I love preserved lemons. They are great in tagines, salads and loads of other dishes. This must be one of the simplest things to make. All you need to do is stuff a few lemons with sea salt and lemon juice, place in a sterilised jar for about a month and then you have your very own preserved lemons.
Ok, so you have your jar or jars of preserved lemons, then what? Preserved lemons do really put a zing to your dishes, they are great tossed in salads, whisked through a salad dressing, folded through cakes, spicing up a salsa or dip, put through your pasta or one of the most well known dishes, tagines and other stews.
When preparing the preserved lemons give them a rinse, and remove the flesh and pith, you only use the skin of the preserved lemon. Enjoy!
6 lemons, (soaked in room temperature water for 2-3 days, changing water each day, see tip)
2/3 cup coarse kitchen salt
1 bay leaf
1 cinnamon stick
1/2 teaspoon coriander seeds
1/4 teaspoon black peppercorns
lemon juice, extra
Place 2 tablespoons of salt into a large sterilised jar.
Cut lemons into quarters and place into a large bowl. Add the remaining salt and combine well.
Pack the lemons into the jar and add the spices between layers. Press down on the lemons to release any juices. The lemons should be fully covered with juice, if not add extra lemon juice.
Seal jar and allow lemons to mature for at least a month before using. Store in a cool place in your pantry. They can be stored for 12 months.
Tip: If you haven’t got time for soaking the lemons, make sure you give them a good wash.