Wednesday, August 4, 2010

Pickled/preserved lemons

I ended up with 20 lemons because they were on sale. Almost immediately I started to crave a braised chicken with olives and preserved lemons ( this is actually what I want NOW instead of the salmon that's baking in the oven). Good food required patience. It takes about 2-3 days to pickle lemons, which means for the next couple days I will be thinking about the braised chicken every time I rotate the jar with lemons.

Pickled/preserved lemons
1 tsp of kosher salt per lemon
1 tsp of lightly crushed black paper corns  
glass jar with a lid

Wash and put the jar in a 225F oven for about 20 minutes to sterilize it. Meanwhile was and dry lemons.
Cut lemons vertically into 4 equal slices keeping slices attached to each other at the bottom and creating a flower shape. I cut lemons on a plate not to waste lemon juice.
Salt each lemon inside and out.  Take the jar out of the oven and sprinkle 1 teaspoon of salt on the bottom of the jar. Pack lemons in the jar and add pepper with reserved lemon juice. Close the lid tightly. If the jar is not at least 3/4 filled with lemon juice add more juice.
Keep the jar at a room temperature and turn on a daily basis coating each lemon with the juice for next 2-3 days. 

After opening, lemons stay fresh  refrigerated for 3 months.

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