Preserved Lemon
Delightful lemon segments brined in their own juice, black peppercorns, sea salt, bay leaves and slivers of rind. Preserved lemons should not be eaten on their own but added to season recipes in order to add that Middle Eastern touch. Great with rich stews, earthy tagines or as a garnish on a labneh or hummus.
Large Kilnar Jar
30 minutes
NO cook
Ingredients
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9 organic lemons- juice, flesh and rind
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Sea salt flakes- generous amount
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1 tsp black peppercorns- whole
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2 bay leaves- dried
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4 red chillies- dried or fresh
Instructions
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01 Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub sea salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more sea salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
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02 Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything. Add the chilli - optional.
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03 Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
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04 To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Notes
Use only firm, non waxed fresh lemons.
