Preserved Lemon

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Preserved Lemon

 

 

1.5 kg (53 oz) lemons

300 g (10 1/2 oz) premium sea salt

4 cinnamon sticks

8 fresh -OR- dried bay leaves

1 to 1 1/2 cups lemon juice

 

 

1. Scrub lemons well to remove any wax. Cut lengthwise in quarters.

Rub all over with salt.

 

2. Alternate lemons with cinnamon and bay leaves in sterilised jars,

pressing down firmly to pack.

 

3. Add enough lemon juice to cover; seal jars tightly.

 

4. Store in a cool dark place away from direct sunlight for up to 6

weeks. Invert jars every 2 days to disperse salt as it dissolves.

Once opened, refrigerate.

 

 

 

TIP: Use any sea salt crystals, flakes or plain table salt.

 

NOTE: Quantity of juice needed depends on the size of the jars and how

tightly you pack the lemons.

 

TIP: To use preserved lemon, rinse under cold water, discard pulp and

white pith and add to vegetable tagines, grains etc.

 

 

 

Makes four 2 cup jars.