Galilee Green Spicy Preserved Lemons

I’ve always loved lemons. I can really enjoy the tangy taste.

In the winter we are blessed with so many lemons in the Galilee that I usually have a lemon or two every day in these colder months. I like to prepare a tea by pouring boiling water over a cut up lemon. I‘ll drink this tea throughout the evening refilling my cup over and over again. It keeps me warm.

This type of drink is very healthy and assists in dealing with quite a few health issues. Firstly it helps manage weight loss since lemons have incredible cleansing properties. It is also a blood purifier and an effective antiseptic. Lemons also have vitamin C which is great for your immune system. Lemons are high in potassium so this water-lemon juice tea works wonders for people with heart problems.

Another great way to use our abundant lemon yield is to make preserved lemons. The preparation is so simple, but the results are spectacular. Preserved lemons are used in Moroccan cooking as a wonderful compliment to chicken, fish and lamb.

I try to find Meyer lemons for this dish since they are the juiciest and the skins are not as thick as ordinary lemon, but any lemon will do.

Ingredients: Makes 2 small Mason jars

• 30 – 40 Meyer lemons
• Course Sea Salt
• Turmeric
• Hot Pepper Flakes
• Galilee Green Olive Oil

Directions:

• Wash the Mayer lemons really well
• Cut off the ends of the lemon
• Make 2 vertical cuts in the lemons making sure that you haven’t cut through them
• Sprinkle ½-3/4 teaspoon of salt per lemon
• Start filling your Mason jar with the lemons and squeezing the lemon to make juice for the lemons to pickle in
• At the mid-point sprinkle in hot pepper flakes and turmeric
• Continue adding salted lemons
• Add more hot pepper flakes
• Top up with Galilee Green Olive Oil. The oil will prevent the lemons from becoming moldy, by sealing out any air trapped in the jar.
• Store in a dark cold place for a month

Preserved lemons can last up to a year if the  jars are stored properly.
ENJOY!!