recipe: salted lemons / preserved lemons

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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visual recipe: salted lemons / preserved lemons

lemons salt & olive oil

remove the pedicel

cut in half almost through the blossom end

then in quarters

again not all the way through

open one way and fill with salt

the turn 90 degrees and fill again

give is a jiggle to remove excessive salt

place in kilner jar

repeat pack them in

until its full with an inch spare at the top

fill with olive oil & place a gauze in the top

leave a bit of space between gauze and top of oil

this is a 950ml kilner took 6 lemons

salted lemons - leave for at least 4 weeks