Preserved Lemons

 Super easy and quick to make! 🍋🍋🍋Ready in 3 to 4 weeks

INGREDIENTS

Lemons (enough to fill your jar completely; check this by putting whole ones in the jar)

Salt (kosher is preferred, or pickling salt; but use what you have on hand)*

Aromatics: bay leaves, cinnamon stick, black peppercorns*

Water

Glass jar/s - sterilized

METHOD

1. Cut off the top and bottom parts off the lemons and make two incisions from the top, stopping before you cut all the way through and put aside until you have processed all your lemons.

2. Sprinkle a tablespoon of salt into each lemon and put it in the jar, pressing down firmly. [Halfway in the jar, add your aromatics such as bay leaves, a stick of cinnamon and a good pinch of black peppercorns]. 

3. Repeat this process for all your lemons until the jar is crammed full. Make sure they release juice.

4. Add water and fill up to the top, covering the lemons. 

5. Put the lid on and turn bottle upside down and shake gently. 

6. Store in a cool dark place and turn occasionally for 3 weeks. 

7. After 3 - 4 weeks, they are ready when the skins are soft.

8. After opening, store in the refrigerator for up to 6 months

NOTES

When using, rinse off the salt and discard the fleshy part. 

You only want to use the rinds - that is where the flavour lives! 

*Other aromatics to use:

Cloves and Allspice

Chilies, garlic, herbs like rosemary or thyme

*Pink Himalayan salt will tinge your brine and lemons pinkish over time, avoid if you are after the bright lemon colour. Avoid course flakes like Haldon, it won't dissolve well. Fine sea salt works fine. Avoid low-sodium salt = the lemons won't cure properly.

*Thin skinned smaller lemons work better.