How To Make Preserved Lemons
- 8 small lemons
- 8 black peppercorns
- 2 bay leaves
- 100g-200g coarse salt
- Sterilize 1 wide mouth jar and set aside to cool.
- Scrub the lemons under cold running water then pat dry.
- Cut a deep cross in each lemon about ¾ deep then using a teaspoon tightly pack 2 teaspoons of salt into the slits.
- Add the lemons 1 by one to the jar covering each one with an additional 2 teaspoons of salt and really packing them tightly into the jar.
- Add the juice of 2 lemons and fill with boiling water to the top.
- Add the peppercorns and bay leaves and seal tightly.
- Store in a cool, dark place for at least 1 month. You may have to gently shake the jar for the first few days until all the salt has dissolved.
- Once opened, refrigerate.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/make-preserved-lemons/
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