Cured Lemons – A Good Way To Boost Flavor
I am always looking for a way to punch up the flavor of my cooking. And, I am always looking for easy. This recipe is both; so easy, and gives such a high flavor reward. To make cured lemons all you need is a few lemons, a ratio of 1:1 sugar and salt; cure for three days, put in sterilized jars, and refrigerate. That’s it. Can you get any easier than that? I was a little concerned about leaving anything out on my counter for 3 days, but apparently the high salt and sugar cures them.
I made these for the first time last year and ran out a month before lemon season so I would encourage you to plan and make plenty. I was really missing them and then my kind and generous neighbor asked did I want some more lemons. She said there were so many they were breaking the tree limbs. Well, what to do with a 5 gallon bucket of lemons, well, I felt compelled to make cured lemons.
You can add these to roast chicken, tuna salad, and chicken salad. Add it to potato salad with some fresh dill, holy cow! Put it in vinaigrettes. It boosts the flavor of almost anything you make.
Be sure to use organic, and make sure you wash them in hot water; clean them well because you will be using the skin and all. Chef John states to make these with Eureka lemons, not Meyer. I am not sure why Eureka, but I always listen to him. I have never made any of his recipes that I did not have excellent results. In fact watching him is like culinary school 5 minutes a day.
I found this recipe at Foodwishes.blogspot.com. Chef John got this recipe from Chef Keller, hero to all foodies. If you don’t know who he is, go to “the google”; you are missing out.
Thank you dear neighbor, thank you Chef John, and Chef Keller. You are both geniuses.
- 3 Eureka Lemons – sliced
- ½ – ⅓ cup of salt and sugar (it is a 1:1 ratio)
- a bowl with a tight cover
- clean sterilized jars
- Wash lemons thoroughly.
- Slice thin – approximately ⅛ inch thick.
- Remove seeds.
- Mix kosher salt and sugar together.
- Layer salt/sugar mixture and lemon slices
- Cover tightly. Leave for 3 days.
- After 3rd day, place in sterilized jar, and refrigerate.
I am taking these toSusan’s at Between Naps On The Porch