Wednesday, December 14, 2016

Pickled Meyer Lemon Powder

 I've been wanting to do this a long time. Last year I had a crop of tiny meyer lemons and I wanted to see if  could pickle them whole, in brine. There are no spices, just salt and bay leaves. After a whole year they came out delicious. I had one chopped alongside a pork chop. Tart and salty.
 I sliced the rest of the jar, removed the seeds and put them in the dehydrator on high, overnight and this is what they looked like in the morning.
The slices went into the coffee grinder and out came this cheery yellow powder. I'm going to see what a touch will do inside a noodle, but there are so many other possibilities. Imagine this on shaved ice, or sprinkled over a salad. Or even on a steak. I suppose anywhere you want lemon and salt plus the added kick of the pickling and aroma of the rind, which is sweet and not acrid at all after a year in brine.

I suppose I ought to patent this!

9 comments:

C.M. Mayo said...

OMG this sounds scrumptious.

Sande said...

wow, this must be delicious! I have meyer lemons but am making lemon curd for family holiday gifts this year.

Ken Albala said...

C.M., it went great in a noodle just now. And then in a clear milk washed bloody mary. bizarre, but nice.

Craig Jones said...

I'm wondering if this would be a complimentary condiment for some of the Medieval Andalusian recipes around? Only one way for me to find out :)

Anonymous said...

I'm curious about the pickling part. How much salt to how much (and what) liquid?
(It sounds kind of like powdered limu omani.)

Ken Albala said...

ANonymous, I put a handful of salt into a quart jar, add lemons, and fill to the top with water. That's it.

Anonymous said...

Thanks - that's just what I wanted to know. (All the other recipes I've seen use quartered lemons.)

Anonymous said...

The market's Meyer lemons only fit two in a quart, so I have four quarts pickling. About a quarter cup of (Morton's) salt seems to be enough; more and it won't all dissolve.

koi seo said...

it's a great post. thanks for review!


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