Preserved Lemons

Portions:1 450 g–1 litre jar
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Equipment

  • kitchen paper

Ingredients

  • 10 organic unwaxed lemons washed and dried
  • 10 tablespoons sea salt
  • juice of 3–4 lemons

Instructions

  • Slice the ends off each lemon and stand them on one end.
  • Using a small, sharp knife, carefully make 2 vertical cuts three-quarters of the way through each lemon, as if cutting into quarters, but keep the bases intact.
  • Stuff 1 tablespoon of the salt into each lemon, then pack into a large sterilized jar and seal tightly.
  • Store in a cool place for 3–4 days to soften the skins.
  • Press the lemons down into the jar until tightly packed, then cover with the lemon juice.
  • Seal the jar and store in a cool place for at least 1 month before using.
  • Use within for 3–4 months.
  • When ready to use, rinse off the salt and pat dry with kitchen paper.
  • Cut the lemon into quarters and, using a small, sharp knife, remove the flesh, seeds and pith.
  • Finely slice or chop the rind and use as required.

Notes / Tips / Wine Advice:

 

For pickled lemons,

pack 8–10 small unwaxed lemons into a sterilized jar. Place 600 ml white wine vinegar, 2–3 tablespoons granulated sugar, 1 tablespoon coriander seeds, 2 dried sage sprigs and 2–3 dried red chillies in a small, heavy-based saucepan and bring to the boil, stirring continuously, until the sugar has dissolved, then reduce the heat and simmer for 5 minutes. Pour over the lemons, seal with a vinegar-proof lid and leave to cool. Store in the refrigerator for 2 weeks before using. (The pickled lemons can be stored in the refrigerator for 4–6 weeks.)
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Course Basic recipe / Fruit
Cuisine Arabic / Moroccan