Home-made Preserved Lemons

Ingredients

Preserved lemons are a staple in Middle Eastern cuisine, and they are often served with meat and poultry dishes. Usually they are prepared as whole lemons and preserved for months, rather than days. I also find them sometimes too aggressive, and so here is my slightly milder version.

Blanch the lemon slices in boiling water for 30 seconds, then drain them into a colander. Rinse them under cold water, then empty them onto a cloth and dry them well. Mix the Maldon salt and sugar together in a bowl, along with the garlic, bay leaves and spices. Stir everything well.

Layer the lemons in a 1 litre preserving jar alternately with the salt mix, pushing down the layers as you go. Seal the jar, then leave them to preserve for 3-4 days. Remove and store in a sealed container ready for use – serve them chopped in sauces, dressings, etc. They are used in the serving of my salt-grilled chermoula mackerel.

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