May 26, 2009 — Even if you don't want to salt your own pork, smoke your own duck or preserve your own lemons, that's OK. Preserved, by Nick Sandler and Johnny Acton, is filled with recipes that will work with dried, canned and preserved goods from the store too.
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Recipes: 'Preserved'
May 26, 2009 — Even if you don't want to salt your own pork, smoke your own duck or preserve your own lemons, that's OK. Preserved, by Nick Sandler and Johnny Acton, is filled with recipes that will work with dried, canned and preserved goods from the store too.These recipes appear in Preserved by Nick Sandler and Johnny Action, Kyle Books, 2009.
Copyright 2013 NPR. To see more, visit http://www.npr.org/.9(MDAxNzgwMTg5MDEyMTQ4Nzc4MjdiNWVmMw004))
Preserved Lemons (To fill a 2 1/4-cup canning jar)
10 medium unwaxed lemons
salt
4 bay leaves
15 peppercorns
15 coriander seeds
6 cloves
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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