One day I received from a friend, a huge bucket of small, perfectly round yellow lemons. She had a tree that was bearing so much fruit, she didn't know what to do with it all. She was making the rounds and depositing gifts on the the doorsteps of all her friends.
Small yellow lemons are not ideal for juicing and they tend to be very, very sour and quite firm. I immediately thought that they best treatment was to preserve them.
These lemons are great as a relish or added whole to stews
BT's Preserved Lemons
Ingredients:
9 small firm lemons
3 tablespoons kosher salt
1 tablespoon sugar
1 cinnamon stick
3 star anise
3 sprigs fresh thyme
3 whole cloves
1 teaspoon arak
1/2 cup (120 ml) boiling water
Directions:
Wash and scrub lemons
Score each lemon at one end in a X pattern
Boil water and sterilize sealing jar
Pack lemons, cinnamon, star anise and cloves in jar as tight as possible
Add salt
Mix arak and sugar and add to boiling water
Stir and then pour into jar
Add enough cold water so that the lemons are submerged but the juice is below the rim
Seal and place on the shelf for 2 weeks
Enjoy! !בתיאבון
Note: Keep jar in refrigerator once it is open
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