Preserved Lemons

Preserved Lemons

makes 1 jar, mature 3-4 weeks

Ingredients

Makes 1 x 1-litre jar

unwaxed lemons    8
flaky sea salt    150g
caster sugar      30g
fresh lemon juice 700g
black peppercorns 8g
bay leaves        4

Use the rind only when cooking. Discard the flesh.
The lemons must stay submerged in juice at all times or they will go off.

Recipe

1. Wash the lemons thoroughly. Slice 5mm off the top and bottom of each one.

2. Stand each lemon upright and make two deep cuts as if quartering it, but stop just before the base so it stays in one piece.

3. Mix the salt and sugar together. Pack the mixture generously into the cuts of each lemon.

4. Place the salted lemons in a bowl, cover and refrigerate for 24 hours. They will release their own juice.

5. Transfer the lemons and all the released juice into a sterilised jar. Press down firmly. Add the peppercorns and bay leaves.

6. Pour the fresh lemon juice over until everything is completely submerged.

7. Seal tightly and refrigerate for 3-4 weeks before using. Keeps up to 6 months in the fridge.