It would be nice to know something about how this technique compares to those that take longer, and why it is supposed to work in one fourth the time. After one week the lemons do not have a taste that I would describe as mellow; I am currently experimenting with longer curing times.
Preserved Lemons
Credit: Christopher Hirsheimer
Traditional preserved lemons, called hamad mraquade in Moroccan, have a mellow, edible rind—but take a month to pickle. Here's a way to get similar flavor in only a week.
Wash 2 ripe lemons and dry well. Cut each into 8 wedges. Toss with 1⁄3 cup coarse salt and place lemons in a 1⁄2-pint jar, pressing them down to bring out juice. Pour in more fresh lemon juice to cover, about 1⁄2 cup, and seal with a nonmetallic lid. Leave lemons at room temperature for 7 days, shaking jar daily to distribute salt and juice. Add olive oil to cover, then refrigerate. Keeps 1 month.
Comments (3)
I don't think it really speeds it up to any extent. Claudia Roden (in her first book) recaounts how her mother froze a quantity of sliced lemons that had been the garnish for a large dish presentation with the intent to preserve them later and found that the freezing had softened the skins to a surprising degree, speeding up the preserving process.
I preserved mine in mason jars. It took 3 weeks. I have used them in tuna with olive oil and chicken and fish dishes. They are very tender and if you like salty and lemony you can eat the rinds.
