Lemons Limes With Vinegar Salt Brine Recipes

CITRUS TURKEY BRINE

Steps:

• Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

BRINE RECIPE

Steps:

• In a medium saucepan, combine water, salt, onion, garlic, thyme, bay, peppercorns and lemon. Bring mixture to a boil over high heat, stirring until the salt has dissolved. Take mixture off of the heat, cover and let steep for 10 minutes.
• Add ice to a large bowl. Pour over hot brine and stir until the ice has melted.
• I've depicted the brine above in a baking dish, but I'll have to admit, this was just for aesthetics. Normally, I use a large freezer bag. Place pork chops (or chicken or turkey) into a large freezer bag. Add brine and seal tightly. Let sit for 3 hours at room temperature.
• Rinse pork chops under cold, running water, pat dry then set aside. Discard brine. Let pork chops rest for 1 hour before cooking or transfer to the refrigerator to use later.
• If I want to throw together a quick dinner, I like to sear these chops in a cast iron skillet over high heat. Once each side is nice and golden, I'll transfer to a 350 oven and cook until the internal temperature reaches 140 - 145 (10 to 15 minutes longer depending on thickness of chops). Keep in mind, no additional seasoning is needed. If you salt again, the chops will be too salty.
• If I have a little more time in the kitchen, I like to bread and fry the pork. Set out 3 plates - one with flour, one with an egg beaten with a little water, one with panko breadcrumbs. Coat each chop with flour, shaking off the excess. Dip in the egg then coat with panko breadcrumbs. Shallow fry in a skillet until outside is golden brown. Finish in the oven (same as above) if needed.

LEMONS & LIMES WITH VINEGAR & SALT BRINE

Steps:

• Also will need 1 glass jar, gallon size, with lid.
• Hit the lemons and limes on all sides of the counter top, bruising them but not breaking the skin. Set aside.
• In saucepan heat the vinegar and salt, stir until dissolved, cool slightly.
• On a cutting board with raised edges, slice each fruit into wedges, limes 4 wedges, lemons could be up to 6 wedges. Remove seeds.
• Place in the jar with the bay leaves. Add the heated liquid.
• Stir around with a large wooden spoon.
• Add more white vinegar to cover.
• Place a piece of waxed paper over the jar.
• and then screw on the lid. The waxed paper will be between the lid and the jar.
• Sit on the counter top for about a day,.
• then refrigerate. Use after 3 days.
• Cooking time is only heating the salt and vinegar.

PRESERVED LEMONS

Steps:

• Start by cleaning your quart jar in hot soapy water. Dry with a clean towel. Clean the outsides of the lemons, rinse and pat dry. Slice the ends from the lemons to create a flat top and bottom.
• Stand the lemon on one of the flat ends. To preserve the lemons whole, cut an "x" in the lemon and stop when you are about 1/2 inch from cutting all the way through.
• The quarters of the lemon remain attached at the base.
• Open the lemon and pour in 1/2 tbsp of salt. Don't worry if some of the salt spills out.
• Once you salt the lemons, pack them into the jar as tightly as possible. You can use a pestle or a wooden spoon to push them in.Once all of the lemons are in the jar, add an additional 1 tbsp of salt. Press on the lemons one more time to extract as much juice as possible.If the lemons are submerged in juice you can secure the lid, if not you may need to add additional fresh lemon juice to top them off.
• Alternatively, after slicing off the ends from the lemons, you can simply quarter them into four separate pieces; the quarters do not need to remain attached at the base. If you use this method, pour 1/2 tbsp salt into the bottom of the jar, place four lemon quarters in the jar, and sprinkle 1/2 tbsp salt evenly on top of the for slices. Repeat with each quartered lemon, alternating layers of 4 slices and 1/2 salt, till the jar is tightly packed with lemon slices. Sprinkle 1 tbsp on top of the final layer of slices.
• Use a pestle to press on the lemons and extract as much juice as possible. Top off the jar with fresh lemon juice if needed.Seal the jar and store the lemons in a cool dry place for at least 1 week. Give them a shake every once in a while to disperse the juice and salt.
• After 1 week, move your lemons to refrigerator. When the peels become translucent, you will know they are soft and ready for use.
• When you are ready to use a lemon, remove it from the jar and rinse to remove excess salt.
• Cut all of the remaining lemon flesh and pith away from the rind and discard.
• Chop the preserved lemon peel according to your recipe, or whichever way you prefer.
• You can store the lemons in the refrigerator for up to 6 months.

CITRUS BRINE FOR RABBIT AND POULTRY

Steps:

• Dissolve salt and sugars in the water in a large stockpot.
• Add rabbits (if frozen, just place frozen rabbit in a pot).
• Cut citrus in half and squeeze juice into the water, then add fruit halves.
• Add bay leaves and peppercorns.
• Weight the rabbits down into the brine with a dinner plate.
• Refrigerate for up to 3 days.
• When ready to cook, rinse the rabbit and pat dry with paper towels.