Easy Preserved Lemons - Lacto-Fermented Lemons

Easy Preserved Lemons - Lacto-Fermented Lemons - Preserved Citrus

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Күн бұрын

Learn How to Make Easy Preserved Lemons that are Lacto-Fermented. You can apply this technique to limes and mandarin oranges too. Also, learn how to use this Preserved Citrus in almost any recipe from savory to sweet dishes that calls for a citrus flavor.
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Preserved lemons are also called cured lemons or cured citrus, but whatever you call them, they're full of citrusy flavor and develop a soft texture. You only need two ingredients to start, but you can add additional herbs and spices to make these fancy!
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shows How to Make Easy Preserved Lemons.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, KZfaq Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

Пікірлер: 681

@MarysNest 4 жыл бұрын

Hi All, Today I am sharing How to Make Preserved Citrus. It's so easy to make and can be used in so many recipes. For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary

@lindaandroy2221 4 жыл бұрын

I have a tree loaded with kumquats, how would you ferment them, and Hello from South Texas

@MarysNest 4 жыл бұрын

Hi Linda...and Fellow Texan! Thanks for visiting. You would preserve kumquats in the same way as the other citrus in this video. I also have a playlist on how to ferment veggies. You might enjoy that too: kzfaq.info/sun/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr And if you enjoy making various things homemade, you might enjoy my playlist all about stocking the Traditional Foods pantry: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@laurachastain7116 4 жыл бұрын

HI Mary, do you have to STERILIZE the jars 1st or can you just use clean ones?

@michaelobrien4644 4 жыл бұрын

@@laurachastain7116 Hi if you have washed your jars what you can do is simply if you live in the states put them in the oven at 240 F while you are cleaning your lemons also if you live in a country that is metric set your oven to 110 C both temps are the boiling point of water leave them in the oven for 15 minutes and they are sterilized as for the lids put them in a pot and bring to the boil and then when you want to use them just take them out of the boiling water so i hope this helps cheers

@laurachastain7116 4 жыл бұрын

@@michaelobrien4644 Thank you! Do you can fruits and vegetables and do this process?

@mustwereallydothis 4 жыл бұрын

I already knew how to do this but I've had a rough day and needed to lay down and listen to her soothing sweet momma voice for a few minutes. Feeling much better now, thanks.

@MarysNest 4 жыл бұрын

Hi Tara, I am so sorry to hear that you had a rough day - but it warms my heart to know that I was able to offer you some comfort in some small way. So glad you are feeling better now. Love, Mary

@jackierobinson7991 4 жыл бұрын

I agree she has such a soothing voice

@shawnabelle2824 4 жыл бұрын

I know right so smoothing and a smile

@janetshaffer423 2 жыл бұрын

I agree...she soothes me as well. Hope you are feeling better these days, Tara Wright.

@MyPammer 2 жыл бұрын

I agree! I love to watch her videos too learn and to soothe my stress.

@outingsforoldladieswhoaren7664 3 жыл бұрын

I just wanted to remind u that the jar should be shaken each day and flipped over for the first week. This ensures that all the lemons are well preserved and processed. It might also be worth mentioning that the shelf life is easily a year, the rind becomes softer to the point of gelatinous after several months. All the bitterness is gone after 6 weeks and you get a burst of delightful citrus.

@j3ffn4v4rr0 2 жыл бұрын

I've had some on the counter for about 7 months, and they are still amazing...but my opinion is, they are now getting a little too gelatinous. The sweet spot of firmness of the peel was probably after 4 or 5 months...but that's just me. They are still wonderful tasting and useful, and my big jar will probably last a year, and I'm sure they'll still be nice.

@orionlottering7349 Жыл бұрын

@@j3ffn4v4rr0 Ditto for me and in the end, the salt, lemon juice and rind made for a totally new wonderful ingredient in my arsenal. I use it everywhere. This lemons actually convert to pectin, juice and zest. Next I'll yry to add less salt and use it as m savory filling as is. Lemons are so abundant and refreshing.

@j3ffn4v4rr0 Жыл бұрын

@@orionlottering7349 Yes, the pectin is really obvious now! It's been a little over a year now, that my big jar of lemons has been on the counter, and they have not kept getting softer as quickly as I feared. Still, it's hard to get one out of the jar without breaking it...which is fine, it will get chopped up anyway. And there are little pockets of clear yellow goo in the liquid, which appears to be pure lemon pectin. When I made the batch, I put a couple cm layer of olive oil on top, which I think someone else here in the comments suggested...it really works great to protect the ferment, I highly recommend the oil layer to everyone! At the same time last summer, I made a batch of limes the exact same way....they are also good, but I've found the lemons are way more versatile. Finely diced in salads, on fish, or in a light pasta dish are my favorite ways to use it.

@insoromanoworries7923 Жыл бұрын

Thank you

@justthinking526 3 жыл бұрын

Darling Mary, you are God's kitchen gift to those of us whose moms took a different path, and passed down other lessons. Thank you. Your gentle calmness is a major ingredient that keeps me coming back

@datdat5901 4 жыл бұрын

Put one in a big jar, add warm water and sip throughout the day...helps with throat irriatation, cough, and cold. No need to rinse the salf off, it is a disinfective for the throat.

@MarysNest 4 жыл бұрын

Thanks for visiting! Have you seen my playlist all about making different fermented vegetables? You can look through it here: kzfaq.info/sun/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: kzfaq.info/sun/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos. Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzfaq.info/sun/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzfaq.info/get/bejne/p9B_fctpqMjDXZ8.html Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@suzannenichols6900 4 жыл бұрын

Thanks!

@Know-ns6vl 10 ай бұрын

Brilliant!!!!!

@itsgettingold 11 ай бұрын

Three years after this video was released I'm binge watching Mary. It's a very pleasant afternoon! Love you Mary.

@MarysNest 11 ай бұрын

Wow!! Thank you!! So glad you’re here!! Love, Mary❤️🤗❤️

@j3ffn4v4rr0 2 жыл бұрын

I've tried this method, and it's really outstanding. I like to pour 1/4 inch of olive oil on the top, to maintain an airtight layer in case any fruit pops up out of the liquid...I believe that's a traditional Mediterranean step. The peel chopped into fine strips or cubes are great with fish, and really amazing in salads!

@jimmylittle9393 2 жыл бұрын

Oooh interesting, I've always used a weight to hold stuff down, never occurred to me to use oil.

@jascintarebello3234 Жыл бұрын

I add a little chillie powder to the salt that is being used to stuff the lemons.

@Noname-cn4ly 2 жыл бұрын

They make these little individual cups with jello and fruit for kids…. I beg my neighbor for them 😂 ….. They fit perfectly inside a wide mouth jar to keep the food submerged under the liquid….. and they’re free. I use it for all my fermented foods

@patriciaatkinson5487 3 жыл бұрын

Just opened my first jar of preserved lemons that I’d made last month following your recipe-fantastic! I rinsed and sliced half a lemon and added to white rice while it was boiling. It was delicious with extra virgin olive oil drizzled on top. Very Mediterranean 👍. Thankyou so much and greetings from Bonnie Scotland!

@luciaperdue5687 3 жыл бұрын

Patricia Atkinson I also preserve lemons and oranges (sliced) in honey, great for winter colds just make like tea or add whiskey as in hot toddy. Some in sugar for refreshing minerals just add soda water, tap water,.

@CookieCreamOreo 5 ай бұрын

⁠@@luciaperdue5687 that’s such a great idea. How much sugar or honey do you use to preserve oranges and lemons? Thank you so much for the great suggestion!

@raydoyle4135 4 жыл бұрын

Sher what else would a guy be doing at 3.30 in the morning but watching another Mary's Nest video.... 😁 Can't sleep, you're a tonic Mary... X 😘

@MarysNest 4 жыл бұрын

Hey Ray! LOL!! But so sorry to hear that you couldn't sleep! Hope you can get some rest today! God Bless and Merry Christmas! Mary

@jeanineskitchen2607 4 жыл бұрын

Also i let them sit on the counter for 3 days then put them into the fridge,they last for months. I learned this method from chef John from all recipes. He also uses equal parts salt and sugar

@katiewray2525 2 жыл бұрын

Another fun one to ferment is watermelon rinds! (the white part) It comes out tasting like a soft cucumber pickle!

@Know-ns6vl 10 ай бұрын

Interesting! I think I'll try that

@foxymineralmakep 4 жыл бұрын

my goodness, you are probably the sweetest person in the world!

@MarysNest 4 жыл бұрын

Hi Kim, Thank you SO much for the kind words!! Love, Mary❤️😘❤️

@foxymineralmakep 4 жыл бұрын

@@MarysNest thank YOU for the lovely video and I am excited to try this with some lemons and citrus! so excited. hehehe.

@4acrehobbytfarm 4 жыл бұрын

Love these ideas Mary! Lived in Hawaii for a while and some locals fill a jar with salt and lemons and puts it on the roof for a while until it turns brown and soft, about a couple months or less. Eaten on rice etc. so addicting just to eat like a treat instead of candy, but doing limes and mandarins sounds great and also I haven't thought of putting spices in the lemon jars. Love it. just found your channel!!

@cocodior3382 4 жыл бұрын

Preserve them, then slice them, dice them, and dehydrate them! I made some last year and I dehydrated some of them! They are the best thing that I have ever come across in my kitchen! You can do whatever you want with them🍋🍋🍋🍋🍋 I wish I could Send you a picture

@MarysNest 4 жыл бұрын

Hi Coco, Thank you so much for visiting and for sharing this wonderful information!! If you are on Facebook, come join our group Mary's Nest Modern Pioneers. You can post pictures there! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@mimibuckles9989 3 жыл бұрын

Thank you for this thorough and detailed information! I made preserved lemons before, but since I had never eaten them I wasn’t quite sure how to rinse them properly nor what to do with them and they sat in my refrigerator for a very long time. I didn’t even realize that once you rinse them they don’t taste salty anymore! I thought they were supposed to be salty. Now I see how you can use the mandarins in baked goods! I i’m thinking of trying that method with some of the citrus from our trees that is going bad in the refrigerator. They aren’t so tasty for eating out of hand but perhaps preserved in this way they will have a new life. I am so appreciative. And you have such a lovely spirit and way of speaking. Your kitchen is Adorable too. So cozy and you can tell someone who loves to cook works there!

@M1ST3RHYDE 3 жыл бұрын

I started my first Preserved limes tonight. My bearss tree drops about 1 gal worth of limes to juice every 4 days and I have always been upset that I toss away a sink full of peels every week when in season ( besides zesting till my fingers are numb). I'm so glad I came across these videos about this and especially yours. My mother, GF and all my cooking friends will love this, Thanks for sharing.

@kimh382 3 жыл бұрын

I just find you to be the most pleasant person on KZfaq. Your videos and recipes are absolutely superb. If I could meet you I would give you the biggest hug. I love making these ancestral foods for my family and you inspire me to keep up with it every day

@Bndsmom5-2 2 жыл бұрын

I just made my first recipe after my lemons were 30 days fermented. I found a recipe for marinated chickpeas on Pinterest and I subbed in some of the brine, peel and pulp for fresh lemons called for in the original recipe. I also added fresh lemon juice, olive oil and fresh parsley and basil. My teenage son loves it! And it hasn’t finished marinating yet! Thanks Mary! I love your channel and bit by bit am converting my kitchen to traditional foods.

@MissDarleneRae 4 жыл бұрын

The pulp from the mandarins would be great to add to homemade cranberry sauce..

@MarysNest 4 жыл бұрын

Thanks for visiting! And that is a great idea!T If you enjoy making homemade pantry type items, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, and more! BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzfaq.info/sun/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Happy New Year!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@Jane_Ricciardi 3 жыл бұрын

GENIUS!!!

@Redtady 3 жыл бұрын

When I was a kid in the 80's my friends and I used to cut lemons in half and pour salt in them. We'd squish them until they became really juicy with the salt all mixed in and eat the pulp just like that. They were delicious.

@Mary95191 2 жыл бұрын

My friends and I did that too, all the time, but it did mess up my top front teeth by the time I was about 30. I had to get them capped. Maybe my braces held in the acidity of the lemons.

@TheKentuckylady717 Жыл бұрын

my kids would do that too when they were younger....lol

@lam7750 2 жыл бұрын

Thank you Mary❣️ I’m definitely going to try this👌my sweetest childhood memories are revived listening to your traditional cooking recipes and preserving tips. My mom used to always do these things back in India…. She’s no more but now I’m going back to them thanks to you! God bless you.❣️

@ffeff8353 4 жыл бұрын

I have a beautiful lemon tree in my garden, and because it's autumn here now, I have a bumper crop of very aromatic, organic (naturally!), tasty lemons -- dozens of them! So this is a fantastically useful idea, because even though I've shared with my neighbors and friends, I can't cook and bake quite THAT much and was wondering what to do with all of them. Now I know! Thank you for this!

@mjrussell414 3 жыл бұрын

ffeff Lucky you! You can freeze them too.

@rnupnorthbrrrsm6123 2 жыл бұрын

I’m so jealous !!!! I love lemons but living in zone 3 very few fruit trees grow here and citrus is completely out of the question ;( But I do have a forest of wild blueberries right behind my house 😍

@abrahamnorthhampton3327 2 жыл бұрын

This absolutely made my week. Can't wait to incorporate some of these peels in Christmas stollen this year!

@zanecote 3 ай бұрын

I love you Channel! I found out about you from “think media” I started my own cooking channel. I’m a Chef, and I felt like people are intimidated by cooking, and everyone should know how to cook (at least the basics). Cooking has brought so many blessings and joy to my own life. Again I absolutely love your content! You have incredible Energy 😄

@idiBibi 3 жыл бұрын

I’m watching this video again, and I’ve just now noticed your beautiful lemon apron! Cute!

@cherylbishop7657 3 жыл бұрын

I also put the end's an the ugly ( skins only,,,no pith.) In a hot canning jar and fill with boiling water cap with water tight lid ..let sit for at least 2 weeks. The longer it sits the stronger cleaner you'll have . I opened one a year old, it smells like orange and cleaned very well. I used 1 cup peel in 1/2 gal. Canning jar. GOD BLESS

@Monkchip 2 жыл бұрын

With this preservation method, I should never run out of citrus!

@michaeldonald8099 Жыл бұрын

Mary, FYI: the anti-caking agent to which you refer is powered Cellulose on labels. PL is sawdust.

@maryannlindberg8994 Жыл бұрын

How about into a green smoothie. Salad dressing. Yes. Baking and rice. Thank You Mary!

@carina_loves_cats 4 жыл бұрын

I always have a jar of homemade preserved lemons in my pantry. The aroma is really special! Greetings from Germany!

@MarysNest 4 жыл бұрын

Hi Carina! Thank you for visiting!! If you enjoy making homemade pantry type items, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, and more! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: kzfaq.info/sun/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos. And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: kzfaq.info/sun/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating! And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzfaq.info/sun/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzfaq.info/sun/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzfaq.info/get/bejne/p9B_fctpqMjDXZ8.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@farangthink8001 3 жыл бұрын

I love all of your videos I have seen so far. I’m not native English speaker but able to understand almost everything you’ve been teaching. Next I’d like to learn how to make butter beer if you have any recipes. 😊

@cecilegenier1123 2 жыл бұрын

Vary beautiful

@jennifer7648 2 жыл бұрын

This is great! I was diagnosed with Rheumatoid arthritis back in September and really need some fermented foods. My mom sent me your video 😊 I also get aggravated that my citrus fruit doesn't last very long. Can't wait to do this!

@lrobinson1792 2 жыл бұрын

You have calming personality and made me smile. Thanks 😋😊⚓🇺🇸

@estriestrazi 4 жыл бұрын

Preserved lemons was my first foray into fermentation. A couple of tips I have are 1) Flip the jar every week, this redistributes the salt. 2)Don’t just rinse unless you want whatever you’re using to have a heavily salted flavor. You should soak them in cool water for about 20 mins changing the water at 10 mins. 3)You can omit additional salt from many recipes. (edited because of autocollerectal. Haha)

@MarysNest 4 жыл бұрын

Hi Estri, Thanks so much for visiting and the great tips! Yes, when I rinse them nose down, I let all the water run through the slits as well. But I am intrigued by your soaking method. I will try that! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@estriestrazi 4 жыл бұрын

Mary's Nest I enjoy your videos. Your cheery demeanor and pleasant tone are delightful. Also, I like the way you speak slowly during instruction without sounding condescending.

@MarysNest 4 жыл бұрын

@@estriestrazi Hi Estri, Thank you SO much for the kind words of support! Your comments are a delight to read! Love, Mary

@kateb6893 2 жыл бұрын

Autocollerectal haha classic

@lovenature8989 Жыл бұрын

Thank you for this thorough and detailed information.

@ashleykaranja9311 4 жыл бұрын

I've always thought the idea of preserved lemons to be strange - salty lemons doesnt sound appealling to me, but the way you described them makes them sound amazing! 😍 i think this will be my next fermenting project. Also, I love your on-theme apron 😊

@MarysNest 4 жыл бұрын

Hi Ashley, Thanks so much for visiting and glad to hear that you like this idea!! They are really wonderful!! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@daleval2182 4 жыл бұрын

Salty lemons, and a popular white cactus liquor, yee haw

@jacquelinestirn7252 Жыл бұрын

Greetings from Neuerburg Germany! I hope you are very well. Today I my first opportunity to try my fermented lemons that I made with your recipe. Amazing! I will be making these from here on out. Now I am excited to try the oranges that I fermented. Thank you very much! Liebe Gruß aus Der Eifel Jacqueline 😊❤️

@ilovstodance 4 жыл бұрын

THANK YOU SO HAPPY I FOUND YOU been learning all lot lol at my age 75 years young lol

@MarysNest 4 жыл бұрын

Thank you SO much for visiting and I am so happy to hear that you are enjoying my videos!! If you enjoy making other homemade items for the pantry, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc I show how to make Apple Cider Vinegar, Flavored Extracts, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@azrausa 3 жыл бұрын

Hi Mary love your videos I have a question what is the shelf life for lemon, lime, and orange preserve? Thank you

@gathercreatelivewithleslie8340 3 жыл бұрын

Wow, I loved this video, I have never tried this and will now. I do some ferments, but this is new to me. Off to buy some citrus now, lol. I have Swedish yogurts going and kefir etc. So excited to try these in dishes. I just found you a couple days ago and am starting to go through your videos. FYI to YT users, if you like the video's the algorithm will bring up more channels like this you'd be interested in, that's why liking a video is so important.

@seasonaljoy 2 жыл бұрын

Mary, you are so sweet and a joy to watch! This site is a lovely, joyful safe space! :)

@lylymongeon 4 жыл бұрын

I use this same method but I slice the fruit completely in quarters. Makes it easier to pack the jar. When I know it will be for gift giving, I make slices that I place against the walls of the jar and put the quarters in the center (sprinkling salt at every layer). It makes for a very pretty jar where the slices look like sunshine in a jar. The pulp is wonderful blitzed and use in vinaigrettes or meat marinades. If I am just using the rind, I leave the pulp in the jar with the rest of brine and quarters until I need it. Keeps well/long that way. Great video.

@MarysNest 4 жыл бұрын

Hi Lyly, Thank you so much for visiting and sharing such wonderful ideas!! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary

@laurachastain7116 4 жыл бұрын

Do you have to STERILIZE the jars before doing this process?

@lylymongeon 4 жыл бұрын

@@laurachastain7116 It's like any canning or fermentation process, you have a much higher chance at success than if you don't sterilize them. Some do, and some don't. But if I'm investing time and money in such a project, I take all the steps to ensure success.

@laurachastain7116 4 жыл бұрын

@@lylymongeon what's your process for sterilizing just a couple of jars?

@moi396 4 жыл бұрын

I washed jars but didn't sterilize

@nanjunkster 2 жыл бұрын

When I lactoferment, I use a glass flower arranging frog to hold the fruits or vegetables under the brine. Be careful if you are fermenting green beans they sometimes find their way up through the holes in the frog! I've never tried mandarins. I can't wait! I love chopped fermented lemon peel in tuna salad!

@wildflowers8966 Жыл бұрын

That is a great idea! I have an old glass flower frog I have been holding onto but never using- this might be a good way to use it!

@marylee5098 Жыл бұрын

Thanks Mary I am going to do this. Have a Blessed day

@marygras1511 Жыл бұрын

Just like comment below …. Thank you so much Mary ….. and yum I can smell them from here … love from Mary, Blue Mountains, OZ xx

@MB-AFC 4 жыл бұрын

I finely chopped the lemon skin and added to my homemade lemon curd - delicious.

@m.stokes8058 2 жыл бұрын

Would love e to see a selection of the beautiful aprons you wear. Also a little review of some of your everyday outfits. Welcome to Texas and you are in one of the very best parts!

@abetterme1238 3 жыл бұрын

love your apron

@ericbullock6553 Жыл бұрын

What a lovely lady🙏🏽❤️🇬🇧

@jimmylittle9393 2 жыл бұрын

Tagine haha but yes, we love a bit of preserved lemon. Delicious.

@DebbyDonnelly 4 жыл бұрын

This is fantastic - I never have citrus in the house for cooking when I want it. This will be excellent for having some on hand. Thanks for sharing!

@Elisheba79 3 жыл бұрын

Wow! I can not wait to get started on these Citrus Preserves. They look beautiful! 🥰

@bennybodash855 6 ай бұрын

You were sent by the Lord to teach us Mary! Thank you so much for the insightful wisdom in this video. God bless you!

@unforkyours3lf730 2 жыл бұрын

God bless you Mary ❤

@MarysNest 2 жыл бұрын

Thank you so much. God bless you too!

@countrygalinthecity 2 жыл бұрын

I just HAVE to do this!!!!

@eprzepiora Жыл бұрын

This is so lovely. I will follow your receipt closely. Mandarins will accompany my duck. Wow what a good idea! Thanks

@jporras1439 4 жыл бұрын

Thank you Mary. My 'I'm not a cook' brain is spinning with ideas.

@MarysNest 4 жыл бұрын

Hi Jana, Thanks so much for visiting! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary

@LittleCountryCabin 4 жыл бұрын

Love this! The tip about saving the ends for bone broth was so smart! No waste and makes a healthier broth. And adding some lemon brine to rice has to be delish🤗. Another great video sweet friend🤗. God’s blessings to you!❤️❤️❤️

@MarysNest 4 жыл бұрын

Hi Jackie, So glad you liked this! You know me - waste not want not! I hate to throw out anything. I know you are the same way!! Love, Mary

@LittleCountryCabin 4 жыл бұрын

Mary's Nest yes mam!😍

@MarysNest 4 жыл бұрын

@@LittleCountryCabin - This is what I love about you and your channel! Homemade AND saving money! Love, Mary

@joharris7795 Жыл бұрын

Another brilliant tutorial. Thank you so much for sharing. Often i am cooking and say "if only i had a lemon" this will be so good for so many recipes. Cant wait to make the oranges and cinnamon to put with cranberries for Xmas cooking!

@Sbannmarie 2 жыл бұрын

Glad your video came up Mary in my search. Love preserved lemons.

@CSWRB 4 жыл бұрын

Thanks for being so clear and explaining things in such depth!

@isabelchilian2930 Жыл бұрын

Thank you so much Mary for this wonderful citric fermented recipe!!! I love citric but did not how to preserve them. May God bless you and your family.🙏

@GoodThingsEtc 2 жыл бұрын

You rock Sweet Mary!!! lol

@Nulife23 3 жыл бұрын

I can't hardly wait to try these!

@pattyjudge3867 4 ай бұрын

Awesome!!!!!

@Sundrop2204 Жыл бұрын

Mary, thanks for the really detailed informative video- trying to ferment some extra large lemons my friend just gave me so this came in handy. 😍 Btw, I saw you eat the lemon rind post-ferment, so I’m guessing it is great to just eat them as they are after fermenting right?

@kathyworkman1678 Жыл бұрын

Thank you very much Mary. You are a delightful teacher.

@sandrastreifel6452 3 жыл бұрын

Now the mandarins are coming into season, I must try this!

@claudiap7268 2 жыл бұрын

I love watching your videos! Greetings from Canada ❤️

@ItCantRainForever2 2 жыл бұрын

Thank you Mary. I appreciate your thorough videos. You're a great teacher. God bless you.

@joypolk3093 Жыл бұрын

Thanks for this video! 🤗💖

@eekvos 3 жыл бұрын

Wow, glad I discovered this. Thank you!!

@hazelwitch8712 Жыл бұрын

Mary ty so much will be trying this out

@countrygalinthecity 2 жыл бұрын

Beautiful!

@Jiya_Wasi 3 жыл бұрын

Great tips thanks for sharing. ❤

@ShortbusMooner Жыл бұрын

Thank you!! 🙏🏻💪🙏🏻

@happylovejojo1763 3 жыл бұрын

I love this video and I'm going to do this!

@virginiahoffman2547 6 ай бұрын

Love this channel

@Dixie_Belle 4 жыл бұрын

I absolutely LOVE your apron!

@milissamackenzie4975 2 жыл бұрын

Thank you so much I'm gonna do this. Amazing!

@holdensworld5588 3 ай бұрын

Mary, I truly enjoyed watching your video! Just found you today, but am subscribing because I love listening to you! Your voice is lovely, musical, calming and soothing, lol. Thanks for sharing your wonderful Knowledge with us.

@emmasadventures5366 Жыл бұрын

Thanks for this detailed video, really helpful 👍

@ToriLynnH 2 жыл бұрын

I would love to come over and spend some time with you to fine tune my kitchen skills

@eslacka1558 4 жыл бұрын

I am enjoying your videos. Thank you.

@valemerine3676 Жыл бұрын

lovely

@opal777 4 жыл бұрын

I really learned from this video why there is salt in lemonade. I was having high BP spikes about 6 months ago, during the end of summer. We were traveling at the time. When we would go out to eat, I would order lemonade to go with my meal. When I ended up in the emergency room, they asked about my diet and I told them what I had been eating and it was all within the guidelines except for the lemonade. I was confused about that. I was told that there was a lot of salt in lemonade. I had never heard of that before. It was true, but I didn’t know why there was salt in the lemonade. Now I know. So thank you for this new insight.

@maryglover8283 8 ай бұрын

So interesting! Thank you.🍋🍊

@evalynchuran8684 Жыл бұрын

Took me 5 minutes to make 3 jars. This is great,

@donnagrifford7142 2 жыл бұрын

Luv the Knowledge! 🍋 🍊 Thanks 4 sharing! 🥰😘

@lynneceegee8726 3 жыл бұрын

Made preserved lemons today, Mary! Great video as always.

@lindaatkins3481 2 жыл бұрын

I love all your videos

@yumbeet 4 жыл бұрын

I love your channel. I'm happy I found it! You're so articulate, and helped turn a regular kinda night into a lot of fun for me, thinking of all the things I can ferment/extract/make from scratch! Thank you!

@carolynlane3439 2 жыл бұрын

Thank you, Mary! I am going to give this a try!!!

@shikhab2250 3 жыл бұрын

Your kitchen looks really warm and cozy 🙂

@louannnance637 4 жыл бұрын

Thank you, great ideas

@MarysNest 4 жыл бұрын

Hi Lou Ann, Thanks for visiting. Glad you liked these ideas! If you enjoy making homemade pantry type items, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, and more! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.