I have been meaning to make my own preserved lemons for ages, and now wish I'd done so sooner as it is so easy, and gives a wonderful kick to savoury dishes.
Small preserving jar
4 lemons
4 lemons
Salt
Cooled boiled water
Wash the lemons giving them a good scrub with a vegetable brush.
With the stalk end pointing down, cut down ALMOST halving the lemon, then cut again at right angles to make 4 segments/quarters still joined at the bottom that can be opened up like petals.
One by one, cup each lemon in your hand, open the sections up, and spoon in 1 tsp of salt.
Pack the lemons tightly into a sterilised preserving jar and top up with cooled boiled water.
Leave for 3-4 weeks, flipping the jar every few days, for the lemon rinds to soften in the brine.
A lot of recipes tell you to scoop out the pulp before using, and just use the rind. So far I have just chopped everything up (discarding any pips) and added them to North African dishes like Vegan Tagine, Chicken or Lamb Tagine, and Courgette & Yoghurt.
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