Meyer Lemon wedges, packed in salt, spices and lemon juice, are set aside to ferment.
It's November, so you know what that means....
...Meyer Lemons are in season! They are one of my favorite fruits, and as soon as I see them in stores, I snatch them up.
Sweeter, richer, and less acidic than a regular lemon, it bears the name of USDA scout Frank N. Meyer, who lugged the citrus back from a trip he took to Beijing in 1908. The main season for these elegant smooth-skinned mandarin-lemon hybrids runs November through March, but we have a tree in our house, and it seems to be on almost the exact opposite cycle. Go figure.
Theoretically this means, if my hand-pollination continues to be successful, I can enjoy fresh Meyer Lemons all year around.
Let's hope my optimistic plan "bears fruit"!
Ever tasted Preserved Lemons? Their unique taste isn't for everyone, but if you like pickles and you love lemons, especially Meyer lemons, then Preserved Meyer Lemons are right up your alley.
Making preserved lemons is easy. They only take a few minutes to prepare, and a few weeks set aside in a cool, dark place for the flavors to develop.
Cut into wedges, removes seeds and place wedges into a clean jar.
After you have packed the wedges into a jar, add a bay leaf and spices...
....fresh squeezed Meyer Lemon juice....
...and good quality sea salt...then poke with a spoon to incorporate the salt, and pop any air bubbles. Finish by sealing the jar and setting it aside for a few weeks to ferment.
Preserved lemon is the key ingredient in many Moroccan dishes such as Tagines. They are often combined -- quite successfully I might add -- in various ways with olives, artichokes, seafood, veal, chicken, pasta and rice.
You've probably eaten them and not even known it, as the Preserved Lemons are usually chopped pretty small before adding to dishes.
For most dishes, only the peel is used.
Occasionally the pulp can be used, but not very often. For example, the pickled pulp and liquid can be used in Bloody Marys and other beverages where lemon and salt are used. I've noticed many Vietnamese restaurants have "Preserved Lemon Soda" on their non-alcoholic beverage menus.
Not only are Preserved Lemons addictively delicious, they have a place in healthy living too. In Ayurvedic health practices, lemon pickle is a common home remedy for stomach disorders and its value is said to increase as it matures.
Even if all you do is squeeze a wedge of Meyer Lemon into your next glass of ice water, they're worth trying. I promise.