgeous!
Thanks
I like it a lot too. But (of course) whenever I do apicture I think is really interesting it gets rejected by the PhotoBullies, or it gets run in the middle of the night where nobody ever sees it. Oh well.
As far as sweet preserved lemons go. I have no idea how you make them. It's worth some research. GREG
Life Gave Greg Lemons...
So that kind of makes you a "life preserver" !
I've never heard of these before (and I'm glad to know you won't kill me, ha ha).
I never noticed people comment more on desserts. I guess that's because I never post desserts;)
Comments
It's not so much that people comment more on desserts, but I get way more people who come to the blog (via tastespotting and foodgawker) when I post a dessert. GREG
Love love love preserved
Love love love preserved lemons, always have a batch in the back of the fridge. They're up there as a go to ingredient. Mine are usually pretty generic, I do not add all the spices that you suggested - hmm, may need to rethink my version.
Thanks for sharing!
Tribecca Gril
Cookbook has a preserved lemon recipe and I've been thinking about it for a year now. I'm just not sure what to do with them, once made, but I'm sure you'll tell us.
Really?
I was hoping you'd tell me what to do with them... GREG
Yes, please!
I have wanted to make preserved lemons so long but have always found a reason to put it off. You made it sound so easy. I know that add a fabulous flavor to Moroccan and Middle Eastern dishes.
They are easy!
But I have yet to see how well they come out. Stay tuned! GREG
yum and bamboo bowl link
sippity sup, i love preserved lemons. a friend made me a chicken dish with preserved lemons, olives, and capers right after i had my son. i woofed it. delish.
in other news, here is the link to buy one of those painted on the outside bamboo bowls that you've been coveting:
http://bambuhome.com/products/
click on the lacquerware section and then on where to buy when you know exactly what you want.
i bought ours off of a site specializing in green products- now if i could only remember which one. good luck. cannot wait to see what you pick out. xoxo
okay don't kill me but this
okay don't kill me but this is something new to me, I'm very curious to see how they come out and what dishes you use them in. looking forward to it!
I won't kill you...
...in fact I have never cooked with them before myself. I have eaten them however, and they are a stunning ingredient. GREG
Pack Rat
These are delicious but I always know what to do with them when I don't have any and vice versa. Plus being a pack rat means I always keep stuff like this past due...
Can it go bad?
I made a whole lot and I am still unsure what I shall do with it all. GREG
Aha!
I made a beetroot salad recently that had preserved lemons in the recipe. It was actually the first time I've ever heard of them. I just used regular lemon zest anyway but I'm curious to know what the difference in taste is, so I must pick up some from a shop asap. I hope yours turn out beautifully!
Isn't it truly amazing how
Isn't it truly amazing how many more people comment on dessert posts than they do on savory posts? Even though most of the comments I get are people telling me to stop tempting them haha.
I like your rules on foraging citrus. Although I agree, if it's in a public space then it's fair game.
I can't wait to see how these lemons turn out!
It's true
It bugs me to see perfectly good fruit go wasted. GREG
YUM
I love preserved lemons, but have never made any myself. I'll have to try this soon, and then blog a great chicken and preserved lemon dish that I do. Thanks for the inspiration. - S
This is my first shot at making them
what to do with them will be a whole 'nother hurddle! GREG
What size of container do I need?
I have had preserved lemons once and loved them and am dying to make them! What size of a container do you usually use? Just trying to figure out if I've got the right size, or if I need to pick up a bigger one when I go and buy the ingredients. THANKS!
Honestly
Any size container will work, the only trick is getting the juice to cover the fruit completely. So have a few extra lemons around in case you need the juice to top it off. I used a small plate to submerge mine in a small cookie jar. You will need a lid or some sort of covering. GREG
Yum! Hey, check out Trix's
Yum! Hey, check out Trix's preserved lemon trilogy posts over here - http://tastytrix.blogspot.com (her last three posts).
Back to the flock
even though I never strayed anywhere - just not a comfy commentator - trying to fix that.
I've always admired preserved lemons from afar and need to have at it. I am looking forward to what you come up with when they're ready! Mary
FYI - only your first photo is showing up - the other two are blank.
Fixed the photos
I am not much a comment leaver myself. I meant my actual numbers have gone way down (whether a comment is left or not). It's not a big deal, but it does make me curious. GREG
I've always wanted to make these
I've always wanted to make these but never got around to it. I'm staying tuned to see what you make with them.
Sam
If you have any ideas...
... let me know. GREG
First I know how you feel
First I know how you feel about abandoned readership coming back when a fancy dessert is in the offing (though how do they know?) and I'd love to see that lemon tart! We love to cook with preserved lemons and luckily can get them quite easily at the market any time but I would love to make a jar of them so thanks for the great recipe!
I can buy...
...them prettily easy here in Los Angeles. Both the Indian and Armenian Markets just down the hill often carry them. Hopefully mine will be as good. GREG
That last picture looks
That last picture looks fabulous! Looks simple to make. I must keep this. Thanks for sharing.
It was simple! Now we'll just
It was simple! Now we'll just have to wait and see... GREG
No dessert for you!?!?!?
I was going to try and guess what type of dish you would make with these preserved lemons of yours. But, you are just too sneaky and you always seem to have a trick up your sleeve, so I won't.
I wish citrus was in season
I wish citrus was in season here! We don't even have tulips yet :).
Well,
What are tulips? They can't be grown here... It's alwaya a trade-off.GREG
Is it strange to be craving
Is it strange to be craving for some lemonade right about now. A neighbor of mine has an orange tree that's bursting at the seems with lovely oranges. Once in a while I'll wander over and graba bunch for myself. They don't mind me being there one bit, which is a great thing.
Yes
It's wonderful to live in So Cal with so many wonderful neighbors! GREG
Wow! I am glad that you were
Wow! I am glad that you were inspired to preserve your "ill gotten" gains. You are seriously awesome Greg!
For sure your vessel for the lemons looks a lot better than what I used, but we have stupid rules about glass in refrigerators.
I recently used preserved lemons in a pasta dish with grilled radicchio that was a smash hit. I also heard tell that you could do this with grapefruits, limes and even Kumquats, The pickle nerd in me is itching to try it. :)
Preserved Lemons
and grilled radicchio sounds like a winning combo! GREG
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