Preserved lemons are easy to make and are a great way to make use of the abundance of lemons at this time of year. They keep well for more than a year. I like the rinds chopped finely and added to mashed eggs or potatoes. It is also yummy sprinkled lightly over fish before baking. Or added to a dressing for steamed vegetables or a salad. Add preserved lemon to couscous or rice to serve with a curry or tagine. Make sure you watch the recipe video below to follow along!
1/2 a cup of Salt (or a bit more)
1 Cinnamon Stick
2 Bay Leaves or 2 Sprigs of Thyme or Oregano
1 Litre Glass Jar with a plastic Lid - or glass and rubber clip lid
Slice the lemons into 4 or 6 wedges depending on the size of your lemons.
Layer them in a large clean jar covering each layer with salt.
Press down on the lemons to release their juices.
Add bay leaves or thyme/oregano and cinnamon stick if desired.
Once the jar is full the juice should be covering the lemons, if not add some extra juice.
Leave the lemons to mature for 40 days.
To use remove the flesh and rinse before chopping and adding to the food of your choice.