This seasonal preserved lemons recipe is a welcome addition in any kitchen with its zingy yet smooth flavour
- 12 small un-waxed lemons
- 200g (7oz) rock salt
- 3 bay leaves
- 10 black peppercorns
- 2 cinnamon sticks
- A tall, sterilized 1 litre (1 3/4 pt) jar with a vinegar proof lid
The finely chopped rind is delicious added to home-made tartar sauce to accompany simpley grilled fish. Alternatively, place a couple of pieces of preserved lemon in the cavity of a chicken with a sprig of thyme before roasting.
The salt draws out the lemons’ juices and helps them soften for a less bitter peel that you can use in lots of different ways; whether it’s in super salads or tasty tagines, you’ll find plenty of recipes that call for a zingy addition.
You’ll need a big sterilized jar and good amount of rock salt, but pop the finished product on your kitchen shelf once you’re done and you’ll have a bright colourful decoration that tastes great when you use it too.
Cut the lemons almost into quarters, leaving them attached at the stalk end. Scatter a tablespoon of salt in the bottom of the jar. Sprinkle a spoonful of salt into each lemon, push them back into shape and push into the jar, inserting the bay leaves, peppercorns and cinnamon sticks at intervals. Press down well on the lemons to extract as much juice as possible. Spoon the remaining salt over the lemons.
Squeeze the remaining lemons and strain the juice into the jar so that the lemons are completely covered. Top up with a little water if necessary.
Seal, label and store in a cool, dark place for a month before using.