Preservedlemonsmiddleeasternstyle Recipes

PRESERVED LEMONS MIDDLE EASTERN STYLE

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!

PRESERVED LEMONS

Steps:

• Wash and dry lemons. Cut each lemon into quarters, do not cut all the way through so that the lemon is still intact and joined together at the base.
• Spoon about two teaspoons of sea salt into each cut lemon and place the lemon into a sterile glass jar, packing them in tightly. Repeat step until all your lemons you want to preserve have finished.
• Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
• Seal jar and leave in a cool dark place for 40 days and nights. (You can leave them longer than 40 days if you wish) do not refrigerate until opening.
• Enjoy.