salted lemons
preserved lemons make a great (very strong) citrus seasoning
IngredientsMakes: 1960g (12)
| 1040g | (12) | lemons | |
| 260g | rock salt | ||
| 660g | olive oil |
Method
| Makes 2x 950ml kilners jars. |
| When you want to give your north African & south Asian recipes an authentic flavour profile this ingredient is critical for a variety of recipes and super simple to make. . . |
| Sterilize your storage containers. |
| Cut a lemon in almost in half leaving one end joining the two halves. |
| Repeat to get 4 quarters all attached to each other at one end. |
| Open a gap and fill it w/ rock salt, then turn the lemon through 90 degrees and open up the cross gap and fill it w/ salt too. |
| Place the salt packed lemon carefully in your container. |
| Repeat until the container is jammed full of salt packed lemons. |
| Leave enough space at the top for an inch of oil. |
| Fill w/ olive oil, and place a gauze over the top of the lemons to keep them submerged. |
| Leave for at least 4 weeks before using. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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