Preserved Lemons 醃檸檬－主廚跳舞

醃檸檬

想要給你的沙拉增加風味, 簡單易做又容易保存.

Preserved Lemons

Scrape the pulp away from the flesh of the peel and discard. Coarsely chop the preserved peel and use as a condiment for grilled fish or lamb stew, or in a stuffing for chicken. the lemons are also a perfect garnish for a salad of fresh tomatoes, black olives and feta.

6 Lemoms

1/4 cup Salt

4 cups Water

1 Cinnamon stick

1 tablespoon Coriander seeds

1 tablespoon Black peppercorns

3 whole Cloves

1 bay leaf

Cut 4 lengthwise incisions in each lemon peel, without cutting into the flesh. In a large nonreactive saucepan, cover the lemons with salt and water. Bring to a boil. Reduce the heat and simmer until the peel is soft, about 10 to 15 minutes. Drain, reserving the cooking liquid.
Place the lemons in a 1- quart jar, cover them with cooking liquid and add the spices to the jar. Seal and let stand for at least 5 days to develop flavor, before using. The lemons will keep up to one year in the refrigerator.