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Monday, 9 January 2012

How to make preserved lemon

Preserved or pickled lemons are widely used in Asian and Arabic recipes and are grated to add to soups, stews, fish dishes, whilst baking, rice dishes and many other recipes.

You can make your own by selecting sufficient unblemished lemons to fill a large jar. Wash lemons thoroughly and cut lemons into quarters but only cut halfway through the flesh leaving the lemons whole. Fill each lemon with salt and pack tightly into your pre-sterilised jar.

Once your jar is full, sprinkle the lemons with an additional 1 tbsp salt, add a few bay leaves, 2 tablespoons of crushed peppercorns, some whole cloves and a cinnamon stick.

Pour the juice of three lemons and sufficient boiling water to nearly fill the jar and fill to the top with olive oil.

Place your sealed jar in the fridge and allow to rest for 6-9 weeks before use.

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