Preserved Lemons

We have a lemon and orange tree at our new house… and they are beautiful.  Lemons are abundant for us at the moment so I made a few jars of these.  Gave one to our neighbours and I’ve been using them in my salads and even sneaking some in to my green smoothie. I found this fab recipe...

Ingredients:

• 8 large lemons

• ½ cup kosher salt

• 2 tbspn sugar

• 2 tbspn black peppercorns

• 6 bay leaves

• 2 ½ cups of freshly squeezed lemon juice

• 2 x 1 litre jars with lids

Method:

1. Cut about a ¼ inch off the top and bottom of the lemons and then cut them into quarters but only part way through so they stay connected. 

2. Place the lemons in a bowl and toss them with the salt and sugar.  Also stuff the salt and sugar into the cuts you have made. Cover and leave in the fridge overnight or for 24 hours.

3. When you get the lemons out of the fridge they have already released some of their juices and the rinds will have started to soften.

4. Squeeze them into the jars, pushing down as much as you can.  Add the peppercorns and bay leaves and then cover them with the lemon juice.  You must make sure the lemons are submerged well and truly with the juice.

5. Transfer the jars to the fridge for 3-4 weeks and then they are ready to use.

6. The lemons will keep in the jars for up to 6 months if kept properly.

7. I add these to any dish that I would add lemon to.

Have fun making these...