Preserve your Community - Preserved Lemons - Easy peasy lemon squeezy
7 reasons to start preserving:
1. Kick up the flavour
Prep time – 15mins Makes 4 jars (8oz)
You will need:
4 jars - We used Ball Mason Quilted 8oz / 237ml Jam Jars and BPA Free Lids, which come in a set of 12 - (You can find these in Big W)
You could use jars you have at home.
Large pot to sterilise your jars.
1 large glass/ceramic bowl
Ingredients:
8 Lemons + 2 extra lemons for juicing
(approximately 2 lemons per jar – so just calculate upwards if you would like to do more jars) 450gram Rock Salt
8 Bay leaves (ideally fresh if you have them)
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp caraway seeds
1 cup of lemon juice
1 chilli or 1 tsp of chilli flakes (optional)
Step 1:
Bring a pot of water to boil for to sterilise the jars OR add them to oven at 100 degrees OR Microwave them for 45-60 secs.
Step 2:
Cut each Lemon length ways into 8 individual pieces.
Step 3:
Mix all the spices and salt together and then add the cut lemons. Give them a mix and don't be afraid to squeeze the lemons a little. It allows the lemons to start to release the juices a little more. Allow to sit for 5-10mins.
Step 4:
Remove your sterilised jars from water and place close to your lemons.
This is the fun part. Pack lemons tightly in the sterilised jars and squeeze some extra juice. Most jars will need a top up.
What's next:
Store jars in cool dark place for 3weeks before using.
If you haven't used preserved lemons before, make sure you use only the skin/pith the inside is scraped out and the skin is then usually cut into strips in Moroccan tagine or thinly dice and add to cous cous, add and bake with your fish or add to your dips, I love it in hummus as it gives a zesty lift.
TIP: Squish the lemons in tight, this will release more juice and make your jar look bountiful. It is important to make sure the juice covers the lemons completely, and this helps the process.
