Preserved Lemons

I love preserved lemons and normally just pack any left over lemons I have in jars of salt and leave airtight for a month and hey presto, I have my preserved lemons ready for lamb tagine or roasted chicken Morrocan style. In this recipe, Kathy uses another technique.

Preserved Lemons:
6 lemons 2/3 cup kosher salt
1 cinnamon stick
1 tablespoon coriander seeds
2 teaspoons black peppercorns
4 whole cloves
1 cup olive oil

Bring 3 quarts of water to a boil in a medium non-reactive saucepan. Add lemons and cook for 3 to 4 minutes. Drain, plunge into cold water, let cool then drain again. When cool enough to handle, cut each lemon into quarters. While the lemons are cooling, prepare the brine. In a medium non-reactive saucepan combine 6 cups of water, the salt, cinnamon, coriander and peppercorns. Bring the mixture to a boil over high heat and cook until the salt has melted. Tightly pack the lemons into hot, dry, sterilized jars with lids. Ladle in the hot brine, including the spices, to within 1/2 inch of the rims. Add the olive oil and cover with the lids. Store in a cool, dark place. Let stand for 2 months before using. Once opened, store in the refrigerator.

Comments

[Fiona]

Somewhere in between Orla's and Kathy's recipes is the one I use. Slice the lemon(s) into thick (1 cm) slices and rub lots of salt into the cut surfaces. Pack the slices into a jam jar, making sure there is plenty of salt between the layers and adding an occasional clove. Cover with white wine vinegar and shake/stir to remove any air bubbles. Leave for at least a month before using.