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Winemaking
Preserved lemons are a true explosion of flavors! Sour, sweet, and aromatic, they will perfectly elevate your dishes—from fish and meats to sauces and soups. Preparing them is pure pleasure. After a few weeks, you can enjoy an intense, exotic condiment that will transform your kitchen. Try them and you’ll fall in love with this unique taste!
Recipe for preserved lemons
Preparation:
1. Scald the lemons, wash them thoroughly, and cut into quarters or eighths. Remove the seeds if possible.
2. Place the lemons in a jar, sprinkling each layer with non-iodized salt (1 lemon = 1 teaspoon of salt, approx. 7 g).
3. Add bay leaves, crushed garlic cloves, peppercorns, and your favorite spices, such as cloves or cinnamon.
4. Pour the honey and lemon juice into the jar. Top up with boiled, cooled water (max 45°C, we don’t want to destroy the beneficial properties of the honey) to cover the lemons. It’s worth pressing everything down with a fermentation weight.
5. Insert the weight, close the jar, and set it in a cool, dark place for at least 4 weeks (ideally 6 weeks) so the lemons can ferment and the peel becomes soft and edible.
