People of the world, I am still alive! Let’s make preserved esrogim!
So, what’s a preserved esrog? Well, it’s like a preserved lemon, only with another citrus, namely – an esrog, aka – a citron. What’s preserved lemon you ask?? Well, the general gist of a preserved lemon is: you take a bunch of lemons, cut them up (whether in pieces, or only partially seems to be up for debate), bury it in salt, watch as the lemon juices and salt form a sort of brine, and voila, you have “preserved lemons,” this tart (possibly sweet, if sugar is added also), salty, briny thingy, that can be used in many sort of savory applications. And me thinks – hey why not preserve some esrog, so that’s what I did….The end…Good night everyone!
Ha! Sorry to say, but 2015 is not the year I work on my verbal diarrhea…moving-right-along.
First off, you might be asking yourself, nossi does realize that sukkos was like 5 months ago right? Surely even he realizes that even if I did decide to save my esrog, that by this time it would be, how you say, unusable?
Well Mr Italics-pants, I do know all that, but you see I suffer from this thing called procrastination. It’s crippling; plus work, and stuff, so like whatever man. Just bookmark this post, and let’s get back to it sukkos time, ok?? Geez, do I have to do everything around here?? I would even say that I’ll remind you come next sukkos, so you save your esrog…but you and I know both know by now, that’s not gonna happen, because, well, see above…
Ok, so moving along, here’s an amazing fun fact for you brave souls still reading – the esrog/citron is one of the 3 original citrus fruits (the other 2 being mandarins, and the pomello…all other citrus fruits are some sort of hybridized/cultivated mutant).
So preserved esrog (or lemons, if you for some odd reason don’t have esrogim sitting around) as I said earlier is this sort of condiment/spice that is used to add a tart, saline, citrusy flavor to a dish, most notably it goes well with chicken.
As I mentioned above, the traditional way to preserve lemons is to bury cut up lemons in salt, which draws the moisture out of the lemon, and then salt and moisture mix, forming this brine solution.
Now this process is similar to any preservation technique, be it pickles (such as spicy pickled okra), or corned beef, the idea behind it all is to kill off bad bacteria, so good bacteria can take over and do it’s thing (enhance flavor/texture/shelf life…). We talked about the difference between “fermenting” and “pickling” back in the post on okra, so if you want we’ll all wait for you to catch up…go on…
The traditional approach to preserving lemons is more of a fermentation process, where just salt is added, which takes longer, and relies a little more on proper proportions (ratio of salt:water), but will have a more fermented taste (this process is sometimes referred to as “lacto-fermented”), but I decided to try and do a quick “refrigerator pickle” for the esrogim to preserve them. This process (which again is in the okra post) basically relies on vinegar to do the majority of the leg work in reducing bad bacteria, and kinda allows the good bacteria to flourish.
I cut up the esrogim, and discarded the interior (the pulp), and was left with the peel and rind. Now in most citrus fruits, the rind is too bitter, and we generally don’t want it, but in esrogim, it’s really the only useful part, but obviously can’t be eaten raw.
To add flavor I decided to take my dried up hadassim leaves (myrtle branch, also used on sukkos), along with salt and suger (about 1 tablespoon each), and added hot water to dissolve salt/suger, and to re-hydrate the hadassim. Then I added the vinegar, and submerged it all, and placed it in the fridge. The final proportion of vinegar:water should be about 50:50 or even 60:40.
Now I’ve never actually tried this with lemons, and never really made preserved lemons, I don’t see why wouldn’t work…but I ain’t no rocket surgeon, so let me know how it goes!
So now that you read all through that, you probably want to know what I did with it, right?
I decided since preserved lemon apparently goes well with chicken, me thinks why not try this with chicken, I’m sort of a genius like that. Anyway, I threw some of the preserved esrog, along with shallots, onions, garlic, and home made chili paste (ie – s’chug), which shocker of all shockers, I made way back in the summer (with a litany of beautiful hot peppers from this CSA I was a part of) that I never posted…it’s kinda my MO, so deal with it!
I blended it all together
and slathered it all over a chicken that I had spatch-cocked (best food word ever…it basically means to butterfly a chicken, by removing the backbone, and opening it up like a book..).
Then I roasted the whole shebangbang, and to prevent the breast from overcooking, which it is wont to do, I covered the breast part with silver foil for the first hour or so
then I uncovered the breast, and cranked the oven up to about 450-500 for another 25-30 minutes to crisp the skin
That’s it boychick’ll…see you in 2016!
4 thoughts on “Preserved Esrog”
you missed tu bishvat by just a bit
that was minhag in alte chaim to eat the preserved esrog on tu bishvat
Thanks..i actually meant to post way before , but that didn’t work out so well
if I remember, we had that scrumptious chicken, and by the way, still savoring that amazing meal we had Friday nite. doesn’t compare to the best restaurant!
Why thank you dear mother