Preserved Lemons

I love middle-eastern food, it is fast becoming my go-to cuisine when I’m not sure what to cook. It’s the intense bursts of flavour coming from unfamiliar ingredients that keeps on drawing me back: the dark smokiness of dried limes; the sharp intensity of barberries; the intoxicating aromas of dukkah and za’atar, and the sunshine brightness of preserved lemons.

I had been buying preserved lemons for years, until I discovered just how easy it was to do at home. Is there any point to making your own rather than just buying them in? Not really, except for the satisfaction of having yet another thing in the pantry that you have made yourself. It’s a good feeling.

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RECIPE 

Lots of ripe unwaxed lemons

120g fine sea salt per 1kg of lemons


METHOD

First, sterilise your chosen jar and its lid: heat the oven to 140C/ gas 1 and wash your jar and lid in hot soapy water, rinse and let them dry out in the warmed oven. When you take them out to use them, keep your grubby fingers away from the insides of the lid and jar or you will undo your good work.

Wash the lemons well, trim off the pointed end and cut through the lemons so you have four segments, still attached together at the stem end. Sprinkle the salt into each lemon, then push the lemons down into the jar, as hard as you can so they are under pressure. When you cannot fit any more lemons into the jar, fill the spaces with more freshly squeezed lemon juice so the lemons are completely covered. The quantity of salt that you will need is determined by the total weight of the lemons that you used, including those that you only used the juice from.

Seal the jar and leave in a cool dark place for a month, at which point the lemons will be ready to use. You can use the flesh, though it is the peel that is used more often – chopped finely and sprinkled into salads, stews, soups, tagines… anywhere a burst of citrus is required. You can also use the briny juice as a seasoning.

Be sure to keep the preserved lemons in the jar covered in juice at all times, adding more freshly squeezed lemon juice if necessary, and these will last for as long as you need them.

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