Lemons Out Of The Jar
Posted by terrepruitt on May 16, 2015
You might have read a little over a month ago that I put salt in a jar and filled it with lemons. (Click here for that post.) I had heard about it from a friend on Facebook. When writing the post for my blog I did a really quick search and learned that preserved lemons are a “gourmet food”. Also, after I posted about it two of my friends told me that they had seen jars of them at Trader Joe’s. So this is not a completely unique food. It is actually common in Moroccan and Middle Eastern recipes. I sealed my jar on April 7th so the schedule was to open it 30 days later on May 7th. Well, I was making something on May 6th and decided to use the lemons for it.
I was making chard. I think of chard as bitter so I usually use a lot of seasonings when cooking it. I didn’t read the instructions when I prepared the jar, and true to form I didn’t read, or more accurately, I disregarded the instructions when cooking with them. I did not rinse the lemons. And on top of that I salted the chard as I was cooking it. So two huge errors. I used a lot of lemons because I wanted the greens to be very flavorful. But it is imperative that the lemons be rinsed! The chard was actually too salty to eat!
I was a bit sad because I thought these lemons were going to be a new “thing”/flavor I could cook and prepare food with. I did hold out faith that it was my bad decision not to rinse the lemons that made the lemons icky.
A few days after my chard disaster I made some rice. This time I rinsed the lemons thoroughly then cut them up and put them on top of the rice in the rice maker. Success! YES! It was sooooo yummy. The lemons gave just enough flavor but did not over power. It was good. Yay!
Since I had had success with the rice a few nights after that, I made some broccoli with the lemons. I used a tiny it of oil and a couple of slices of onion. I didn’t want to overpower the lemons so I didn’t want to use too much of anything else. Again, I rinsed the lemons really well, cut them up and then put them in the pan with the broccoli to cook. Again, yummy!
One thing about the lemons is they are so slimy. I don’t care to touch them because they are so slimy, but once you rinse them they are ok.
The information I’ve seen is that lemons, salt, and water is more common for is recipes in North African and Indian cuisine. The recipe I followed is just salt, lemons, and the juice of the lemons. No water.
As I said in my original post about this, I used a small jar. I was thinking after I tried it, if I liked it, I would make a larger jar, but, I don’t see the need for a larger jar for us. The small one is fine. If I were to start a new jar now, we would probably finished with the present jar by the time it is ready. I think I might try that, but this time add some other flavor.
Have you ever had preserved lemons? Have you have made them? What do you think of them?