PRESERVED LEMONS MIDDLE EASTERN STYLE
This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let the lemons mature for at least 4 weeks before using, and the final result keeps a whole year without refrigerating, so get your old empty jars out!
Provided by Aunty Dotty
Categories Lemon
Time 15m
Yield 1 Jar
Number Of Ingredients 6
Steps:
- Scatter a spoonful of salt into a 1 litre sterilised jar.
- Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.
- Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.
- Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.
- Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).
- Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!
Nutrition Facts : Calories 168.4, Fat 1.8, SaturatedFat 0.2, Sodium 96916.3, Carbohydrate 54.1, Fiber 16.3, Sugar 14.5, Protein 6.4
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