The prettiest are the pickled plums
I had a new crop of Rangpur limes delivered and wanted to try something new-preserved limes. Most recipes are for preserved Meyer lemons which are generally mild but I figured you won't know if you don't try.
I started looking for recipes at Punk Domestics. They seem to have a nice mix of usual and unusual. There were quite a few that all have the same basic idea-mix lemons, salt and juice and let sit anywhere from a week to 3 months. I ended up at West and Wander because there is a recipe for lemon salt as well. Shockingly Delicious and Prim and Primal have the most recipes for using them-everything else vaguely references Moroccan food.
I'm terrible at following a recipe word for word. First off, I have WAAAAAY more fruit than the recipes I find. Does everyone else scale down? Do you really only do a jar at a time? I usually just scale it up and see what happens. For the preserved limes, I cut everything into quarters and tossed with salt rather than try and keep them whole.
I think this let me shove more into each jar. Maybe that is bad?
I also needed way more juice than the recipes. I'll chalk that up to different type of fruit. So far they look pretty good. I think I will try the next batch with added spices.
I still had extra limes so I made the lemon (lime) rosemary salt.
washing the rosemary seemed tough till I put it in a strainer and swished it around
easy peasy lemon squeezy!
guessing at the proportions
mix and dry in the oven for 30 minutes-not bad! Now I need to find a reason to use it!
Next up the pluots
I decided to preserve them like my Mom used to do peaches.
but DancinTurtle also found pickled plums-lemon, mint, vinegar. Pretty tasty-lightly pickled and refreshing.
All the finished pluot products.
And finally the garden this month
the roses had a second burst of flowers
the apples are getting big
and oh my gosh the blueberries are so pretty. They are sooooo close to being ready...
I've got about a dozen recipes that call for preserved lemon if you'd like. Of course they're all Moroccan.
ReplyDeleteThose blueberries look fantastic!
I'm ready to try the pickled pluots!!
ReplyDeleteOne jar was in your fridge :) But if it is gone I will happily make more with the next batch-but only with the firm mottled ones, we've just been eating the juicy yellow ones!
ReplyDelete