Preserved Lemons

Sunshine in a Bottle!

I prepared some preserved lemons today so thought I would add the recipe here. I have never found them to buy and so I do my own. I have heard the bought ones aren't so great and as we have a lemon tree loaded with fruit there's no excuse for not making them really.

Lemons lose their sharpness when preserved in salt and their unique flavour and silken texture is a characteristic of North African, and especially, Moroccan, cooking. They also make a novel addition to non-Moroccan dishes. Once the jar has been opened the lemons will keep for up to a year, out of the refrigerator, but a layer of olive oil floated on the surface will help to preserve their freshness.


Preserved Lemons

coarse salt
plump, juicy lemons, preferably thin-skinned

Put 2 teaspoons coarse salt in a scalded Kilner or Parfait jar. Holding a lemon over a plate to catch the juice, and using a sharp, stainless-steel knife, cut lengthways as if about to halve the fruit, but do not cut quite through - leave the pieces joined. Ease out any pips. Pack 1 tablespoon salt into the cut, close the fruit and place it in the jar. Repeat with more lemons, packing them tightly and pressing each layer down hard before adding the next layer, until the jar is full.

Squeeze the juice of another lemon over the fruit. Sprinkle with more coarse salt and top up with boiling water to cover the fruit. Close the jar tightly and keep in a warmish place for 3-4 weeks. Do not worry if, on longer storage, a lacy white film appears on top of the jar or on the lemons, this is quite harmless and rinses off easily.