Being the planner that she is, a week before Mother’s Day I received this recipe in the mail explaining our Mother’s Day intentions. She followed up a few days later with this Farmers Market photos highlighting our main ingredient: lemons. (My mom had a feeling there was a blog post in the works here…)
We decided to make 9 quarts to give to other mothers and friends. Keep that in mind with the images–yours will be 1/9th of everything. Needless to say, I got a nice brush up on my 9 times tables during this endeavor.
You will need:
-1 quart mason jar
-2/3 c. sugar
-7 Tbsp kosher salt
-1 tsp crushed coriander seeds (we used a rolling pin…not sure exactly how this should be done otherwise)
-1/4 tsp turmeric
-3 c. hot cooking liquid in a bowl
First, wash your lemons. Boil scrubbed lemons for 10-12 minutes (until softened). Transfer lemons into a bowl of ice water and save the cooking liquid from the lemon boil. Using a paring knife, score the lemons lengthwise 4 times while leaving the lemons intact.
Whisk together the dry ingredients so all combine. Remember we multiplied the recipe by NINE so our pictures are proportionately off. Halfway into my counting, my dad (a math teacher) shared that I could have measured the 7 Tbsp of salt into cups then dealt with cups instead of tens of tablespoons. I clearly should have asked him first, but we ended up with roughly the same amount (I hope!) Next, add this mixture to 3 cups of your cooking water, mix well to create brine.
Transfer lemons into your 1-quart mason jar. I wrote on all of the jars first to save a potential lemon juice mess. Add the brine mixture to your jar, cover and chill for at least 2 weeks while the mixture sets and preserves.
Add some pretty text (if you haven’t already) and baking twine then, voila! In just a couple of weeks you and the friends you share with can cook all of your Moroccan food dreams. Be ready for those posts soon :)