Preserved lemons have a unique flavour. From sour to fruity and salty, they add something special to any simple dish made with vegetables, legumes, meat or fish. They are intended as a spice addition and for refining hot or cold sauces, e.g. vinaigrette. It’s well worth it.
Ingredients for preserved lemons
- Juice of 2 organic lemons
- 1 kg coarse sea salt
- 8 organic lemons
- 1 tablespoon sugar
- 300 ml water
- a large clip-top jar, 1.5 litres
Preparation
- Heat the water with the sugar and add the lemon juice.
- Cut the organic lemons twice lengthwise, but not all the way through, roll them in coarse sea salt and press the salt into the cuts.
- Add approx. 4 tablespoons of sea salt to the preserving jar.
- Squeeze all the lemons into the preserving jar. Pour in the sugar water and lemon juice so that all the spaces are filled.
- Seal with olive oil by pouring olive oil into the jar until it is full. This seals the liquid “airtight” and prevents it from going mouldy.
- Store in a cool, dark place for 6 weeks. Done.
- You can remove them individually and wash them carefully. Then chop them very finely and add them to a vinaigrette, for example.
▷ For a vinaigrette, I use 1/8 of a lemon. They taste fantastic with roasted peppers, for example.
Frequently Asked Questions about fresh lemons
How should I store fresh lemons correctly, how long do they keep and can they be stored outside? Store
the lemons in a cool place (vegetable compartment in the fridge or cool cellar) – this way, they will usually keep for around 1 month. In winter, they can also be stored outside if they are well protected from frost (e.g. in a polystyrene box or wool blanket). Warmth shortens their shelf life, but does not necessarily affect their quality.
How can I tell if fresj lemons are bad? Check them regularly: use fruit with bruises or brown/black spots first, and remove mouldy lemons immediately.
Can I freeze fresh lemons?
Yes. Either cut them into pieces or freeze them as juice.
Are green lemons ripe and is the peel edible?
Lemons can be ripe even with green peel. The peel of untreated fruit is edible.
More delicious recipes with Lemons
- Salad with white beans and pickled red onions
- Lemon ice cream
- Yoghurt-marinated flat chicken with rosemary & lemon
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Salzzitronen
Ingredients
- 1 kg Salz grobes Meersalz
- 10 Zitronen Bio
- 300 ml Wasser
- 2 EL Zucker
- 4 El Olivenöl
Instructions
- Wasser mit Zucker erwärmen und den Zitronensaft hinzufügen.
- Bei den Bio Zitronen 2 mal längs anschneiden, aber nicht ganz durch, in groben Meersalz wenden und in die Spalten drücken.
- Ca. 4 EL Meersalz in das Einmachglas geben.
- Alle Zitronen in das Einmachglas drücken. Mit dem Zuckerwasser & mit dem Zitronen Saft aufgiessen, sodass alle Zwischenräume “ausgegossen” sind.
- Mit Olivenöl” verschliessen, in dem das Glas als letztes mit Olivenöl aufgegossen wird. So ist die Flussigkeit “luftdicht” verschlossen und kann nicht schimmeln.
- 6 Wochen an einem kühlen dunklen Ort lagern. Fertig.
- Man kann sie einzeln entnehmen und vorsichtig abwaschen. Dann sehr kleinschneiden und zu einer Vinaigrette zum Beispiel hinzufügen.▷ Für eine Vinaigrette nehme ich ein 1/8 Zitrone. Sie schmecken z. B. fantasitsch zu gerösteten Paprika.
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