Preserved Lemons

Pantry Staples & Ingredients

Ingredients:

6 - 8 organic lemons (regular lemons are traditional, but you can use meyer lemons for this if you like)

1/4 - 1/2 cup of salt

1 large glass jar

Steps:

1. Put about a tablespoon of fine sea salt or kosher salt into the bottom of the steral jar
2. Wash lemons and top and tail them cutting the nubs off both ends
3. Almost cut the lemons into quarters, slicing them down just over ¾ of the way to leave the slices attached at the end.
4. Gently open the lemon like a flower and put about a tablespoon of salt inside, then close the 'flower'
5. Put the 'stuffed' lemon into the jar
6. Sprinkle a teaspoon or so of salt over the lemon.
7. Repeat until the jar is full
8. Juice one of the remaining lemons, removing the seeds
9. Pour the juice over the lemons in the jar.
10. Repeat until the lemons are covered with lemon juice.
11. Seal the jar and store out of the refrigerator for 3 days, turning the jar and shaking it gently each day to make sure that the salt lemon juice mixture is coating all of the lemons.
12. Then move the lemons to the fridge until until the lemons become slightly glossy and all visible salt has dissolved. Min 3 weeks but it can take longer.
13. Preserved lemons will last 6 months + and can be used in a wide variety of middle eastern / north african inspired dishes:
14. Moroccan tagines of lamb or chicken
15. Lemon Coriander Chicken stew
16. Slow Cooked Lemon Rosemary Marinated Lamb Shanks