Description
Preserved lemons are great to use in many different dishes and even bakes – if you like lemons, you should always have a glass of those in the fridge!
Ingredients
7-10 organic lemons
2.5-3.5 oz. (70-100g) salt
1-1 1/2 cups (250-400ml) lemon juice
Instructions
1. Sterilize a large preserving glass. Fill it with boiling water and let it stand for a few minutes, then pour the water out and let dry without wiping – this should do the trick. Make sure your glass jar fits in the fridge beforehand! ;)
2. Wash the organic lemons in hot water and dry them. Cut off the ends (just a bit) and then cut them into quarters lengthways. Make sure you don’t cut the lemons all the way through. The lemon wedges should remain together at one end. Carefully open the lemons a bit and sprinkle each one with 1-2 teaspoons of salt, then press them together again.
3. When all lemons are well salted, place them in the glass jar one after the other. Press the lemons together when placing them in the jar – you want them tightly packed. If the lemons break apart a little, don’t worry. Once all the lemons are in the jar, top up with lemon juice until all the lemons are covered with juice. Sprinkle some more salt on top and close the jar. Leave the jar at room temperature for 2-3 days, then place it in the fridge for 3-4 weeks. After this time, the lemons should have infused long enough for you to use them. Before using the lemons, rinse them with water to get rid of the salt and remove any seeds.
Notes
+ To ensure that the lemons are completely covered with juice, I usually place the glass lid of a small preserving jar on top of the lemons. When closing the preserving jar, this glass lid presses the lemons down and ensures that the lemons are constantly submerged.
+ If you have worked clean (sterile) and stored the jar in the fridge, the preserved lemons should good to use for about 6 months (or even longer).