October's Canadian Food Experience Project challenged everyone to preserve something. I wondered about trying my hand at preserving beets, but thought that seemed like an unwanted opportunity to cover myself in pink stains.
Instead I decided to try preserving lemon. I love the flavour of preserved lemon and have always wondered if it would be easy to do myself or if I should leave preserved lemons to the professionals and buy them already made.
Well I'm pleased to share that it's an easy process. The only thing you really need, besides lemons of course, is time and patience. These suckers take about three weeks to preserve. But in three weeks time, get ready for yummy Moroccan flavoured dishes because I'll be sharing them like crazy!
Preserved Lemons - makes a one quart jar
3 small organic lemons, you'll want organic because you're only going to be eating the skin
1/3 cup of course salt
1 tablespoon of coriander
1 cup or so of lemon juice
1. Sterilize a quart jar and lid and dry.
2. Wash lemons well and the chop into quarters.
3. Cover the bottom of the jar with salt and coriander. Layer lemon wedges on top. Sprinkle with more sal and coriander and repeat until the jar is full.
4. Pour lemon juice to the top of the jar and tightly screw on the lid.
5. Place the jar in a cool and dark area for about three weeks. Gently shake the jar every few days.
6. When the lemons are preserved, the lemon rinds will have become translucent. Peel the flesh away from the rind, finely chop the rind, and toss the rind into dishes for a big punch of flavour.
I know every time I use my preserved lemons, I'll think of summer. You might be able to buy lemons year round, but they always taste like summer to me.
The Canadian Food Experience Project began on June 7 2013. As we (participants) share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity.