Lamoun Makbouss Pickled Lemons Recipes

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LAMOUN MAKBOUSS - PICKLED LEMONS



Lamoun Makbouss - Pickled Lemons image

A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.

Provided by EmmyDuckie

Categories     Lemon

Time P2DT30m

Yield 10 serving(s)

Number Of Ingredients 3

1 lb lemon
1/4 cup salt
1/2 cup olive oil

Steps:

  • Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent.
  • Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.
  • Pour oil in jar to cover lemons, and place lid on tightly.
  • These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used.
  • Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.

Nutrition Facts : Calories 104.5, Fat 10.9, SaturatedFat 1.5, Sodium 2830.9, Carbohydrate 4.9, Fiber 2.1, Protein 0.5

PICKLED PRESERVED LEMONS



Pickled Preserved Lemons image

This keeps for a long time and you don't have to refrigerate it! A natural for chicken or veal, fish, etc.

Provided by Sharon123

Categories     Lemon

Time 10m

Yield 1 jar

Number Of Ingredients 3

10 lemons
1 cup kosher salt, more if needed
fresh lemon juice, to cover, if necessary

Steps:

  • Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
  • Rub salt on exposed flesh and re-form.
  • Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
  • Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
  • Close jar and store on a shelf.
  • Occasionally turn jar over to redistribute salt.
  • Lemons can be used in two weeks and will keep unrefrigerated for a year.
  • To use, rinse slices under cold water to remove salt.
  • Remove and discard pulp.
  • Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.

Nutrition Facts : Calories 216, Fat 3.2, SaturatedFat 0.4, Sodium 113205.8, Carbohydrate 115.6, Fiber 50.8, Protein 13

PICKLED LEMONS



Pickled Lemons image

Delicious slices of lemons that retain that zing - wonderful as an addition to Curries and Tagines, very easy to prepare and pickle and wonderful to eat!

Provided by JoyfulCook

Categories     Citrus

Time 26m

Yield 2-3 Jars

Number Of Ingredients 4

5 -6 lemons
1 cup water
1 cup vinegar, white
1/2 teaspoon salt, course

Steps:

  • Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
  • mix the water, salt and vinegar together and boil for 6 minutes.
  • leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.

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