Preserved Lemons with Hints of Lavender
Preserved lemons have been steeped in a salty solution for at least 4 weeks, until their texture is silken and their flavor distinctive. This same method can be used with limes.
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 6 to 8 servings
- 6 to 8 lemons(Meyer, Eureka or Lisbon) unwaxed or well scrubbed and washed. You can also replace with limes.
- 6 to 8 TBL of Kosher Salt
- 1 cup fresh squeezed lemon juice approximately - enough to cover the lemons in the jar after one week
- 5 to 10 sprigs of lavender (culinary dried lavender such as Folgate, Hidcote, or Royal Velvet)
- 2 sprigs thyme
- 10 peppercorns
- One large chili pepper (optional)
- Use a quart size jar, large enough to accommodate at least 6 lemons. Sterilize jar with boiling water, for three minutes. Allow to dry naturally without wiping it in order to for the jar to remain sterile. Wash lemons and cut deep cross all the way from the top to within ¾" inch/2 cm from the base, carefully not slicing lemons all the way through. Stuff each lemon with 1 TB of salt. Place one tablespoon of salt on the bottom of the jar. Push the lemons in tightly so they are squeezed tightly together, making one layer, approx. 3 lemons, gently incorporate stems of lavender and thyme, sprinkle peppercorns throughout, and add chili pepper. Add three to four more lemons tightly in jar. Press lemons in tightly into jar using a muddler or wooden spoon to press lemons down into jar. Add enough lemon juice to cover. Close jar and let them sit in a cool dry place for a week. You will notice juices will begin to accumulate. Shake each day to allow salt and juices to distribute. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water. Preserved lemons will keep up to a year in the refrigerator.
- RECIPE IDEAS:
- - Chop pieces of preserved lemon
- - Combine in a vinaigrette.
- - Incorporate in avocado or pea mash for a salty-citrusy flavor.
- - Add juice, zest, and preserved lemon peel in a light cream sauce used over pasta
- - Add to roasted fingerling potatoes
- - Add to bulgar wheat salad
- - Add to a relish