Himalayan Salt-Preserved Lemon Slices

 

Here are detailed recipes for Himalayan Salt-Preserved Lemon Slices in Continental, Italian, and Chinese styles:

Continental Style Himalayan Salt-Preserved Lemon Slices

Ingredients

• 4-5 lemons, preferably organic
• 1 cup Himalayan pink salt
• Sterilized glass jar with a tight-fitting lid

Instructions

1. Prepare Lemons: Wash the lemons thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
2. Slice Lemons: Cut the lemons into thin slices, about 1/4 inch thick. Remove any seeds as you go.
3. Layer with Salt: Sprinkle a layer of Himalayan pink salt at the bottom of the sterilized glass jar. Place a layer of lemon slices on top of the salt.
4. Repeat Layering: Continue layering salt and lemon slices until all the lemon slices are used up. Ensure that each layer of lemon slices is covered with salt.
5. Seal the Jar: Once all the lemon slices are layered in the jar, press them down firmly to release any air bubbles. Seal the jar tightly with the lid.
6. Fermentation: Place the sealed jar in a cool, dark place for about 1-2 weeks to allow the lemons to ferment. Check the jar periodically and press down on the lemons to release any trapped air.
7. Store: After fermentation, store the Himalayan Salt-Preserved Lemon Slices in the refrigerator. They will keep for several months.

Italian Style Himalayan Salt-Preserved Lemon Slices

Ingredients

• 4-5 lemons, preferably organic
• 1 cup Himalayan pink salt
• Fresh rosemary sprigs (optional)
• Sterilized glass jar with a tight-fitting lid

Instructions

1. Prepare Lemons: Wash the lemons thoroughly and pat them dry. Cut off the ends of each lemon and slice them into thin rounds.
2. Layer with Salt: Sprinkle a layer of Himalayan pink salt at the bottom of the sterilized glass jar. Place a few lemon slices on top of the salt, followed by a sprig of fresh rosemary if desired.
3. Repeat Layering: Continue layering salt, lemon slices, and rosemary until all the lemon slices are used up. Make sure each layer is covered with salt.
4. Seal the Jar: Once the jar is filled, press down on the lemon slices to release any air bubbles. Seal the jar tightly with the lid.
5. Fermentation: Place the sealed jar in a cool, dark place for about 2 weeks to allow the lemons to ferment. Shake the jar gently every few days to distribute the salt and juices.
6. Store: After fermentation, store the Himalayan Salt-Preserved Lemon Slices in the refrigerator. They will keep for several months.

Chinese Style Himalayan Salt-Preserved Lemon Slices

Ingredients

• 4-5 lemons, preferably organic
• 1 cup Himalayan pink salt
• 2-3 whole star anise (optional)
• Sterilized glass jar with a tight-fitting lid

Instructions:

1. Prepare Lemons: Wash the lemons thoroughly and pat them dry. Cut each lemon into quarters, leaving them attached at one end.
2. Coat with Salt: Sprinkle Himalayan pink salt generously over each lemon quarter, ensuring they are well coated. Place a whole star anise on top of each lemon if using.
3. Pack in Jar: Pack the salt-coated lemon quarters tightly into the sterilized glass jar, pressing down firmly to release any air bubbles.
4. Seal the Jar: Seal the jar tightly with the lid and place it in a cool, dark place for about 3-4 weeks.
5. Check and Shake: Check the jar periodically and shake it gently to redistribute the salt and juices.
6. Store: After fermentation, store the Himalayan Salt-Preserved Lemon Slices in the refrigerator. They will keep for several months.

These recipes will provide you with delicious Himalayan Salt-Preserved Lemon Slices infused with the flavors of Continental, Italian, and Chinese cuisine styles. Enjoy experimenting with these unique and flavorful preserved lemons in your dishes!