Preserved Lemons

Scrub your lemons clean and pat dry. Cut them into quarters and rub generously with salt. Shove as many as you can into your jar and leave it for a couple of days. The salt will begin to extract the juice from the lemons and you can then fill the jar with lemon juice. Store it in a cool dark place for 4 weeks but keep checking on it because you may need to top it up with more lemon juice. Just be sure that the lemons are all submerged or they will go mouldy.

If you have never used them before this is what you do. Take a piece out and rinse it under cold water to remove all of the salt and pat it dry with paper towel. Throw away the flesh and the white pith as these are very salty and bitter, you just use the rind. Finely slice the rind and use it to add a zesty zing to your food. We find that it is great with Moroccan meals.

Photo credit to Ben Dearnly. The photo of my already made preserved lemons just looks like a grey mushy mess but the smell when you open the jar is simply mouth watering.