Getting ready to soak for 3 days in clean water.
Both the February and the March Daring Kitchen Challenges included preserved lemons, but I had only heard about them in passing and gave them little thought. Because they took at least 30 days to cure, I started them with no particular recipe in mind and planned to sort it out later.
The recipe was quite simple, lemons, salt and a sterile glass jar. There were some optional spices you could have added to the mixture, but I wanted to start off easy for my first time.
After the 3 days soaking and the slicing.
The recipe called for 5 lemons sliced in quarters but leaving the ends connected. I could not fit all 5 lemons in my jar, but I managed to get 3.5 of them inside.
The lemons after 10 days in the jar.
The jar was opened at one point during the curing cycle because my husband thought it was honey, but, so I am not sure if that had any effect on the final product because when I finally opened them to make Tagine of Chicken with Preserved Lemons and Olives, a vacume seal was still in place.
After 42 days in the jar.
The recipe directed that you remove the lemons with a clean utensil, which I neglected to do and rinse them be for using them.
Once they were rinsed, I discarded the pulp and used as directed.
I also plan to make a preserved lemon risotto, but what are some other ideas I could try with the rest? All ideas are welcome!