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Title: Preserved Lemons
Categories: Gift
Yield: 1 Servings
| Lemons; 4 to 6 medium | ||
| 2 | c | Water |
| 1 | c | White-wine vinegar |
| 1/3 | c | Sea salt |
| 1 | tb | Mixed peppercorns |
| Whole cloves; 3 to 6 | ||
| 1 | Stick cinnamon | |
| Fresh or dry whole bay leaves, 2 to 3 |
*** this recipe does not translate very well to MC***
Add lemons to a pot of boiling water and boil for 3 to 5 minutes. With a slotted spoon, transfer lemons to a bowl of ice water and allow to stand for 10 to 15 minutes to stop cooking.
Meanwhile, in a small saucepan, bring the 2 cups water, vinegar, and sea salt to a boil. Place peppercorns and cloves in a sterilized quart-size jar. Remove lemons from ice water, stand each on end and slice an X about halfway down. (This is to ensure that the preserving liquid fully permeates the lemon. ) ***In my personal opinion, this is also to guarantee that you and your whole kitchen will be sticky!***
Arrange lemons, cinnamon stick, and bay leaves decoratively in the jar, turning the best-looking sides outward. The lemons will shrink, so try to fit as many in the jar as possible (you may have to gently but firmly push down on them). ***This means cram those suckers in there!*** Pour the boiling salt solution into the jar, covering the lemons completely. Gently turn the jar back and forth to release any air bubbles trapped under lemons. Top off jar with salt solution to the rim. Being very careful, because hot liquid may escape, close jar tightly.
Place jar in a large pot of boiling water, making certain water level is deeper than the jar. Boil for 10 minutes, remove with tons, and allow to cool completely. Store on countertop or kitchen shelf away from direct light.
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Country Living Gardener - July/August 1996
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