Preserved Lemons

Preserved lemons are easy to prepare and are ready in a month or two. It is preferable to use thin-skinned lemons. They tend to have more juice. I've just opened a jar of lemons I put down six weeks ago and they are giving off an intense lemony aroma.

12 thin-skinned lemons
coarse salt
water
vegetable oil (optional)

Wash the lemons and then soak them in water for three days, replacing the water each day.

Removing the little stalk knob from the end of the lemon then quarter the lemons from the top to within about 1.5cm of the bottom.

Sprinkle three or four tablespoons of salt into the bottom of a preserving jar or any glass jar with a snug-fitting not metallic lid. Open out each lemon and spoons in a couple of tablespoons of salt. Reshape and place in the jar. Continue till all the fruit has been done, pressing the lemons down as you go. Cover the lemons with water. If you wish you can pour a little oil in over the top.

Place in a cool dark place for four to six weeks before using. To use, rinse the lemons and discard the pulp. Use the peel and pith. I've give you a recipe for a Moroccan dish using preserved lemons in a future column.

You may find a thin white skin on the surface of the water or on the lemons. This is normal. Skim it off and discard it.