Preserved lemons are traditionally used in Middle Eastern cuisine, and can also be a tasty addition to fish and pastas. This recipe is a favourite of one of the Tui team members, and is a great way to make the most of the abundance of lemons in your (or your neighbours!) backyard.
- 8 medium sized unwaxed lemons- washed
- Approx ½ a cup of seasalt
- ¼ tsp pickling spices
- 1 bay leaf
- 1 sterilised preserving jar
- Working over a bowl, so you catch any juices, cut 5 of the lemons almost into quarters- leaving the top and the botton of the lemon intact rather than slicing the whole way through.
- Squeeze each end of the lemon so the cuts are forced open.
- Push 1 tsp of sea salt into each cut. Repeat for all 5 lemons.
- Add a layer of salt (approx 4 tsp) over the bottom of the jar.
- Pack lemons in tightly, adding two of teaspoons of salt in between each lemon.
- Add the pickling spice and bay leaf.
- Squeeze the juice from the remaining 3 lemons, and pour in to the jar, so it is full. If you don't have enough lemon juice, top up with water.
- Seal the jar and store in a cool, dark area for 3- 4 weeks, before opening.
- Once opened, store in the fridge.