I have always loved preserved lemons in and on a multitude of dishes and when I did a bit or research about how to make them, I really couldn’t get over how simple it is to create, all you need is three ingredients and some time on your hands.
Preserved lemons are a perfect addition to a multitude of dishes. Originating form Northern Africa, goes really well with Moroccan inspired dishes, sprinkled over salads, added to roasts and BBQ’s, there are many possibilities and I am looking forward to sharing the recipes with you.
The preserved lemon not only is a fabulous flavour addition to many dishes, it offers great nutritional value too. Over the month whilst your lemons are preserving in their own juice and salt, the rind also becomes edible. This is due to the fermentation process happening in the jar, this process produces good bacteria which is great for our gut, which will in turn support our immunity. They say that a healthy gut means that we are better at fighting off lurking bugs.
Venturing into Winter, lemons are becoming more available in Aus. Get buying the organic unwaxed ones and start making a jar of preserved lemons.
Makes 3 preserved lemons
3-4 Organic Unwaxed Large Lemons
4 Heaped tbsp sea salt
Freshly squeezed lemon juice from 4th lemon
- Sterilise a sealable jar. With a sharp knife, slice the lemons into quarters, leaving 1 end of the stem intact. So that the lemon will remain 1.
- Fill each lemon with 1 tbsp sea salt and place into jar. Continue process with other two lemons.
- Squeeze 4th lemon over the other lemons and add the final tbsp of sea salt. Ensure that all lemon are submerged in their own juice, you might need to add another one if they aren’t.
- Place lid back on and seal. Leave in cool dark place for about a month.
- When ready to serve, remove from a jar and rinse clean, finely chop and sprinkle over dishes.