Preserved Lemons
Lemon quarters packed in salt and their own juice. Add a piece of peel to fish, chicken, couscous, and sauces instead of salt and zest.
- 所要時間
- 15 分
- 瓶
- 0.5 L
- 材料
- ≈ $1.82
- 保存方法
- 冷蔵庫で
瓶は冷蔵庫のみで最大 60 日間保存してください。
材料
- 1 Lemon≈ $4.70 / kg 350 g
- 2 Sea saltパック 500 g ≈ $1.50 60 g
- 3 Black peppercorns 1 g
- 4 Bay leaves お好みで
グレーのアイテムは、塩、スパイス、および瓶1個あたり30g未満のものです。これらは通常家にあるものなので、瓶の価格には含まれません。砂糖、酢、30g以上の油は価格に含まれます。
作り方
Scrub the lemons1 well, then dry them. Set one lemon aside for juice, and cut the rest into quarters, stopping 1 cm short of the base.
Sprinkle 1 tablespoon sea2 salt into each lemon1, about 45 g total, and press the quarters back together.
Sprinkle 5 g salt into the bottom of a 0.5 l jar, then pack in the lemons1 tightly, pressing until the juice comes out. Add the peppercorns and bay leaf.
Squeeze the reserved lemon1 and pour in enough juice to cover the lemons completely. Sprinkle the remaining salt on top.
Close the jar and leave it at room temperature for 3 days, turning it over daily.
Refrigerate for 3–4 weeks, until the peel has softened. Store in the refrigerator for up to 2 months. Rinse before using and wash the peel.
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