preserved lemons

Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and North Africa. It's also found in 18th-century English cuisine.It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

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  1. SatNavSaysStraightOn

    Recipe Plum and Preserved Lemon Chutney

    I have recently been making quite a lot of chutney whilst preserving fruit from my pear tree and a while ago I had to cut back my lemon tree, so I had quite a few preserved lemons. This recipe uses quite a surprising amount of preserved lemons once you have removed all of the flesh which you...
  2. Rocklobster

    Preserved Lemons

    Lemons were on sale this week. 2 bucks a bag. I made up some preserved lemons. Lemons, Kosher salt, peppercorns, bay leaves and a cinnamon stick. See you in a month. Looking forward to using the tagine..
  3. Morning Glory

    Recipe Smoked Haddock and Colcannon with Whisky and Mustard Sauce

    Cabbage is traditionally used for colcannon but Brussels sprouts (if you like them) also work well. Adding the preserved lemon gives a lovely sour tang to the colcannon. A good smoky tasting whisky is ideal for the sauce. This is an easy and quite simple dish to make. Ingredients 2 x pieces...
    • Morning Glory
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    • brussels sprouts colcannon dijon mustard potato preserved lemons whisky/whiskey wholegrain mustard
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    • Forum: Fish & Seafood
  4. Morning Glory

    Recipe Sardine Filo Parcels with Pickled Lemon

    Easy to make and very fishy tasting! These parcels make a good snack. I used dill in the filling as it was all I had in terms of green herbs but I think the delicate dill taste was rather overpowered. Parsley or coriander might be a better choice. Ingredients (makes 3) 3 sheets of filo...
  5. Morning Glory

    Recipe Panzanella with Pickled Lemon and Rosemary

    No specific quantities here. Its a matter of taste and you can use more or less bread in relation to tomatoes. I used about a third in volume of bread to tomatoes. My twist on this Tuscan classic is to bake the cubes of bread with rosemary and add chopped pickled lemon for piquancy...
  6. Morning Glory

    Recipe Sweet Potato Balls with Ginger and Chilli

    This is super easy to make. You can use left over cooked sweet potato and other than the deep frying, there is no other cooking required for the potato balls I'm not really a fan of sweet potato, but here their sweetness is offset by ginger and chilli and a sharp dip which suits my taste...
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