{"id":278,"date":"2015-12-01T20:46:17","date_gmt":"2015-12-02T04:46:17","guid":{"rendered":"http:\/\/annmevans.com\/?page_id=278"},"modified":"2017-02-27T13:41:09","modified_gmt":"2017-02-27T21:41:09","slug":"preserved-lemons","status":"publish","type":"page","link":"http:\/\/annmevans.com\/?page_id=278","title":{"rendered":"Preserved Lemons &#8211; Eureka (sour)"},"content":{"rendered":"<p><a href=\"http:\/\/annmevans.com\/wp-content\/uploads\/2015\/12\/AE.lemons.image_.Scanned-.jpg\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-286\" src=\"http:\/\/annmevans.com\/wp-content\/uploads\/2015\/12\/AE.lemons.image_.Scanned--300x175.jpg\" alt=\"AE.lemons.image.Scanned\" width=\"300\" height=\"175\" srcset=\"http:\/\/annmevans.com\/wp-content\/uploads\/2015\/12\/AE.lemons.image_.Scanned--300x175.jpg 300w, http:\/\/annmevans.com\/wp-content\/uploads\/2015\/12\/AE.lemons.image_.Scanned--1024x597.jpg 1024w, http:\/\/annmevans.com\/wp-content\/uploads\/2015\/12\/AE.lemons.image_.Scanned--500x292.jpg 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Preserved Lemons<br \/>\nAnn M. Evans<br \/>\n11-30-2015<\/p>\n<p>Lemons are finally ripe in my northern California home garden and I use the lemons from my Eureka tree. My drawing of them is the right. Middle Eastern recipes usually call for Meyer Lemons, which are a cross between a lemon and a tangerine or orange tree and have thinner skins. Either the Lisbon or Eureka varietal, both true lemons, the former having a thinner skin, are fine to use. Serve with roast chicken or Middle Eastern dishes.<\/p>\n<p>32 lemons, about 6 pounds<br \/>\n3 quarts water, plus 3 cups<br \/>\n5 \u00bd tablespoons Kosher salt<br \/>\n2 cinnamon sticks, broken in half<br \/>\n1 teaspoon black pepper corns<br \/>\n4 bay leaves<br \/>\n\u00bd cup extra virgin olive oil<\/p>\n<p>Bring the water to a boil and place washed lemons in water for 4 minutes. Drain and cool in cold water. Cut lemons in quarters, about \u00be the way down so that the lemon is still in tack. Place about 7-8 lemons in a wide-mouth, sterile quart jar with lid.<\/p>\n<p>In a separate pot, bring to boil the 3 cups of water, salt, and spices. Pour the water over the lemons, covering them. Top with olive oil. Store for 4 weeks in cool, dark, dry spot. Refrigerate after opening. If too salty, rinse in water prior to serving.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preserved Lemons Ann M. Evans 11-30-2015 Lemons are finally ripe in my northern California home garden and I use the lemons from my Eureka tree. My drawing of them is the right. Middle Eastern recipes usually call for Meyer Lemons, which are a cross between a lemon and a tangerine or orange tree and have &hellip; <a href=\"http:\/\/annmevans.com\/?page_id=278\" class=\"excerpt-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_s2mail":"yes","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/278"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=278"}],"version-history":[{"count":6,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/278\/revisions"}],"predecessor-version":[{"id":484,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/278\/revisions\/484"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}