This is the second recipe for pickles, we use here at Casa Dirty Boots to preserve lemons. It takes a little longer than the first recipe for preserving lemons. None of the work is difficult though. The lemons are finely sliced and can be used whole in dishes so you do save a little time and effort in the future! No need to remove the flesh before eating. And, as the end product is preserved in olive oil you get a virtually ready-made salad-dressing thrown in too. Olive Oil Pickled Lemons Recipe Wash the lemons well (ideally these should be […]
Middle Eastern Preserved Lemons Recipe
Yep, I’m still working my way through the supply of free citrus fruits. Each year I make two different batches of preserved or pickled lemons. There are many preserved lemons recipes but I’ve whittled it down to two Casa Dirty Boots favorites! This one is pretty traditional and great for using in tagines or other Middle Eastern dishes. Preserved lemons with chicken or lamb is always a firm favorite here. If you find yourself with a surplus this is very quick recipe to preserve lemons: Middle Eastern Preserved Lemons Recipe Wash the lemons (this should really be made with unwaxed […]
Preserves (Canning) – Basics Part 3 – Ingredients
Right then, continuing the ‘Preserves – Basics’ theme. This is some information that you need to know about the ingredients you’ll be using. Fruit and Vegetables These must be in good condition before you preserve them. So disgard anything spoilt, over-ripe or rotten. You don’t want to introduce any moulds or fungus into the product before you even start the preserving process. Beware of coatings to commercially produced fruit. Wax coatings on citrus and other fruit should be scrubbed off or peeled. Pickling is a good way to use up any under-ripe overly firm items. Green tomatoes are a traditional […]
Preserves – Basics Part 1 – Utensils & Stuff
The main thing to know is that people have always preserved food in times of glut. That means its possible to do so without any fancy equipment or scientific knowledge. Here though are a few pointers – things you should know if starting to make jams, chutneys, pickles and so on. we should all try to store as much produce as we can vie preserving/canning. Food preservation does not need to be overly complicated and it can be done with a minimum of equipment. Preserving Pans are expensive. You don’t need one – what you do need is a heavy, […]