PRESERVED LEMONS

YOU WILL NEED:

Lemons

Plenty of coarse sea salt

1 medium size bowl

A jar, or several, depending on how many lemons you wish to preserve. I like to use 500ml – 1L size jars. The smaller size is great for gifts and larger size for self!

Note: I have learnt from experience that it is best to use the clip glass top style jar with a rubber or plastic seal. The salt quickly corrodes and rusts metal screw on style lids and as properly preserved lemons can last for a year or more when kept in the fridge you want your jar to cope with the task!

HOW TO DO IT:

1 Sterilize your jars for 15 minutes in a 140C oven.

2 Wash and dry your lemons and remove any stems.

3 With the stalk end of the lemon down and pointy end up, slice each lemon into quarters, about three quarters of the way through, leaving the lemon fully intact at the stalk end.

4 Working over the bowl, 1 lemon at a time, cram about 1 tablespoon of salt inside the cuts. Press each salted lemon down firmly as you place it into the jar, so a good quantity of salty juice is squeezed out around it. Repeat until the jar is almost full and hopefully the top lemons are covered in juice. If not, squeeze some extra lemon juice to cover before releasing any air bubbles, then seal.

5 Leave the jars at room temperature, away from direct sunlight for 3 - 4 weeks, upending them every few days to ensure even curing of the lemons. The lemons are ready when their peel is soft.

6 Storing your preserved lemons in the fridge once opened will ensure a jar of these culinary delights last a good year at least.