Long live the lemon
Simplicity and flavour can go hand-in-hand
A good preserved lemon is one of those timeless staples that you can always depend on, and like so many good recipes it’s often better if you keep it super simple. Perfect for even the most casual of chefs, it only takes a small handful of ingredients to create something versatile enough for everything from stews, dressings and desserts to drinks, depending on your cravings for the day.
PRESERVED LEMONS
PREP TIME: 20 MINUTES | FERMENTATION TIME: 3-4 WEEKS | YIELD: 1 x 750 ML JAR
6 medium lemons
6–8 tablespoons coarse sea salt (plus extra for the jar)
Fresh lemon juice (from 2–3 additional lemons)
Optional extras: 2 bay leaves, a cinnamon stick, a few coriander seeds, black peppercorns and/ or or a dried chilli for flavour
Wash a 750 ml glass jar with hot, soapy water. Rinse thoroughly.
Cut each lemon into quarters lengthwise, but don’t slice all the way through, leave the quarters attached at the base so the lemon opens like a flower.
Pack 1 tablespoon of salt into the centre of each lemon. Press the quarters together again to close.
Layer the salted lemons into the jar, pressing down firmly to release juice and pack them tightly. Add your choice of spices between the layers. Top with lemon juice.
Once all lemons are in the jar, pour in fresh lemon juice to completely submerge them. Add an extra sprinkle of salt on top.
Seal the jar tightly. Leave it at room temperature for the first week, giving it a gentle shake each day to redistribute juices. After that, store it in a cool, dark place or the fridge for another 2–3 weeks.
Once preserved the rind becomes soft and fragrant. Rinse before using. Chop finely and add to your chosen dish.