Lemons "cured" in a syrup or alcohol (or even, dare I say ... oil?)?

Question

Decades ago my mother found an "old" recipe for lemons cut into wedges that were then "cured" (for lack of a better term) in a simple sugar syrup in a canning jar for some time. My mother made it and it was a delicious treat! She is now still with us, but not in a position to ask about the "curing" process (if that is what it was).

I've been told I'll soon come into a LOT of lemons - way too many to use normally, give away, or freshen my disposal. (Don't you just love family?) I want to recreate that treat when I go home for Christmas. I also want to expand on it.

Does anyone know ofany recipes sounding liek what I described?

Answer 1

If you make a sugar syrup of 50/50 sugar and water, you can preserve pretty much anything. Over med heat dissolve the sugar in the water, then simmer the sliced lemons in it for about an hour (sliced would work better than wedges as they are a uniform size) Then pour them into a hot, sterilised jar and they should keep for months.

You can add liqueur or spirits such as vodka, gin, cointreau, limoncello to the syrup AFTER boiling for extra flavour and extra preservative qualities.

After you have finished with the lemons, you can drizzle the lemony, boozy syrup over a hot sponge cake for a yummy dessert treat with whipped cream. Or use it like an alcoholic cordial - put it in a tall glass with lots of ice, soda and mint for a summer afternoon cocktail!

Another great thing to do with excess lemons is to preserve them in salt. You will need a couple of kilos of salt and add to it any whole spices you like (star anise, coriander, cumin, cinnamon sticks)

Cut the lemon into quarters, but leave the base intact so it opens up like a star. Pack the lemons firmly into a large jar with layers of spiced salt inside the cuts and between the lemons. Finish with a thick layer of salt.

Put the lid on and leave to cure for at least 2 months. Lots of the liquid will be drawn out of the lemons so don't worry about that. Turn the jar upside down regularly and add more salt to top it up if needed. All lemons should be completely covered.

To use preserved lemons, rinse the excess salt off, remove and discard the flesh and dice the peel finely. It goes really well with Moroccan/Middle Eastern dishes, giving you a salty/sour taste. Also goes well in relishes and chutneys.

Answer 2

I'm aware of quite a few recipes that use lemon infused oil. The bottles I've had seem to just be lemon slices in a light olive oil.

Answer 3

it wouldn't really be considered "curing" it would be more like "pickling". since lemons are already high in acid they seem to me that it would work well. just take equal parts of sugar and water (enough to cover the amount of lemons) and bring it to a boil. add the lemons and boil for several minutes (until they turn soft but aren't breaking apart) and then cool them down as quickly as possible. it should work. good luck!!

Answer 4

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Answer 5

To me that sounds like candying lemons. All I know about it is that the atoms and molecule thingys go and are absorbed into the lemon. Thereby "mixing" the tastes. So the lemon will taste sweeter.

Answer 6

Sounds like simple preserves, like orange preserves.
I have no recipes but they should be easy to locate for orange preserves.