preserved lemons

Preserved lemons are great in stews and casseroles, and in salads (using just the rind, cut into thin strips).  They are especially delicious with chicken and fish.

Ingredients

about 12 unwaxed lemons

about 1 1/12 kg sea salt

1 1/4 cups freshly squeezed lemon juice

boiling water

Sterilise 2 x 1 litre jars by boiling them (and their lids) in a big pot of boiling water for a few minutes, or putting them in the dishwasher on the hottest cycle.

Rinse the lemons, and then partially split them into quarters with a knife, leaving enough of the bottom intact to keep the lemon together.  Fill them generously with salt.  Divide the lemons and lemon juice between the jars, and sprinkle per another generous handful of salt.  Fill to the top with boiling water.

Put the lids on tightly and put the jars into a dark place for at least three weeks, shaking them every now and again.  They should keep for at least a year unopened.

Rinse off the lemons before you use them.  Once you’ve opened a jar, keep it in the fridge.