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Preserved Lemons

Thank you, Morocco!

These are a great way to add a hit of acid and fresh flavor, and, IMO, a must-have in your culinary arsenal. I mince them into mayo for artichokes or sandwiches, I love them in salads, braises, and grain salads or on pasta. Diced preserved lemons are the perfect twist to a gremolata, which is a simple flavor-packed condiment, with only three ingredients; lemon, minced fresh parsley, and garlic - awesome on literally anything, try seafood, poultry, or vegetables. Here's a recipe for our best selling Salmon with Preserved Lemon Gremolata, you're welcome :)

Got a lemon tree going off or seen them on sale? Such a quick, simple fun task for an afternoon with friends, preserved lemons can then be a part of many dinners to come. And once you've got them going you can just keep adding the peels of squeezed lemons and pushing them down to the bottom. Here's the skinny;

Use Meyer lemons if you've got um, or regular ones are fine, just make sure they are unwaxed, this is so easy, ready set?

Wash then quarter cut them almost all the way through, then fill them with kosher salt and cram them into the bottom of the jar as you go. Press them in good, layering them tightly packed in.

Fresh bay leaves, black pepper, whole coriander, allspice berries, cloves, and cinnamon sticks are options to add a little Moroccan spice & make them extra delicious. Add those as you layer them in if desired. Top with freshly squeezed lemon juice to cover. Let ripen for at least 2 weeks, but they just keep getting better.

Preserved lemons will keep up to a year refrigerated. The pickling juice may be reused, simply add any unused rinds to the jar after sprinkling generously with salt. Shake the jar every once in a while to distribute the salt & spices.

Rinse with running water to use them. The diced rinds are most often called for but I like to use the whole lemons.

With love,

Lynette La Mere, Pure Joy Catering, Founding Executive Chef


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