These recipes appear in Preserved by Nick Sandler and Johnny Action, Kyle Books, 2009.
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(To fill a 2 1/4-cup canning jar)
10 medium unwaxed lemons
4 bay leaves
15 coriander seeds
1. Cut all the lemons in half horizontally into wedges, eight per lemon, then remove the seeds. Squeeze the remaining lemon halves and reserve the juice.
2. Firmly press a layer of lemon wedges into the bottom of a sterilized jar. Cover with two teaspoons of salt, a bay leaf, a few peppercorns and coriander seeds, and one or two cloves. Press down another layer of lemon wedges and repeat the salting and spicing process. Continue until there is only an inch or so of space at the top of the jar.
3. Now pour in the lemon juice, seal the jar, and store under the stairs or in the cellar for a month before using. The lemons will keep for one year.
4. You may want to check the lemons every few days. Some batches let off a bit of gas and briefly opening the lids will relieve the pressure. This problem is unlikely to occur if you've used enough salt.
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