Well, after weeks of being greeted by bright, cheerful bags of Meyer lemons every time I walked into the grocery store, I finally caved and brought one home, without even a clue as to what to do with them. Something about their vibrant orange-yellow-ness just promised to banish my winter doldrums for good. I knew the internet would help me find my way, and indeed it did. Preserving these cuties seems like the perfect way to highlight and savor them.
I used a mish-mash of Jamie Oliver's and the NYTimes' recipes, with my seasonings being 1/2 cup kosher salt, 4 cardamom pods, 1 cinnamon stick, 2 bay leaves and a couple of teaspoons of mixed peppercorns. I was really kicking myself for being fresh out of coriander seeds, but I'll just save that for next time, if there is one. Lemon preserve seasonings seem to be pretty freeform, the only rule being that your salt should be non-iodized and your jar well sterilized. I managed to squish 7 lemons into a quart-sized jar with some room left over, and added the juice of two more fresh, regular lemons to bring the juice up to the top. Even still, they're not completely submerged, so I'm hoping they'll still pickle up properly.
Obviously, I can't actually tell you whether this recipe is any good, because they need to stew for a while yet. If all goes well, sometime next month I'll be able to report back good news with a recipe or two for using them. Staring at this jar every day without being able to open it and find out if it "worked" for three more weeks might slowly kill me. Patience is a virtue which I do not often possess.
P.S. If you also happen to be curious about trying these shiny, happy little yellow guys before they go out of season, but you're not into preserving them, the LA Times put together a great list of 100 things to do with a Meyer lemon.
What I'm wondering is...what do you do with preserved lemons? The idea intrigues me, but I just can't wrap my mind around it. Off to Google.
ReplyDeleteI've seen a lot of recipes for using them in Moroccan couscous salads and such, or even risotto.
ReplyDeleteThis has been on my to do list for so long. I never seem to find great lemons in this part of the Midwest though. Great photos!
ReplyDeleteYour posts are always so beautiful! :)
ReplyDeleteWe've made preserved lemons ("regular" and Meyer lemons). I've experimented with putting them on pizza with some roasted squash and gruyere -- yummy! A friend makes a Greek-inspired appetizer using them with feta and artichokes. And I used them in this recipe with great success: http://www.epicurious.com/recipes/food/views/Cracked-Wheat-Salad-with-Green-Olives-and-Golden-Raisins-355901
ReplyDeletei passed some in the store the other day, and i almost bought some just for their pure beauty. may have to go back!
ReplyDeleteYour photos alone are enough to brighten this grey day!
ReplyDeleteI've been obsessed with all things citrus lately! I really recommend the David Lebovitz lemon bars ( http://theyumyumfactor.blogspot.com/2011/02/king-of-all-lemon-bars.html ) they were delicious and addictive, and I love that they use the whole lemon. I'm interested to hear/see what you do with your preserved lemons when you get to use them.
ReplyDeleteLovely. I can smell spring in the air with this post :)And I've never had a Meyer lemon, but saw some recipes in Whole Living awhile back and now can't wait to try them! Thanks!
ReplyDeleteThose look super tasty. I can't wait to see how they turn out.
ReplyDeleteI wonder how that will taste in the end... You will have to send us an update in a few months ;-) It sure looks pretty now!
ReplyDeleteTo do with preserved lemons: (1) Grew up eating lemon pickle as an Indian-food condiment - my mom used to make them at home sans red chili to eat with rotis and such, so I eat them just like that. (2) Use in 'wichcraft cookbook's chopped chickpea/roasted pepper/black olive/lemon confit sandwich: DIVINE.
ReplyDeleteThey look so pretty in the jar, I want to try the recipe just so I can look at it sitting on my counter. I'd probably never eat them. They are too pretty to eat!
ReplyDeletethese lemony photos put a smile on my face this morning. :D great pictures. you honestly have my favorite blog i've ever come across. thank you for posting all this great stuff!!
ReplyDeleteWell ifbthey taste half as great as they look you're in good shape! They are so pretty...I love lemons! Let us know what you use them for when they're done!
ReplyDeleteI just went to a Moroccan cooking class and can't wait to have a go at these. Thanks for the visual inspiration.
ReplyDeleteI'll be back to check out the result of this pretty sunshine preserves!
ReplyDeleteEgyptian 3 day Lemon Pickle !
ReplyDeleteSimply boil the fresh lemons whole for 5 min. leave overnight in their own juices...when cool, take out, cut in half, squeeze gently and spoon out the seeds, you can then jar and make a mix of salt and water( brine-till the salt wont dissolve) and poor enough to cover and put just a splash of vinegar on top and they will be ready to eat in 3 days! In Egypt they add salt and BlackCumin seeds and saffron and then Jar! Simply mix equal amounts of the 3 spice above and spoon into the cooked lemon and then jar,cover with salt water and again top with vinegar and in 3 days, wow! the best and never moldy... Lemon pickle is eaten as a condiment with any meat dish, try on a hamburger too! ! Enjoy!