Preserved Lemons
Equipment
Ingrediënten
- 10 organic unwaxed lemons washed and dried
- 10 tablespoons sea salt
- juice of 3–4 lemons
Instructies
- 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.)--------------------------------------------------------------------------------------------------
