Hamad M'rakad ( Preserved Lemons ) |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
This simple method is the one that I use when we have too many lemons on the trees. We grow the lemons for their fragrant perfume when in flower, and, use the lemons as an important ingredient in many dishes. When preserved they will keep for up to one year. Ingredients:
6 lemons, as fresh as possible |
20 teaspoons salt |
1 pint boiled water, cooled |
Directions:
1. Juice 2 of the lemons and reserve the peel.
2. Make four cuts the lemons from top to bottom,leaving 1/4 inch uncut at each end.
3. Press the lemons between thumb and finger to open the cuts, rub in as much salt as possible.
4. Pack lemons into a clean jar.
5. Add the juice to the jar.
6. Save one piece of peel and add the rest to the jar, pack as tightly as possible.
7. Put the rest of the salt in the jar and top up with the water. Place the last piece of peel on the top. If there is any spoilage it will be only on the top piece of peel.
8. Seal and keep in a cool dark cupboard.
9. Invert the jars once a day till all of the salt has dissolved.
10. To use the lemons, remove the flesh, wash the salt from the peel. Once opened store in the fridge.
|
|