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Preserved lemons
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Prep Time: 20 minutes
Cook Time:
Total Time: 20 minutes
Enhance Middle Eastern meatballs, tagines, couscous, rice dishes, and dressings by adding tangy preserved lemon rind. Prepare in advance for maximum flavor.
Ingredients:
1kg (about 10) small lemons
90.00 gm sea salt
1/2 tsp black peppercorns
3dried bay leaves
656.25 gm lemon juice (about 14 lemons, depending on size)
Instructions:
Rinse lemons thoroughly, removing any wax seal. Dry with paper towel. Quarter each lemon lengthwise without fully cutting through, keeping them intact at the base. Fill each lemon with 2 teaspoons sea salt, ensuring all surfaces are coated.
Prepare a clean 1.75-litre glass jar. Place lemons, peppercorns, and bay leaves in the jar, gently pressing each lemon with a wooden spoon to pack them snugly and slightly soften the lemons.
In a large jug, mix lemon juice and remaining salt. Pour the mixture over the lemons in the jar, adding more lemon juice if necessary to fully cover the lemons. Seal the jar and store it in a cool, dark place for at least 5 weeks, gently tipping it from side to side every few days to evenly distribute the liquid.
After opening the jar, refrigerate it. Add the specified amount of lemon as noted in the recipe.