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How to Preserve Lemons

I've been cooking lots of Moroccan food lately, one ingredient that keeps cropping up is Preserved Lemons!  To substitute I have been using the natural Lemon/zest, but its just not good enough! I want that authentic fragrant, deep flavour.  So a few trips to the shops later feeling unsatisfied, I turned my nose up to the tiny jars for £4 a pop, and thought, I'll make my own...

I urge you to do the same, the stunning yellow jars will not only look great in your kitchen, but in a months time they will be ready to slice, dice into your salads, stews, tagines, fish dishes you name it!  

I have a few private Moroccan Cooking classes coming up and I think my students will really appreciate them. 
Book a Moroccan class with me.

Lemons are preserved in Salt and Lemon Juice, the salt forces out the bitterness, and you are left with the most incredible taste. During the process the lemons shrink, so you have to squash as many as you can into a jar.  You mainly use the skin/rind, but you can scrap out the pulp and use to intensify your dishes (but don't use too much as it will overtake other ingredient in your pot).  Before use remember to rinse the Lemon well in cold water.

Here is how:
1.  Choose small lemons with strong skin, not thin skin, thin skill will disintegrate more in the process, the peel is the main reason for preserving. (Buy extra Lemons, you need the juice to fill the jar)

2.  Scrub clean the lemons to rid of any dirt that could contaminate the process.

3. Sterilise your preserve jars! Very Important.
Remove the orange rubber ring and set aside.  Wash the jar thoroughly in warm soapy water, dry slightly then put the jar and lid into an oven gas marked 125 Celsius for about 6 minutes.  Take the rubber seal and pour boiling water over it, leave for a few minutes and remove.  Make sure it is dry before use. (if you are bitten by the preserving bug, never use the seal again, buy new one.

Sterilisation is a crucial stage! If the seal is broken or dirty your Lemons will become contaminated and inedible, so you will have to throw it all away :(

4. Only use sea salt, table salt is not real salt (read the label) Put about 3 tablespoons of salt in the bottom of your jar.

5.  Next with a sharp knife trim the little lump at the stem end, on the other side cut down and stop when you get to about 2.5cm from the bottom (don't cut the Lemon in half) then cut down again so you make an X shape.

6.  Take a tablespoon of salt and fill the Lemon, then drop into the jar.  Repeat until whole jar is rammed, squash down with wooden spoon to release some juices.

7.  Add another 3 tablespoons of salt on top along with a few bay leaves, coriander seeds and cinnamon for a little flavour kick.

8.  Add a little vegetable oil before sealing the jar (don't forget the rubber seal) Label your jar with the date. Place jar somewhere out of direct light or keep in store cupboard. After a month they are ready (can leave longer if you like) When open store in the fridge and they will keep for up to 6 month.

  
How much did this cost? = £5
10 Lemons for a £1.  Preserving jar £3.  Greek Sea salt £1