I love preserved lemons. They are great in tagines, salads and a bunch of other things, but what I don’t love about them is the price. I will never understand why they are so expensive when they are the simplest things to make. So a few weeks ago, I decided to make my own. All you need to do is stuff a few lemons with sea salt, place in a sterilised jar for about a month and then voila! Preserved lemons. I’ll be posting a few recipes in the upcoming weeks demonstrating how I’ve chosen to use mine so keep an eye out!
125g fine sea salt
5 organic, thick-skinned lemons
Juice of 1 or 2 lemons
- Bring a large pot of water to the boil. Gently submerge a 1 litre glass jar in the water and boil for 3 minutes to sterilise. Remove from water and set aside to cool. Do NOT run under cold water or the glass will shatter.
- Wash the lemons well then cut into quarters leaving them attached at the bottom. Splay open the lemon and pack well with salt. Then carefully place the lemons into the clean jar, pressing down firmly to fit them in.
- Fill the jar to the top with the extra lemon juice and seal. Place into a cool, dark cupboard for 1 month before using.
- To use, discard the flesh from the lemons and slice the skin thinly.