A jar of preserved lemons is so beautiful to look at that I sometimes hesitate to open it.Preserved lemons are an intense and sweet flavored Mediterranean condiment. I just use them in about everything.
I always have a few jars on my kitchen counter waiting to be enjoyed in my dishes, since lemons are abundant in California.
The jar will keep for a long time, since the lemon acid and salt acts as a preservative.
Ingredients for Preserved Lemons for Chicken Tagine
Directions for Preserved Lemons for Chicken Tagine
"If you run out of preserved lemons, or decide on just a few day's notice to cook a dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method Lemons preserved this way will not keep, but are perfectly acceptablein an emergency." With a sharp paring knife, make 8 fine 2" vertical incisions around the peel of each lemon to be used. ( Do not cut deeper than the membrane that protects the pulp.) Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft. Place in a clean jar, covered with cooled cooking liquid, and leave to pickle for approximately 5 days.
Lemons contain vitamin C, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc. Although too acidic to eat raw the use of lemons in cooking is highly recommended.
In addition, lemon juice diluted half and half with hot water, is highly anti-bacterial and makes a highly effective gargle or mouthwash for mouth ulcers and sore throats. Pure lemon juice may also be applied directly to spots or cold sores.
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