Preserved lemons are a classic ingredient especially in Moroccan and Middle Eastern dishes. You can buy them in most supermarkets but they are easy to make although you need to think ahead as they need a couple of weeks to mature once prepared.
- Lemons – unwaxed or waxed and gently scrubbed in warm water, enough to squeeze in to the jar
- Sea salt – 1 heaped tablespoon per lemon
- Couple of bay leaves
- Peppercorns and coriander seeds (combined 1/2 teaspoon per lemon)
- Preserving jar (sterilised in hot water or straight for the dishwasher)
How to make them:
- Put deep cuts into the lemons and jam salt in to the gaps. If some are loose wedges that’s fine too so they fit into the jar and are well packed.
- Put the bay leaves, spices and salt into the jar.
- Top up with boiling water, shake to mix and seal.
- Leave to stand for two weeks turning the jar each day to make sure they stay covered.