{"id":15629,"date":"2021-07-12T16:53:12","date_gmt":"2021-07-12T14:53:12","guid":{"rendered":"https:\/\/bistrobadia.de\/salzzitronen-selber-machen-ein-kleiner-mini-guide\/"},"modified":"2024-01-19T10:39:10","modified_gmt":"2024-01-19T09:39:10","slug":"preserved-lemons-how-to","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/preserved-lemons-how-to\/","title":{"rendered":"Make your own salted lemons: A little mini guide"},"content":{"rendered":"\n

Lemons are an indispensable part of Levantine cuisine. Imagine hummus<\/a> or baba ghanoush<\/a> without the beautiful acidity of lemons! Read my guide to <\/a>learn more about the typical flavours of the Levant. Salt lemons, however, are more commonly attributed to Moroccan cuisine and are an integral part of many of Morocco’s delicious traditional dishes. They bring not only a pleasantly aromatic acidity to the dishes, but also a distinctive fruity note. No wonder that lemons preserved in salt and lemon juice have also made it to the Levant and the rest of the world.<\/p>\n\n\n\n

All you need: lemons and salt<\/h3>\n\n\n\n

Fresh organic lemons and a whole lot of salt – Basically, you don’t need any other ingredients for salted lemons. It’s super important that the lemons are untreated, as you’ll be preserving them whole afterwards.<\/p>\n\n\n\n

As short as the list of ingredients is, the preparation is actually very easy. Wash the lemons well, cut them open, fill them with salt and put them in a preserving jar. Fill the jar with freshly squeezed lemon juice. If you think that the squeezed lemons have to go in the rubbish, I have good news for you: They simply go into the glass too. So nothing is wasted.<\/p>\n\n\n\n

Salted lemons with your favourite flavour<\/h3>\n\n\n\n

If you like, you can also flavour the lemons to your own taste. I used very basic bay leaves and coriander seeds for the recipe. But you can really let off steam and experiment.<\/p>\n\n\n\n

Here is a small list of aromatics for inspiration:<\/strong><\/p>\n\n\n\n

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  • Bay leaves<\/li>\n\n\n\n
  • Garlic cloves<\/li>\n\n\n\n
  • Cinnamon sticks<\/li>\n\n\n\n
  • Peppercorns<\/li>\n\n\n\n
  • Allspice<\/li>\n\n\n\n
  • Cloves<\/li>\n\n\n\n
  • Caraway seeds<\/li>\n\n\n\n
  • Cumin seed<\/li>\n\n\n\n
  • Coriander seeds<\/li>\n\n\n\n
  • Rosemary<\/li>\n\n\n\n
  • Oregano<\/li>\n\n\n\n
  • Thyme<\/li>\n\n\n\n
  • Sage<\/li>\n\n\n\n
  • Chili<\/li>\n\n\n\n
  • Edible rose petals<\/li>\n<\/ul>\n\n\n\n

    You probably already realise that preserving lemons is much more than just preserving them. It opens up a whole new world of flavours for your favourite dishes.<\/p>\n\n\n\n

    Salted lemons are fantastic for:<\/strong><\/p>\n\n\n\n

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    • Hearty stews<\/li>\n\n\n\n
    • fresh salads<\/li>\n\n\n\n
    • Soups<\/li>\n\n\n\n
    • Pilafs \/ rice pots<\/li>\n\n\n\n
    • Pasta<\/li>\n\n\n\n
    • or just for a snack<\/li>\n<\/ul>\n\n\n\n

      By the way, salted lemons are no longer so blatantly sour, but rather tart and spicy and incredibly aromatic. For my recipe, I don’t dilute the lemon juice with water or add oil. Rather, everything should develop from the lemons, the salt and the aromatics. The essential oils that come out in the process will give your dishes that final freshness kick.<\/p>\n\n\n\n

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      How to make your own salted lemons<\/h2>\n\n\n
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      \"Salzzitronen\"<\/div>\n \n<\/div>\n\n
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