Salted lemons are a traditional seasoning in the cuisine of the Maghreb countries. The Moors added and still add it to almost all dishes. Meat, fish, vegetables, grains: everything becomes tastier!
Classic Moroccan Lemon Recipe
Ingredients:
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8 lemons
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wide-mouth jars that can fit whole lemons
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water
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salt
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1 raw egg
Preparation Method:
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Take a large bowl that can hold all the lemons and fill it with warm (important!) water. The water level should be such that the lemons are completely submerged but with a slight "reserve" on top. This is how we determine the amount of water we need. Pour the water into a separate container and start measuring the amount of salt for this volume. For this, we will need the chicken egg. (Tip: the container should be deep enough for the egg to fully submerge and then float back up dramatically.)
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Drop the egg into the container with the water from the lemons. A fresh egg should sink to the bottom immediately (if it floats to the surface, you can throw it away and go buy a new batch). Start gradually adding salt — 1-2 teaspoons at a time, stirring thoroughly until completely dissolved and checking with the egg after each addition. As soon as the egg floats, the desired salinity level has been reached, and no more salt needs to be added.
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As mentioned above, it is preferable to use warm water. The salt will dissolve faster in it, and you will spend less time cooking. But don’t get carried away! Do not use boiling water, or you might accidentally cook your "salinity tester" egg.
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So, the future brine is ready, and now it’s time to deal with our yellow friends. If you haven’t washed the citrus yet, now is the time to do so (don’t forget to remove the treacherous wax coating). Then make small crosswise cuts on both ends (where the "bottoms" are) that cut through the skin but do not touch the flesh.
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Almost done! Now take the pre-prepared (clean!) jars, fill them with the cut lemons, and pour in our carefully measured salt solution. There should be enough brine to cover the lemons "head over heels."
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The jars should be sealed tightly and left undisturbed for about a month. The ideal place for salting is a dark and cool spot. At a temperature of 15-18 degrees, the small lemons will be salted in about 25 days. The salted lemons prepared according to this recipe can be stored in the refrigerator for up to a year.
