Jason made this confit of lemon using a recipe from Chef Gerald Hirigoyen's book, Pintxos. Since our travels last year to the Basque Country and our stay in San Sebastian, there has been a lot of interest in our house in Basque cooking and Jason is intrigued with the pintxos! Once he made the lemon we weren't exactly sure what to do with them. Tasting them on their own they seemed a little odd, perhaps too salty. But they were incredible combined with incredible tuna belly our Basque friends brought over, or served with the peppered salmon with creamy chickpea dressing.
-makes 1 quart jar
5 lemons quartered lengthwise
1 star anise pod
1/2 Tbsp coriander seed
1/2 cup kosher salt
1/4 cup sugar
-Put the quartered lemons in a quart jar.
-Add the star anise, coriander, salt and sugar
-bring water to a boil and add boiling water to jar, filling to the rim
-Let cool then cover tightly and turn jar a couple of times to combine the ingredients
-Store at room temperature, on your counter, turning the jar occasionally for 3 weeks
-Store in the fridge after opened for up to a month