Preserved lemons

Preserving lemons is really simple. Cooking with them is a taste sensation.

PRESERVED LEMONS - Stephanie Alexander style

250g coarse kitchen salt
10 or more thick skinned lemons (depends on the size of your jar)
2 bay leaves, torn into pieces
5-8 cloves
2 sticks of cinnamon, broken into shards
5-10 peppercorns
extra lemon juice

Method

First, sterlise your jar. You can do this by washing the jars in soap and water, boiling them on the stove in a stockpot for 10 minutes, then draining on a towel and placing in a 150C oven until dried thoroughly. Fill the jars while hot. Alternatively, you can wash the jars in soap and water, then put them through the dishwasher by themselves on the hottest setting, without adding detergent.

Scrub the lemons clean, then chop into quarters. Discard any lemons with imperfections.

Scatter a large tablespoon of salt into your sterilised jar.

Place the lemons into a large bowl and cover with remaining salt.

Pack tightly into the jar, skin side out, inserting pieces of bay leaf, pepper, cloves and cinnamon at intervals.

Press down hard on the fruit so that as much juice is released as possible.

Make sure that the lemons are completely covered in juice, otherwise mould will develop. If required, squeeze extra juice into the jar to cover the lemons:

If required, squeeze extra juice into the jar to cover the lemons:Pack tightly into the jar, skin side out, inserting pieces of bay leaf, pepper, cloves and cinnamon at intervals.

Dip a clean cloth in boiling water and wipe the cap of the jar free of salt. Tightly close the lid.

Leave in a cool, dark cupboard for at least a month before using. Refrigerate the lemons once you have opened the jar.

Enjoy!