Preserved Lemons
Makes approximately 600g.
   4 lemons
   Coarse salt
   Lemon juice
   Olive oil

Wash and dry the lemons well. Starting from the pointed end and cutting to within 1.5cm of the base, divide the lemons into quarters lengthways.
   Place 1 tablespoon of salt in the base of a large sterilized jar.
   Pack about 1 teaspoon of salt into each lemon, pressing well into the cut edges. Make sure you do this on a plate so that you can capture all the juices that run from the lemons.
   Pack the lemons tightly into the jar. Cover with a sprinkling of more salt.
   Place the lid on the jar and leave at room temperature for 4 days. The lemons should have exuded enough juice to cover the contents of the jar; if not, simply add lemon juice to cover.
   Pour a thin layer of oil over the lemons, ensuring they are entirely covered. If this poses a problem, press a piece of crumpled baking paper down under the lemon juice, removing any air bubbles that may be trapped under it. The paper can be removed after a week or so and the lemons should stay submerged. If not, repeat the process.
   The lemons will be ready to use in 4 weeks and will keep for at least 6 months, as long as the preserving liquid always covers every piece of lemon.
   Note: Generally only the skin is used in cooking (rinsed) and the pith and flesh are discarded.

From: Out of the Bottle. By Sally Wise. Published by ABC Books.

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