Pickled Lemons Food

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QUICK PRESERVED LEMONS



Quick Preserved Lemons image

Provided by Alton Brown

Time P8D

Yield 1 pint

Number Of Ingredients 2

4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary
40 grams kosher salt

Steps:

  • Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
  • Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
  • Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
  • Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

PICKLED LEMON SLICES



Pickled Lemon Slices image

This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time is pickling in refrigerator time.

Provided by quotPink Eyedquot J

Categories     Lemon

Time P7DT15m

Yield 24 serving(s)

Number Of Ingredients 5

8 lemons, sliced into circles
32 ounces lemon juice
1 cup salt (kosher)
1 cup sugar
2 tablespoons pickling spices (optional)

Steps:

  • Mix the lemon juice, pickling spices, salt and sugar in a pot.
  • Bring to a boil, and let cook to about body temp.
  • Add the lemon slices to a largish tupperware container, and pour the brine over them.
  • Refrigerate one week.

Nutrition Facts : Calories 48.9, Fat 0.1, Sodium 4717, Carbohydrate 15.4, Fiber 1.8, Sugar 9.2, Protein 0.6

PICKLED LEMONS



Pickled Lemons image

Delicious slices of lemons that retain that zing - wonderful as an addition to Curries and Tagines, very easy to prepare and pickle and wonderful to eat!

Provided by JoyfulCook

Categories     Citrus

Time 26m

Yield 2-3 Jars

Number Of Ingredients 4

5 -6 lemons
1 cup water
1 cup vinegar, white
1/2 teaspoon salt, course

Steps:

  • Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
  • mix the water, salt and vinegar together and boil for 6 minutes.
  • leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.

PICKLED PRESERVED LEMONS



Pickled Preserved Lemons image

This keeps for a long time and you don't have to refrigerate it! A natural for chicken or veal, fish, etc.

Provided by Sharon123

Categories     Lemon

Time 10m

Yield 1 jar

Number Of Ingredients 3

10 lemons
1 cup kosher salt, more if needed
fresh lemon juice, to cover, if necessary

Steps:

  • Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
  • Rub salt on exposed flesh and re-form.
  • Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
  • Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
  • Close jar and store on a shelf.
  • Occasionally turn jar over to redistribute salt.
  • Lemons can be used in two weeks and will keep unrefrigerated for a year.
  • To use, rinse slices under cold water to remove salt.
  • Remove and discard pulp.
  • Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.

Nutrition Facts : Calories 216, Fat 3.2, SaturatedFat 0.4, Sodium 113205.8, Carbohydrate 115.6, Fiber 50.8, Protein 13

PRESERVED LEMONS



Preserved Lemons image

Preserving with salt has been a common method for storing vegetables past their season for centuries, and preserved lemons have long been a staple of Arab Mediterranean cuisines. There are different methods for making preserved lemons. Some recipes call for spices such as cinnamon, cloves, peppercorn and bay leaves. The Indian version of these pickled lemons uses an abundance of seasonings, including fenugreek seeds and turmeric. My recipe relies primarily on salt and sugar, so the fruit's bright flavor shines through. (A couple of sprigs of oregano gives them a Mediterranean bent). The preserving process is easy to do at home. Once the lemons are ready, I use them in classic Moroccan tagines, salad dressings and sandwiches, as well as marinades and stews. And since the rind is tender and completely edible, the whole lemon can be used.

Provided by Food Network Kitchen

Time P28DT15m

Yield 10 preserved lemons

Number Of Ingredients 4

13 to 14 lemons (see Cook's Note)
2 tablespoons granulated sugar
Kosher salt
2 sprigs fresh oregano, optional

Steps:

  • Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
  • Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
  • Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
  • Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.

LEMON PICKLE



Lemon Pickle image

Provided by Jamie Oliver

Categories     side-dish

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chili powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped

Steps:

  • Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

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Top Asked Questions

How to pickle lemons?
Put your coated lemons into your prepared jar and put on the lid. Keep the lemons at room temperature to start the pickling process. When the whites of the rinds are beginning to become translucent, you can move on with the process. Shake the jar a few times daily to ensure that all of the lemons are coated in the salt and are beginning to pickle.
How do you preserve fresh lemons in salt water?
Rub salt on exposed flesh and re-form. Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed). Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
What are the different types of quick pickle recipes?
Examples of quick pickle recipes include chutney, salsa, and ceviche. With a quick pickle recipe, vinegar (or another acid such as lemon juice), sugar and salt are the ingredients that preserve the food. Using this method, the entire pickling process takes up to 24 hours, but the pickled food does not keep indefinitely.
What are preserved lemons?
Preserved lemons are an essential ingredient in Moroccan kitchens, where they're used to enhance many traditional dishes, from tagines to salads, both as a garnish and as a key ingredient. Traditionally they are made with two simple ingredients—lemon and coarse kosher salt —with the salt acting as a curing and preserving agent.

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