Monday, 3 March 2014

Preserved Lemons

To preserved lemons, scrub the lemons clean, then cut each lemon in half length ways
 but not through the top or bottom.

 Cut length ways again, to divide each half lemon into three long, thin pockets.

Open the lemons up and pack with salt about 1 dessert spoon per lemon.

Tightly pack the lemons into the sterilized jars. Poke bay leaves, if using, around the lemons.

Press the lemons down well and store out of sunlight for a couple of days. 

You will see the lemons start to give up their juice and become softer & more pliable.

After a couple of days re pack the lemons into a smaller jar and pour over their juice.

Squeeze some more lemon juice to cover and seal.

Leave the jar in a cool dark place for at least three months before using.

Turn the jars every day. The mature lemons will be a yellowish brown.

Once opened, keep in the fridge and re-cover with lemon juice. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely.

 Try a little stirred into mashed potato, or in rice, served with fish and in Tagines