Preserved lemons

Preserved lemons are easy to make and are delicious served with Moroccan and Middle-Eastern dishes. 

Makes

1 litre

Ingredients

• 5 lemons
• 1/2 cup of sea salt
• several bay leaves and cinnamon sticks

 

Method

1. Cut lemons lengthways into quarters, keeping bases intact. Rub 1/4 cup of sea salt into the centre of each lemon. Place lemons in the jar with bay leaves and cinnamon sticks. Sprinkle 1/4 cup sea salt into the jar. Add enough lemon juice to cover the lemons. Seal and store in a cool place, away from direct sunlight for six weeks. To use, rinse with water then cut away and discard flesh.

 

Notes

To make, wash and dry a 4-cup (1L) capacity glass jar with an airtight lid.