Helen RandellPreserved Lemons
October 30th 2009 00:24
This will be my second attempt at making preserved lemons, after my first attempt a couple of years ago went mouldy. This is not an uncommon occurrence apparently, as a batch which my mum made for me just a little while ago did the same thing.
But, armed with my new swanky jar, with a brand new seal, I'm hoping this guy will be a success.
Preserved lemons are really easy to make, and with lemons literally falling off our tree at the moment, there is no better time. For a 500ml jar I used 5 small lemons.
Scrub the lemons with water to remove the natural wax. Next, cut each lemon into quarters, but do not cut all the way through. Remove any visible seeds. Rub a little salt onto each side of exposed lemon flesh, then hold them back together and place into a sterlised jar, continue until the lemons are firmly packed in and only a little space remains. Add a little more salt to the mix and fill the jar with lemon juice. Add a bay leaf for extra flavour.
Seal the jar and shake gently to mix all ingredients together. Place in a cool, dark place and invert once a week for six weeks. Lemons are preserved once the pith turns from white to the same colour as the flesh.
So now, I just have to wait for six weeks to see the results!
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Lemons falling off the tree at the moment.
Hope this batch works out for you.
Comment by Chris Champion
LettersToNorm
moneywhither
Vyoos
Zoomies
Bloggercises
The Blog of Lists
Newly Old
My wife put a pile of our surplus lemons in the freezer - which I never knew you could do. Yours sounds a more fun alternative.
Comment by Helen Randell
Rough Cooking
Chris: I often freeze the juice with a little of the zest grated into ice cube trays. It's an easy way to save lemon juice to use in the off season!