Use preserved lemons in stews and tajines, or add the thinly sliced peel to salads. It's particularly good in salads with chicken, fish or cheese. Don't toss out the lemon water - it adds a salty tang to salad dressings.
This recipe is from Home Made Zomer cookbook, and has been translated and adapted for this site and published here with the permission of the publisher.
Yield: Makes 2 pints (1 liter)
- 12 lemons
- 1¼ cup (300 ml) lemon juice
- Boiling water
- Plenty of coarse sea salt (at least 5 cups/3 lb/1.5 kg)
- YOU WILL NEED:
- 2 sterile 2 pint (1 liter) mason jars (learn how to sterilize canning jars)
Rub plenty of salt into each quartered lemon, working the salt into the flesh. Fill both mason jars with salted lemons and add another handful of salt to each jar. Divide the lemon juice between the two jars and top up with boiling water.
Seal tightly and allow to stand in a cool, dark place for at least 3 weeks, shaking the jars every now and again.
Use Preserved Lemons in these Recipes: