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Carolyn's Favorite Preserved Lemon Recipe (SUPER EASY)
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- เผยแพร่เมื่อ 1 เม.ย. 2018
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Lemons are in season for much of the southern part of the country. But they only last so long...
So check out these Lacto-Fermented Preserved Lemons! Even if you don’t have your own trees, it’s a great time to buy lemons, organic of course, in the store and preserve some for the year to come.
These tangy, salty, sour treats should be on everyone’s shelf to brighten up any meal. They turn pasta, chicken, fish, salads and other meals into a gourmet treat.
In this video, Carolyn shows you how to turn some simple lemons and salt into a gourmet seasoning in the kitchen, while in the process preserving your lemons for the year.
Check out the blog post for step-by-step instructions on how to preserve lemons here: homesteadingfa...
And be sure to see me use these preserved lemons in this roasted chicken with lemon and thyme reduction: • Dutch Oven Roasted Chi...
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We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcom...
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#preservedlemons #lactofermentedlemons #fermentedlemons
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#preservedlemons #fermentedlemons #lactofermentedlemons
Your daughter is a doll......genetics is a powerful force!
I like Brianna's apron and the fact that she's wearing one. I always wore an apron in the kitchen with my Mom...and I still do today. With pockets!
Preserved lemon is a staple in Louisiana cooking; try this with rosemarry and blueberry, finished product is great for an amazing sauce on a cheese cake or vanilla ice cream, or try it in a coctail like 1 oz gin 2 oz syrup from preserves lemon 4 oz champagne on rocks garnish with a lemon and rosemary. Also, roasting the peppercorns before adding them to the jar really helps bring out the flavor
Excellent, concise, and here I am, an old cook, and I never even thought about making my own preserved lemons. With gratitude to you--
I am still using the preserved lemons I prepared in 2019. They’re delicious. I make a pasta dish with asparagus, and boil heavy cream with some vermouth and sliced preserved lemon. If you use the meat and rind, it goes fantastic in a vinaigrette for an asparagus salad. 😊
What a sweetheart! Mom's little lady. She looks just like you!
I have been doing this for years. I leave mine in the pantry for up to 2 years. They get gelatinous and even more amazing. But, I rinse them off to get some of the salt off. I also use a lot more salt than you do. And, it is a good policy to cut of the stem ends to avoid putting any dirt that may be embedded in that stem end.
Amalia Rehman so if I use a lot of salt they dont have to be in the fridge?
@@charitysmith5245 they don't have to be in the fridge already with about 3-5% salt concentration and no air contact
@@GermanischeTutorials thanks for answering! I'm familiar with lactofermentation with kraut and pickles and they are kept in the fridge when done fermenting so I was really curious. I love lemons and will be doing this today!
@@charitysmith5245 I also make pickles right now , fermenting now for over a week in a vacuum sealed bag, salt concentration 3%, no water added (at room temperature).. Afterek I tried and it was just a little fermented so I moved it into a glass jar with water (salt concentration 3%). It's now fermenting further at room temperature (I'm trying every 3-5 days).
@@GermanischeTutorials nice! I am anxiously awaiting getting my garden going and having cucumbers coming out of my ears so I cant start new batches. They went fast! I'm about to make some kraut from my winter cabbages. Always something to ferment!
From Southern California. I have lemons all year. I use them for cooking and salad dressing but give most to friends. Will try this for sure.
I'm Southern Cal born and raised. A must have tree for me is a Meyer Lemon! Fruit is ripe at Christmas here! Great in so many recipes!! I zest them...juice them... and I always have orders for my home preserved Meyer lemons and lemon syrup.......the jars look specially pretty on the pantry shelves!
HumbleHalfAcre nothing quite so wonderful as Meyer lemons!
HumbleHalfAcre, would you be willing to share seeds? I had two Meyer lemon trees in my dining room for years when I lived in Wisconsin, and I miss them. One of the most beautiful hybrids on the planet.
OMGosh, SAME here! When I was little there was some kind of blight that wiped out nearly ALL our crops in the state & they never really came back fully. They're hardy plants/trees; however, the demand isn't as high as it once was bc current generations simply aren't familiar with just how *DELICIOUS, SWEET & JUICY* the Meyer Lemons are! We had a small bush when I was growing up, then when my parents moved, they transplanted it into our larger yard for our then two kids, soon to be four. It got HUGE & we had year-round lemons! The kids made lemonade all the time & even ate them fresh off the tree~ just peel & eat. It got to be a running joke that every pot-luck & party we went to we were REQUIRED to bring along at LEAST 5-GALLONS of Freshly made Lemonade, LOL!
Awesome "meeting" a fellow SoCal native here~ *MANY Blessings to You & Yours!*
your helper is precious
I once made a jar of fermented lemons and they were sooooo good. I pureed some in a food processor to make a delicious sauce!!
What a sweet little girl! Such a cute smile!
Oh my gosh. She's so adorable! Reminds me of my daughter's at that age! 🥰
These fermented lemons sound lovely! I can't wait to make them! Thank you Carolyn!
I’m in Florida. I’m gonna go right outside and pick some. I think this will be good for Lemon Pepper Chicken . thanks for sharing
I’m in Florida too and I’m gonna try this ASAP!
Þþ y la 4aaaaa4T
Ď v bv 0f50
I just made mine & I'm so excited to use them!! A month is a really long time... I might crack it open in 2 weeks LOL, I seriously LOVE LEMONS
Thanks Carolyn! I have been using the salty lemon brine to add to pickles, both fermented and water bath canned. It is so tasty. I plan to mince up some of the peel also from now on. Lemon adds so much flavour to sauerkraut (along with apple) that my neighbour and some of her friends wanted the recipe. Also I prepared some mandarine oranges in this way and plan to try it in some beet pickles, as i added lemon to the last batch with great results.
Another great video!! I'm learning so much and can't wait to try this!! Your sweet daughter is adorable! I love that you are passing down these skills to the younger ones. Our world today needs this more than ever. God bless you❤️
I use salted lemons to make lemonade in summer time. It’s very refreshing with a salty sweet (one needs to add sugar) lemonade taste.
She is so cute and seems excited to join you !
Never thought to preserve citrus in this way. Thanks for the info!!
We eat so much of these in my family. And my grandma is currently making a huge batch for everyone. Can't wait to have mine! (I like to make it myself, but I like it even more when it's done with my grandmother's love)! Thanks Caroline xxx
What kind of recipes do you use them in?
Thank you. I have two small lemon trees and I now can preserve them.
Good video with easy instructions. Thanks
I just made a quart of these and a half gallon jar of fermented whole tomatoes. I can’t wait to try them!
I made these this Summer and they are so delicious! Thank you for sharing your knowledge🙏
I have never heard of this but can't wait to give it a try!
My experience is that Moraccan cuisine uses preserved lemons a lot.
Hi Carolyn. I am going to ferment lemons now that you shared this video. Thank you. God Bless
Great recipe thanks a lot carolin and many thanks to littel princess your daughter 🙏🌼🌻
What a sweet little helper. This is the first time I hear about fermenting lemons and it sounds great! I've done your cabbage with the apple and red peppers and it is soooooo good. I have everything to make another batch. So, guess what I will be trying next, LEMONS! Thanks so much.
Your little mini me is so cute smiling at the camera!!!
Daughter is cute , great helper
Thanks for posting this video it’s a very good recipe to have to add to si many dishes!! God bless 🙏✝️🙋🏻
Love video! I was laughing that your daughter was counting also the peppercorns when you said the were about ten...LOL 🤣 so cute!
I saw that. So cute 🥰
Thanks I'll def make these
I love this idea! I have never heard of it before. I am definitely going to try this out. Thank you so much for sharing this video!
Great lacto-pickle, simple as sauerkraut. Pickled lemons are recommended in the simple Lebanese dish "mujadarra" (lentils, rice and caramelised onions). To those fussing about salt and tap water I promise, using normal table salt and tap water is safe and works absolutely fine.
I'm sorry I am so late to this video and channel, but I can't stop watching lol
Great instructive video many thanks. Today I made my own batch with cinnamon, star anise, chilis and Sichuan pepper. I am very curious how they will taste. Greetings from Berlin Germany.
I'm trying to imagine how a red hot cinnamon, lemony licorice rope would taste. My brain refuses to answer, it's leaving the room.
Thank you for sharing your knowledge. I'm just getting started even though I haven't much room in an apartment.
Thank You for the Great Tip... To Flip Daily 🍋🍋🍋
Hello ^^, preserved lemons are very common in northern african cooking (tajines, chermoulas...). My favorite recipe is to make a tajine ( =a stew) with chiken, preserved lemon and green olives. I knew your recipe before, I learned to add a bit of olive oil on top. The only thing that annoys me with this recipe is that lemons tends oxide after several months. There still absolutely delicicious but...not so pretty. Here is my recipe to keep them all bright yellow :
1 I cut my lemons in slices and leave them to macerate in salt for 12h.
2. I steam cook them for 4 minutes
3. I put the steamed lemon slices in a jar with spices, fill with olive oil and let them macerate for at least a month.
Are you using sliced lemons instad of quarters?
This is awesome!
I want to try fermenting after watching your videos. I'm growing cabbage here in Florida last year I was too scared to try and make sauerkraut but I am going try it. I will buy some lemons and try them too.
Brianna is adorable and I will be making this.🌸
I've done something similar with sliced lemons and salt, no spices, no juice, nothing else. I'm now excited to try your method.
I've preserved calamansi this way. The tart + salt is perfection. Thank you 😊
Masarap ba? Kinakain m puro o hinahali m sa ibang pagkain?
Leizyl di ka maiintindihan nyan☺️
I’ve never done this but as we have a lemon tree with its first year of production I will try it. However I just want to say I love eating fresh lemon rind, it is often actually sweet.
This is so wonderful to watch and learn, thank you!
Χαχαχα! Now i saw thiw video!!!Greetings from Paros Greece!!! Are you twins???? Amazing!!!
CAROLYN - once you've opened the jar and started using the lemons you'll need to refrigerate them - correct? BUT - if you keep the lemons weighted down, so that they are below the brine level, is it okay to store the jar unrefrigerated?
I have the same question. Mine are just at four weeks and not sure what to do next. Anyone have an answer?
I asked Mr Google….as long as lemons are submerged they will last a year in a fridge….
She comments at 9 minutes that after three days, the lemons go in the fridge or a cold storage at 55F or so. I understand from that that we are supposed to stop the fermentation at that point.
@@azurer7507 with that low amount if salt, yes. If you use lots more salt, as tgey do worldwide, then can be kept in cool spot( contents always submerged)for much longer...they will be gone by then😆
Thank you ,I love lemons .Cant wait to make these !
Brianna is too adorable
That was awesome!!! We will give this a try! Thanks for sharing!!
I'm in southern California and I can tell you that lemons are in season here all year! lol. Only the sweet Meyer Lemons have a season, the regular Eureka lemon bears fruit year round.
Lazy Bee now it makes sense! I have a Meyer Lemon tree in Texas. I didn’t understand how others, especially in California, were getting lemons in the summer. I’m going keep my eyes open for a Eureka lemon tree at the next fruit tree sale. Thank you!
I have found if I only pick fruit when I need it from my Meyer, it produces pretty much all year.....
Oh my goodness, Carolyn!! I just used the lemon with baked chicken, onions, carrots and herbs. I used some of the juices with the cut up lemon and it was awesome!!! I didn't have to use much additional salt. Thank you and will be making this again with meyer and regular lemon.
I watched another Lemon ferment video. She chopped up her lemons really well. Looked so good.
Very good videos. You know how. Congratulations I am learning so much from you.
I happen to have familcholesteria and have looked at this problem all my life. I just found out what to do. I have always kept my weight a little below normal and don't ever smoke or drink. My diet has been flawless. I just found out that lemon peel is beneficial for this nasty family inherited, rare condition. Before getting under the knife, I will at least give it a try. Pray for me!
Can you use them to make sweets, ex: pie, cake, frosting and brownies? I have never tried this but can hardly wait to do this. Our Aldi store runs sales on fresh lemons all the time. Just love your TH-cam instructionals. I do believe that we have lost touch with old times ways of being self reliant. We spent to much money on fast food that is not good for us.
I take mine and put several complete lemons into a blender and turn them into lemon juice and add 2 tbls. to my daily water. Mega Vitamin C, the complete C complex not that synthetic Ascorbic Acid stuff.
Thank you for your skills! I can not wait to try this. I love lemons. You are great, thanks for making this channel.
Thank you
You guys look Awesome....keep going!
Thank you for uploading :) Been wanting to do this for quite a while and now I know how :)
Thank you for the lovely video! I'm going to try this :)
Italians use preserved lemons a lot ☺
they got it from the Moroccans.
I separate the pulp from the rind, put pulp in a good olive oil, add different herbs if you like. It's great!
I want to try this I’m learning so much from you all
Do you need to "burp" the jar? You mentioned seeing bubbles-- would pressure build up? Thank you so much for this.
If you leave a regular canning jar flat and ring loose, the flat acts as a one way valve, releasing the CO2 produced by the bacteria during fermentation. I like to burp my preserved fruits, sauerkraut and kimchi vegetables for at least the first week when the fermentation is in high gear, so it doesn't make a mess (make sure you put the jars in a container to catch any drips). I suspect her processing with a tight lid is slowed by the acidity of the lemon juice and only stays at room temperature for 3-4 days.
My husband thinks the jar will explode?? I’m new to this so tighten the lid and no burping?
Excellent video.
Im going to do this with my lemons!
Thanks so much x
Lovely video 💕
Great information!
Great idea turning it upside down.. :)
I greet you peacefully and wish you all well. I wanted to share something very important in my life, and maybe some families who were not able to have a homestead yet might want to do this. It does not give you food, and costs some money, but my family and I enjoy it, and I hope for a reward from God after my death, because I do it.
I buy organic, raw sunflower seeds from Whole Foods and I put them on my outer window sill all day long, all year round. I live in Upper Darby, which is right outside of Philadelphia. I have a 10 by 20 ft yard in front of the living room window, and planted two fig trees and one peach tree there, back in the year 2000, and thanks to God we have had gallons of fruit from the three trees, all organic.
I started to put the sunflower seeds about 3 years ago. It is fascinating to see who comes to eat the seeds. We have learned a lot about birds, and who stays in the winter, and who leaves and comes back in the spring. The birds are very shy, but they do sit briefly on the outer window for us to see and talk to. We have chickadees, red finches, sparrows, cardinals, squirrels and today a blue jay. We even had a falcon come and sit in the peach tree some weeks ago.
The birds wait in the morning for me to come and start the daily feeding. I think that it is a nice project for children who are homeschooling. First I used the bird seed sold in the supermarkets. The birds came and ate it. However after about a year, I noticed that the birds who came looked so unhealthy! Even a female cardinal went bald!!!!! I started to be aware of "Round up" and all the poison that some farmers use. None of the bird seed in the stores was labeled organic. Then I used only organic raw sunflower seeds from Whole Foods at 2.99 a pound. After a few weeks I saw the feathers coming back on the bald cardinal, thanks to God.
I hope that you might share this story. Not everyone moves to your beautiful country and still there are ways to have nice animal relationships for the kids and adults. I ask God humbly to Bless you. Sincerely, Jocelyn
Thankyou for your lovely comment, and your very interesting observation, I think this is the same with people, if they eat good healthy food, no chemicals.
This is exactly how Indians traditionally preserve lemons. They are great with bread or pita bread. They last for years. They are great for nausea associated with pregnancy.
Great recipe, never tried this but will do now
Gonna try making some! Thanks for showing how :)
I did this several months ago and I'm embarrassed to say I don't know how to use them. I wonder if they would taste good chopped up and added to cooked rice or something? This isn't a new story for me--making things that are a new idea and then not knowing how to use them. I see you have a cookbook for sale on Amazon, Carolyn!!! Exciting! I think you are a great teacher and am going to get your book. BTW, your sweet pea with you in this video is such a good helper and is cute as can be.
+Country Frau Hi there... I actually just filmed a video on making a roasted chicken in the Dutch oven and then making a preserved lemon and thyme reduction sauce out to the pan juices... so yummy! Should be out within the month. And thank you! 😊
Thank you for that, love it.
Please may you do some videos where you cook with your preserved products, showing us the methods? I would love to know what to do with all of the preserved products! :)
+Kitty Bradley I have one done for these lemons already! Roasted chicken with a preserved lemon and thyme reduction sauce... keep an eye out for it in the next few weeks!
Thank you this will be great to preserve to make my probiotic lemonade
Exactly what I'm going to do!
Helpful and so Cute💗💞
I soak lemons I get from the store in baking soda then scrub them with salt, and rince.
For preserving or always?
For always
I read about preserved lemons on a food blog over a year ago, before I was into ferments or anything homesteadish, and was so intrigued. I made up a jar of my own last Father's Day. After 5 days on the counter, I stuck it in the fridge, as instructed, and have yet to use them! Haha! I totally forgot all about them! I'll have to find the recipe I needed them for and finally make it happen. 😆
Me, too! Ha! Made 'em and they are sitting in the fridge long term because I don't know what in the heck to do with them. Guess I'd better do a recipe search. Hope you find some good ways, too! Bon Appetit!
Country Frau That's so funny! I'm glad to know I'm not the only one!!
This is the blog I was looking at last year:
www.daringgourmet.com/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/
Do share if you decide to try these dishes! I think I'll try to work these lemons in this week.
Country Frau I just cut up a few, used some of the brine and baked with chicken and veggies...my goodness it was awesome with yellow rice!! Yes, I left the meat on the peel and sliced that also...i believe it helped with the lemony punch throughout the dish
MsValmark That sounds fantastic!! I'll try that this weekend! Thanks for sharing the idea!
Ohhhh! Southern California lemons. I grew up on those. I miss them so much. Can you use this as lemon juice?
So brilliant! thank you.
Love it, will be giving this a go soon!
You and your daughter, could almost be identical twins! Nice!
Do you have to burp the jar to keep the pressure from busting the jar? I have 4 lemon trees that are about to ripen in January and February, this will be great to try. Also have grapefruit, tangelo, lime and orange trees, can I do the same with them? Once stored in the pantry do you need to continue to turn, or burp them or what? how long will they be good in the pantry?
your daughter is adorable, please have more.
I am new to this kind of thing so it would be super helpful to know what what is “normal” and desirable when it comes to a successful outcome. For example, I fermented some tomatoes according to another vlogger and there was a cloudy white top after it sat for a few days. I vaguely remember seeing that with pickles my Mom used to make but I was afraid it may be bad bacteria and didn’t want to get sick so I tossed them. 🥺 It would also be awesome to know what they are supposed to taste like when finished fermenting but I know that isn’t possible. I don’t want to eat or feed my family anything that may make them sick. 😬
You both look beautiful and lovely, I have a question what kind of juice did you put in?
Since you are fermenting them, do you have to burp them periodically? Thanks
Loved the video! Can you put fresh garlic in with the lemons and it still keep for up to a year? Thank you
You rock!
I blend whole lemons and mix with olive oil and honey. I take a spoonful every morning. Would this type of lemon work in my concoction? I blended and froze a lot, this would be better in case the power goes out.
Thank you to you and your sweet daughter for this! Two questions: 1. Can I make this sweet instead of savory? and, 2. Can I get the same result with store-bought lemons? Thanks again! ❤️
I bet it is delicious, but seems like for tomatoes it is good to cook them, to release more lycopene, it’s especially good for men to protect the prostate.
And probably better in very low temperature so it doesn’t destroy the enzymes.
According to Dr Gundry, because tomatoes are nightshades they have a lot of lectins, so it’s better to remove the peel and the seeds.
I want to buy one of those sauce strainers, not sure what it’s called, made from stainless steel, that have a handle, that circles the sauce, straining it.
Thanks! Could you rinse and use in lemon water?