This is a simple recipe which can be made two different ways – plain Italian or spiced Moroccan – used for a wide-range of recipes.
Like all other preserved foods made in the Pickl-It, the water-airlock and Pickl-It air-tight seal keep oxygen out of the anaerobic chamber.
Lemons have been preserved in oxygen-free containers for centuries using this salt-brine method.
Just in case you are wondering, lemons do not ferment. They can be distilled into a flavorful liqueur, but not fermented, as are traditional fruit-based wines. In fact, any citrus fruit oils inhibit fermentation.
Still, salt-cured foods are a respectable and time-honored method of food-preservation, as well as adding flavor. Used sparingly, their brine, rind, zest or flesh, added by the teaspoonfuls adds a punch” of flavor, that should not dominate the essence of the dish.
- Add lemon zest to a basic avocado and tomato salad, along with a dash of salt and pepper
- Season couscous or rice, adding either the brine, flesh or zest of Pickl-It salt-cured lemons, just before serving
- Create fresh condiments for fish, chicken, pork; mixing chopped parsley, garlic and Pickl-It salt-cured lemon zest
- Substitute Pickl-It salt-cured lemon flesh, juice or rind/zest in recipes calling for fresh lemons
Basic Recipe for Italian and Moroccan Salt-cured Lemons
Both recipes begin with the same foundation: whole thick-skinned American-style lemons – quartered, but not cut completely through – which are then stuffed with several tablespoons of salt and packed into a Pickl-It container, then covered with freshly-squeezed lemon juice-brine.
|This is the stopping point if you want a traditional, Italian, salt-cured lemon, ready in 30-days of fermenting at room temperature – between 68-72F. At the end of that wait, you’ll be rewarded with a flavorful, beautiful batch of classic Italian preserved lemons, which you will keep for months, stored in your refrigerator.|
If Moroccan preserved lemons are preferred, simply add the following whole, organic spices, and then ferment for 30-days:
- bay leaf – 4
- cinnamon stick – 2 3-inch
- allspice – 1 T
- coriander seed – 1 T
The spices transform the flavor profile to that of traditional north African cuisine, reflecting a wide variety of classic Moroccan dishes.
If you can’t decide, make two different batches. There are so many recipes to try!
Basic (Italian) Salt-Cured Lemons
7 to 8 medium lemons (organic, without a wax coating)
7 lemons – freshly juiced
3/4 cup unrefined sea salt
- Review how to set up your Pickl-It
- Thoroughly wash organic lemons, removing any remaining blossom (if pulled fresh from the tree).
- Cut lemons in quarters STOPPING 1/4-inch from bottom, so the sections remain connected.
- Stuff 2-T salt into openings of each lemon, gently compacting into each cut section.
- Pack into 1 1/2-liter Pickl-It container.
- Mix remaining salt & lemon juice.
- Pour lemon juice/salt over lemons packed in Pickl-It.
- The brine should extend 1/2-inch above the lemons; if not, add filtered, non-chlorine, non-fluoride water to raise level.
- DO NOT PACK LEMONS into the Pickl-It higher than shoulder; as you need to save room for the added lemon juice.
- Close & latch Pickl-It cover.
- Place 1 1/2 T water in Pickl-It airlock (gently twist into grommet in Pickl-It cover before filling with water).
- Place Pickl-It in dark corner, cover Pickl-It body, making sure not to cover the airlock.
- Ferment at room temperature for 30-days; check airlock water-level and brine-level every few days.
- At the end of the 30-days, refrigerate; use in recipes.
- Storage-expectancy – up to 1-year when stored in-fridge in a Pickl-It container.
- Please remember to change your airlock water at least monthly, when using Pickl-It for long-term food preservation storage.
Recipe Ideas – Click here.
|by Kathleen in Recipes | Permalink|
Did you know...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
Wow, this website has enough information, I feel as though I’m taking a college class. Great job, Kathleen.
—Colleen Geary, Massachusettes