15 Jul Patience preserves lemons!

Patience is that virtue coveted by all but nebulous to reach there are numerous times that I have been told, “Just be patient!”. But, how? How does one inculcate patience? Have you been answered with a blank stare when you have asked this of someone…almost echoing the blank stare that is within you? If yes, then do indulge me in my journey.

Patience, I think is the prize of painstakingly exercising silence, meditation and delayed gratification. These are the gears that together help us sublimely traverse the noisy maze of our impatient world.

Silence strengthens ears to listen, eyes to see and hearts to feel. It is what changes an argument into a discussion. It is the precious gift you give to those you love. Silence is different from being quiet in that it is not the absence of sound but is a product of a raised, conscious and attentive mind. Training our children (and ourselves) to be silent abates regret and remorse. Only a deliberate and committed mind can achieve it. Silence is most empowering because it helps us control the hardest and only thing we can control…ourselves!

The practice of silence is the stepping stone to meditation. Simple repetitive tasks can be raised to a meditative level if we wish it to. Running/walking (without head phones), knitting, painting, and even brooming the floor can be meditative if you consciously try to focus on some repetitive part of your task.  In the throes of life, however, I find the quickest easiest way to temper my emotions is to focus on slow deep breaths. I say to myself, “Just breathe.”…simple as that!

Consciously practicing delayed gratification by purposely giving up privileges is the third limb on which the virtue of patience rests. If we are able to put off a favorite activity or eating a favorite food for a week or month just to train ourselves in delayed gratification, we will be rewarded with a more patient temperament and preserved lemons!

We love Moroccan Tagine Chicken and have been making it in a Dutch oven till we were blessed to go to Casablanca last month and buy one in the market there.

I realized though, that my last batch of preserved lemons was used up. So, rather than buying store bought preserved lemons, I decided to delay gratification by the 3 weeks it takes to preserve them!

Lemons preserved in its own juice and salt give Moroccan Tagine Chicken it’s uniquely piquant flavor and aroma.  It is important to use salt without any additives like iodine or anti-caking agents. I used Kosher salt. Preserved lemons are great to have in the refrigerator as they can be used in a variety of mediterranean dishes and also be whipped with yogurt and fresh herbs into a zesty home-made salad dressing.

This is a great summer project to do with children which could stir up a conversation on world food shortages which gave rise to preserving techniques and also the science behind it. (In case you need a refresher on it: https://www.thoughtco.com/why-does-salt-work-as-preservative-607428)

It also gives them a sense of accomplishment and usefulness. Diya, my daughter, loves lemons and is only too eager to help!

The size of the jar depends on how many lemons you want to preserve. Ideally the lemons should come up all the way to the top and be snug. I used a 16 oz (2 cup) clean and dry glass jar into which I could fit 8 whole lemons and the juice of one more.

Wash, dry and trim the edges off the lemons.

Make a slit in the lemons lengthwise keeping the base intact.

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Make another slit  lengthwise as though making quarters but keep the base intact. Start layering in the jar with salt. Then gently pull apart the lemon, stuff with salt and place into the jar giving it a squeeze so that the juice comes out.

Putting the lemons in with the cut side face down will help the juice flow out better.

Repeat with as many lemons stuffed with salt as you can push tightly into the jar up to half an inch from the top. Remember to give the lemons a squeeze as you put it into the jar so that the juice can rise up above the lemons.

Sprinkle more salt on top and cover with extra lemon juice (squeezed separately) if needed. Close the lid tightly and shake it well. Leave it at room temperature and shake it twice a day for three days.

Then refrigerate it for three weeks (inverting and shaking once a week) before using. It will keep for up to 6 months in the refrigerator. Hope you will join me again in 3 weeks to make Moroccan Tagine Chicken!

Preserved Lemons

Ingredients

8 lemons washed and dried

Juice of 1-2 lemons if needed

1/2 to 1 cup Kosher salt

Supplies

16  oz clean and dry jar with lid

3 weeks of patience!

Method

1. Prep the lemons by trimming the edges and making slits lengthwise dividing it into quarters, but keeping it intact at the base.

2. Put 2 Tbsp of salt at the bottom of the jar.

3. Stuff the center of the cut lemon with salt and put into the jar giving it a squeeze so that juice comes out into the jar. (Facing the cut-side downwards help the juices flow out better.)

4. Repeat with all the lemons up to half an inch from the top, making sure that the lemons are surrounded by its juice.

5. Put 2 more Tablespoons of salt at the top and add more juice if needed to cover the lemons.

6. Put the lid on tightly and give it a good shake. Leave it at room temperature and shake it twice a day for 3 days.

7. Then refrigerate for 3 weeks before use. Turn it upside down and give it a shake once a week for the 3 weeks.

8. It can be stored for 6 months in the refrigerator.