Preserved Lemons

cleaver_lemons.jpg

By The Cleaver Company
Makes one quart

They use this amazing and amazingly easy condiment in many ways at The Cleaver Company, the green catering company profiled in the March/April 2009 issue of Edible Manhattan. You can add it to salads and sandwiches or use it in the Cleaver Company’s Braised Lamb Shanks in Moroccan Spices recipe.

8-10 small lemons
2 c. kosher salt
1 T. onion or nigella seed, or use onion flakes
2 pinches saffron threads
1 T. capers, preferably salt-packed
2 c. lemon juice, freshly squeezed

Quarter the lemons. Combine all ingredients and mix well until salt is dissolved. Add to a quart Mason jar, squeezing the lemons together so that they pack into the jar. Add any remaining liquid, leaving as little air as possible in the jar. Store at room temperature for three weeks, flipping the jar once a day. After three weeks, refrigerate. They are ready to use, and will last up to a year.

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