Salted Preserved Lemons

Great for seasoning stews, soups, curries, rice, red meat, chicken & fish dishes.
Will be ready in a month after preserving and last for about 2 years in your fridge.

Ingredients

• Lemons

• Sea Salt (coarse or fine - avoid table salt as it’s toxic)

Optional: add peppercorns, coriander seeds, fennel seeds or bay leaf to jazz up the flavour

Equipment

Clean Jars any size. Wash jars and lids and allow to air dry before you use it. This is sufficient as we are working with salt and lemon. Otherwise, heat the oven to 160 and put jars and lids (not plastic) in the oven for 15 mins (when taken out place on a warm surface because jar will break on a cold surface).

Instructions

Lemons are cut at the tip then cut a cross into the lemon - almost to the base (so the squares stay together). Put your salt into the lemon segments and pack the lemons as tightly as possible into the airtight jar. The less space the better. As you pack the jar, the juice will release and cover the lemons. Once your jar is full, sprinkle a little salt on the lid and close it for 1 month.