Himself and Miss N came home from walking the dog last week with an eco ALDI bag full of Lemons. Apparently one of our neighbours round the corner had a pile on their front lawn with a sign for all to help themselves!
So what to do with 20-odd lemons? The first thing that sprang to mind was Preserved Lemons. I love the flavour these little delights give to food and always end up buying the tiny overpriced jars from the deli as I never seem to have enough lemons or time to make them myself. I’ve not tried this before, however it worked an absolute treat so i thought I would share:)
Step 1 – Wash your lemons, and gather your bits & pieces
– 1 x Clean Sterilized Jar
– Approx 1/2 Cup Sea Salt (and a bit more for the pot….we all know I never measure!)
– Extra lemons for juicing
Step 2 – Prepare Your lemons
– Cut approx a 1/4 inch off both ends of each lemon
– Make a slice crossways 3/4 of the way down into each lemon
– Fill each lemon with salt & rub some into skins
Step 3 – Fill Your Jar
– Place approx 3 or 4 tablespoons of the salt into the bottom of the jar
– Squash each lemon down into the jar so a good amount of the juice is released
– Keep adding lemons and packing them down until the jar is full
– Use the juice from some extra lemons to add to the jar so that all the lemons are completely covered with juice
– You may need to use a few short pieces of wooden skewer or a piece of baking paper to hold the lemons under the juice
– Pop the lid on and store in a cool dry place for at least 4-6 weeks. This will allow time for the salt to do its job and extract the juice from the lemons and soften the rinds. Keep checking the jar every week or so to ensure the lemons are staying under the liquid and all is AOK.
Always use a jar like the one shown, or one with a glass or plastic lid. Metal lids can corrode with the citric acid.
The longer you leave the lemons, the better they will taste!
Always stick on a little label with the name of the preserve and the date made.
When you use the lemon in your cooking, use the entire fruit. The rinds will have softened and will slice up beautifully. The flavour will be a strong, tangy kick-in-your-face lemon hit which is FABulous when added to a Middle eastern-inspired tagine, a yummy casserole or plenty of other savoury dishes.