When life gives you lots of lemons, just add salt. For those of you who are hoping this is leading to tequila shooters, I hate to disappoint. Hopefully this recipe for express preserved lemons to add to your salads and cheeses will make it up to you.
While my heart beats to the Australian anthem, it does so with the sound of a tabla so it would seem wrong not to spice these beautiful lemons I got from my lovely mother in law. That being said, while usually a purist when it comes to food, my impatient side has won, thus the dawn of the spiced express lemons.
About 7 lemons
1/2 cup sea salt/pink salt
3 bay leaves
4-5 whole black pepper
5 coriander seeds
Sterilized jar (I used an empty salsa jar with a good lid, boiled it and let it air dry)
Knife and cutting board
mortar and pestle
- Scrub those lemons clean
- Add a table spoon of your salt and the spices to the base of your jar
- Slice your lemon. Squeeze the juice from the end pieces into your jar and throw out (these have a too high rind ratio and will make your preserve bitter and won’t taste very nice). Get rid of as many of the pips as you can as well for the same reason
- Layer your slices with a sprinkle of salt after each couple of slices.
- Squish the slices down with your pestle so you can fit more lemon in. This also releases the juices.
- Cram as many as you can fit in, salt again and seal nice and tight.
- Store in a warm place for a week and then you can have your first nibble! Once opened I keep mine in the fridge. They should last quite a while just waiting for you
Try them in salads, atop baked eggs or some fetta cheese. I like having them with olive oil on a good bit of bread . I’m not really one for recipes but if you enjoyed this one, or want more, comment and let me know.