- 4 Lemons
- 1/2 cup sea salt
- 2 cinnamon sticks broken
- 4 peppercorns
- 1 bay leaf (ripped in half)
- 4 lemons juiced
- (also can add cloves, cardamoms pods, chilli and coriander seeds)
- 1x 500ml sterilized jar
With just over 6 weeks until Christmas, what better time to make preserved lemons.
They’re great as a gift, or will be ready in time for the base in the marinade for bbq meats (on Christmas day).
Although you can buy lemons all year round, the mass season is coming to the end (Jun- Nov), so now is a great time without having to pay the top dollar.
The title may scare many off, but this recipe is easy as ABC. Once you start using this magnificent ingredient, you will find many other ways to incorporate into your cooking
Preserved lemons are typically a Moroccan and middle eastern ingredient, but are becoming more popular in Australian cuisine. You typically don’t use the salty pulp (unless for stews), instead using the rind, where a little can incorporate some big flavor! Tagines are the more common dish preserved lemons are used in, but it can be used on all meats (especially if grilling/bbq’ing) or even in salads and salsa’s.
A. Wash the lemons (scrub if they are waxy) and pat dry with a towel. Quarter them, but leave 2cms to keep them attached.
B. Put 1 tbs of sea salt in each lemon then close them back up. Place all lemons into a jar snuggly with seasoning
C. Pour in sea salt and lemon juice ensuring all lemons are covered and store away in a dark place for 5 weeks.
If you don’t have 5 weeks to spare, you can cut the time to 3 weeks by freezing the quartered lemons in a plastic bag (with no air) overnight, then defrost in fridge for 6 hours then continue step B to C. This softens the skin and speeds the maturation process
Pick lemons with great colored skin (essentially this is what you would be eating), and preferably thinner.