{"id":12519,"date":"2019-07-14T13:26:37","date_gmt":"2019-07-14T01:26:37","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=12519"},"modified":"2019-11-16T17:29:30","modified_gmt":"2019-11-16T04:29:30","slug":"preserved-lemons-recipe","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/preserved-lemons-recipe\/","title":{"rendered":"Moroccan-Style Preserved Lemons Recipe"},"content":{"rendered":"

The most wonderful Moroccan-style preserved lemons recipe – with organic lemons, salt, lemon juice and spices (bay leaf and pink peppercorns). Blow your taste buds away with this intensely lemony condiment!<\/em><\/p>\n

\"Jars<\/p>\n

When the trees are heaving with fruit – we make preserved lemons!<\/p>\n

Preserved lemons pair beautifully with two of my favourite things: good quality, fat juicy green olives and Moroccan tagines! I love their intensely lemony, slightly salty, puckery-ness (is that a word?) and the pop of colour they bring to a dish.<\/p>\n

They couldn’t be easier to make, either – all you need are lemons, salt, a canning jar, and, if you’re feeling fancy, a few key herbs and or spices (I’ve gone with bay leaf and pink peppercorns).<\/p>\n

Leave it to ferment for a month, then you have pure deliciousness at your fork-tip.<\/p>\n

[bctt tweet=\"Moroccan-inspired Preserved Lemons Recipe - with bay leaves and pink peppercorns. Pimp your tagines\/pilafs\/salads! \" username=\"laurenglucina\"]<\/p>\n

Before we begin, we're after Organic Lemons, baby!<\/h2>\n

Conventional lemons have wax on their skins, so they won’t be able to ferment. Organic Meyer lemons are my pick – all the better if they’re home-grown!<\/p>\n

\"Perfect<\/p>\n

Lactic Acid Fermentation of the Lemons<\/h2>\n

Salted lemons are an example of lactic acid fermentation. When making preserved lemons, you combine them with salt in a jar, then cover entirely with lemon juice – effectively submersing them in a salty, acidic brine.<\/p>\n

This salty environment is favourable to Lactobaccilus<\/em> bacteria, but unfavourable to ‘bad’ bacteria, yeasts and moulds, preventing their growth.<\/p>\n

The Lactobaccilus <\/em>then start to consume the fruit sugars, turning them into lactic acid. Lactic acid is a natural preservative, as it further inhibits the growth of harmful bacteria.<\/p>\n

Once the lemons have fermented for long enough (let’s say around a month, or even longer), you can transfer the jar to the fridge, to halt any further bacterial action.<\/p>\n

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Benefits of consuming Preserved Lemons<\/h2>\n

As with consuming other lacto-fermented foods – you’re getting a small amount of the friendly Lactobaccillus <\/em>genus of bacteria into the gastrointestinal tract.<\/p>\n

Lactobacilli <\/em>are natives to the GI tract, they play a role in maintaining immune health and modulating inflammation. This journal article<\/a> has a nice review of LA fermentation of fruits and vegetables with regard to human nutrition and health.<\/p>\n

They are also extremely important to gut health, as they turn dietary fibre into fuel for the enterocytes (cells of the gut wall), in the form of short chain fatty acids.<\/p>\n

Isn’t that cool – bacteria can turn fibre into fat!<\/em><\/p>\n

How to tell when your Preserved Lemons are ready<\/h2>\n

After 3-4 weeks of fermentation, open up the jar and check the lemons – if the skins have noticeably softened, then that’s a sign they’re ready to enjoy.<\/p>\n

How to use Preserved Lemons<\/h2>\n

Take them out the of the jar, rinse them under running water to remove excess salt and any pips, then slice them up and add to your cooking.<\/p>\n

You can use them sliced or whole in pilafs, tagines, salads, stews, hummus, salad dressings and more. Generally, it is the pulpy fruit used in sauces, and the rind used for everything else.<\/p>\n

Here are a few of my recipes that either use preserved lemons or would be AMAZING with them:<\/p>\n