As promised when I blogged the Chickpea & Aubergine Casserole, here’s how to preserve a lemon. Possibly a skill you could add to your CV.
This recipe makes 4 preserved lemons which is enough to fill a Kilner jar and should be enough to keep you going for a few weeks.
Preparation time: 5 minutes
Cooking time: None
Skill level: Easy
- unwaxed lemons – 4
- sea salt – 140g (5oz)
- water – 600ml (1 pint)
Dissolve the salt in boiling water and put aside to cool.
Steralise the container you are going to use by filling it with boiling water.
Cut the lemons almost into quarters lengthwise, leaving them joined at the end.
Rub salt into the exposed flesh and squash the lemons into a suitable glass or plastic container.
Pour over the cooled brine ensuring the lemons are completely covered.
Leave for a month before using. They should last indefinitely.
Verdict: Preserved lemons have a very intense (almost soapy) flavour and aroma and should be used sparingly.
Entertainment: Adam and Joe on 6 Music.