Preserved Lemons
The little known secret of preserved lemons is that they are very quick, easy and cheap to make. When cooking with preserved lemons they add a wonderful lemony tang and saltiness to many Mediterranean or middle eastern dishes. They are perfect to use in place of fresh lemon, lemon zest or salt to add a more complex flavour to seafood, stews, braises, soups or pasta.
Ingredients
- 2-3 Lemons
- 4-5 tbsp of sea salt
- 1 200ml glass jar
- 5 pepper corns
- 1 bay leaf
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Method
- Clean glass jar using warm soapy water, then sanitise with boiling water.
- Scrub and clean lemons under running water.
- Slice bottoms off two of lemons.
- Slice lemons into quarters and then eighths.
- Place 2 tablespoons of salt in bottom of jar.
- Place enough lemons in jar to cover the bottom.
- Add another tablespoon of sea salt and 2 of the peppercorns.
- Repeat until the jar is full, forcing down and compacting the lemons as you go.
- Slide bay leaf down the side of the jar.
- Juice the remaining lemon(s) and top up lemon juice in jar ensuring all lemons are covered.
- Close lid and store for three weeks before using.
- Before using, rinse lemon segment in cold water to remove excess salt.
