{"id":1071,"date":"2013-02-18T19:33:02","date_gmt":"2013-02-19T02:33:02","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=1071"},"modified":"2013-02-19T07:12:55","modified_gmt":"2013-02-19T14:12:55","slug":"preserved-lemons","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=1071","title":{"rendered":"Preserved Lemons"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons21.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1073\" alt=\"Preserved Lemons\" src=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons21.jpg\" width=\"270\" height=\"415\" srcset=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons21.jpg 450w, http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons21-195x300.jpg 195w\" sizes=\"auto, (max-width: 270px) 100vw, 270px\" \/><\/a><\/p>\n<p>My <a title=\"Chicken Tagine\" href=\"http:\/\/cooking.pfeist.net\/?p=998\">Chicken Tagine<\/a> calls for <em>Preserved Lemons<\/em>. They are really easy to make and keep at room temperature for a year. And they look pretty!<\/p>\n<p>I took a Mediterranean Cooking Workshop at the Culinary School of the Rockies (now Escoffier). That&#8217;s where I got the recipe below. They in turn credit Joanne Weir&#8217;s book, <em>From Tapas to Meze<\/em>, and <a href=\"http:\/\/www.kqed.org\/w\/weircookinginthecity\/recipe-10.html\">her recipe can be found online<\/a>. I am re-writing this in my own words.<\/p>\n<h2>Preserved Lemons<\/h2>\n<ul>\n<li>6-10 Meyer lemons (or smallish regular lemons)<\/li>\n<li>1\/2 cup salt, preferably kosher<\/li>\n<li>2 cinnamon sticks<\/li>\n<li>4 bay leaves<\/li>\n<\/ul>\n<p>Take each lemon and cut from the top to within one-half inch of the bottom, then do again, so that you are have four pieces still joined at the bottom. (This is the traditional way of making preserved lemons.)<\/p>\n<p>Place a tablespoon of the salt in the bottom of a very clean 1-quart canning jar. Pick up each cut lemon, sprinkle the inside with a generous amount of salt, then put it in the jar. Continue sprinkling with salt and packing the lemons into the jar. After you have a few lemons in the jar, add the cinnamon sticks and bay leaves, tucking them between the lemons.<\/p>\n<p>Pack as many lemons as possible in the jar. The juice should squish out and fill all the spaces. If the jar is packed with lemons but the juice isn&#8217;t at the top, add some fresh lemon juice so that the juice level is almost to the top of the jar.<\/p>\n<p>Cap the jar with a lid. This recipe does not call for sterilization of the jar or the cap or the preserved lemons.<\/p>\n<p>Store the jar at least 3 weeks before you use the preserved lemons. They do not need to be refrigerated and keep a year at room temperature, according to the original author of this recipe.<\/p>\n<h2>Using preserved lemons<\/h2>\n<p>Remove a lemon from the brine and discard the pulp, so that you are left only with the peel. Rinse the peel before use. Chop into fine dice and use in <a title=\"Chicken Tagine\" href=\"http:\/\/cooking.pfeist.net\/?p=998\">tagines<\/a>, salads, or anything that calls for lemon zest.<\/p>\n<p>I found Meyer lemons at two different stores. One store sold large ones that almost looked like oranges, while the other store sold small yellow ones. I used some of each when I made this batch of preserved lemons; I like the contrast of the colors in the jar. Meyer lemons are less tart than regular lemons. I was once given a present of preserved lemons made from regular lemons and they added a more tangy taste to my dishes. But the Meyer lemons are so pretty, I couldn&#8217;t resist them.<\/p>\n<p><a href=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1074\" alt=\"Meyer lemons\" src=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons1.jpg\" width=\"450\" height=\"363\" srcset=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons1.jpg 450w, http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons1-300x242.jpg 300w, http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/02\/PresLemons1-371x300.jpg 371w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My Chicken Tagine calls for Preserved Lemons. They are really easy to make and keep at room temperature for a year. And they look pretty! I took a Mediterranean Cooking Workshop at the Culinary School of the Rockies (now Escoffier). &hellip; <a href=\"http:\/\/cooking.pfeist.net\/?p=1071\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1071","post","type-post","status-publish","format-standard","hentry","category-ingredients"],"_links":{"self":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1071"}],"version-history":[{"count":7,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1071\/revisions"}],"predecessor-version":[{"id":1080,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1071\/revisions\/1080"}],"wp:attachment":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1071"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}