Did you know how easy it is to make your own preserved lemons? All you need is a few spices, plenty of course salt and lemons. This year I am sure you will have no trouble at all finding them as it seems the citrus season is in full burst. I have adapted my recipe from a few years back and used different spices which I prefer. Peppercorns are a must.
I have loads of lemons from neighbors and people in our valley, citrus season is booming and they know I am a jam maker and apparently have time to turn the fruit into delicious jams and preserves. I love how country people share their food surplus, it goes from pumpkins, to lemons, to chokos and if your lucky I give away stupid amounts of kale and lettuce.
Last week when I went to buy the salt to make the preserved lemons from a local IGA. I swear that it is the most expensive IGA in Australia however they do stock many brands of products. While I stood in front of the salt section I was contemplating which one to buy. Usually I would just use regular cooking salt for preserves. With health on my mind I started looking into Himalayan salt, then to sea salt flakes. While my decision making was drawn out the guy who was stocking the shelves gave me a little help with choosing. I saved $9 for choosing regular cooking salt instead of buying the pink Himalayan. I use expensive salt when adding to my meal but as the helpful guy pointed out the cheaper salt is cheaper and dissolves in the fermenting process.
Do you use fancy salt for your preserves?
- 4 Lemons
- 6 tbsp course salt
- cinnamon quill
- 2 bay leaves
- 4 peppercorns
- lemon juice
- Wash the outside of the lemons and cut them into quarters keeping the base of the lemon in tact.
- Open the lemon and pour in one tablespoon of salt. Close the lemon and place into a large jar.
- Repeat this process until all the lemons are in the jar, squashing them down to fit. Add the cinnamon quill, bay leaves and peppercorns.
- Add the remaining salt to the jar and fill with additional lemon juice to cover.
- Store the jar with the lid on for three days. If need be add a little more lemon juice to cover the fruit on the third day.
- Keep in a cool dark place for a month before using.
- Will last for a year once opened.