Thanks to Norma for this recipe:
Title: Whole Preserved Lemons
Categories: Preserves, Food gifts, Fruits, Middle east
Yield: 2 quarts
--------------------NORMA WRENN NPXR56B-------------------------
4 1/2 qt Water
7 To 10 not-overly ripe lemons
2/3 c Sea salt
2 Cinnamon stick, each about
4 ts Coriander seeds
2 ts Black peppercorns
8 Whole cloves
1 c Olive oil
Pour 3 quarts of the water into a stainless-steel or other nonreactive
saucepan. Bring to a boil over high heat and add the lemons. When the
water returns to a boil, cook the lemons for 3 to 4 minutes. Drain and
immerse the lemons in cold water until they are cool enough to handle.
Drain again and set aside.
While the lemons are cooling, prepare the brine. In a saucpan
combine the remaining 1-1/2 quarts water and the salt, cinnamon,
coriander seeds, peppercorns, and cloves. Bring the mixture to a boil
over high heat and then remove from the heat.
Tightly pack the whole lemons into hot, dry, sterilized jars with
lids. If you wish, you can halve or quarter the lemons lengthwise to
achieve a tighter fit.
Ladle in the hot brine, including the spices, to within 1/2 inch of
the rims. Add the olive oil and cover with the lids.
Store in a cool, dark place. Let stand for 2 months before using, to
allow the lemons to take on the flavors of the brine. The lemons will
keep for up to 6 months. Once opened, store in the refrigerator.
Preserved Lemons are an important ingredient in Middle Eastern soups
and stews, where they impart a tar, salty flavor. Cut them into small
pieces and add them to rich salads made with duck, for example, or
serve them a appetizer along with olives and salted nuts. During the
pickling, the lemons absorb salt from the brine and are faintly
flavored by spices. They need to sit for about two months to become
infused with the seasonings before eating.
Source: The Glass Pantry *Preserving Seasonal Flavors* by Georgeanne
Brennan, Chronicle Books, San Francisco
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