Love and Spices:
Preserved Lemons

A seasoning that introduces some sunshine into these dark days of winter!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Preserved Lemons

You can find jars of preserved lemons at the supermarket, but they are so much better when you make them at home and cure them for at least two weeks before using.

Preparation time: 30 min

• 10 medium lemons
• 1 box 500 g Kosher salt
• 2 cups / 250 ml about 12 lemons, juiced
• 1 cinnamon stick
• 3 bay leaves
• 1 tbsp peppercorns
• 4 cup / 1 L jar with clip top

The best way to sterilize your jar is to wash it in your dishwasher.
If you don’t have one, place the jar in a large pot of boiling water for 3 to 5 minutes, then air dry before using.
Scrub each lemon, rinse under cold water and pat dry.
Cut each lemon crosswise on both sides, keeping them attached.
Spread the lemon apart with your fingers and sprinkle about 1 tablespoon of salt into each cut.
Place the lemons in the jar, packing them tightly together.
Pour enough lemon juice to cover the lemons.
Put 1 cinnamon stick into the jar, 1 tablespoon of peppercorn and cover with bay leaves.
Place a large piece of plastic wrap over the jar to seal it tightly.
Make sure the lemons stay well covered with salt and lemon juice to prevent bacteria from forming.
Use a wooden spoon to avoid cross-contamination or the transfer of impurities from your hands.
Shake the jar from time to time.
Store the jar in the pantry for 2 to 3 weeks, turning it occasionally to mix the salt and juice.
Store in the refrigerator.
Can be refrigerated for up to 8 months.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn