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Preserved lemons
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Prep Time: 60480 minutes
Cook Time:
Total Time: 60480 minutes
Ingredients:
1kg (about 8) lemons, scrubbed well
280g (1 cup) rock salt
3cinnamon sticks
12whole cloves
4bay leaves
750mls (3 cups) fresh lemon juice (approximately)
Instructions:
Clean and thoroughly dry a 2-liter (8-cup) glass jar with a plastic or plastic-lined lid, as using a metal lid over time may cause corrosion.
Quarter the lemons lengthwise, making sure to keep the bases intact.
In a large, clean bowl, gently massage rock salt into each lemon to release maximum juice without damaging the skin.
Layer the lemons, cinnamon sticks, cloves, and bay leaves snugly in the jar. Pour in any remaining liquid and salt from the bowl and then fill the jar with enough lemon juice to submerge the lemons completely.
After sealing, labeling, and dating, let the lemons sit for at least 6 weeks to allow them to soften in the brine and potentially float. If they develop harmless white mold, wash it off before using.
Remove a lemon from the brine, rinse well, discard the flesh, and use the softened rind as needed.