Bright yellow orbs of aromatic zestiness, lemons are a staple in the kitchen so save winter's citrus by preserving the last lemons of the season on your pantry shelf to add zing to a myriad of meals
(makes 1L jar)
Ingredients: ½ cup salt 5 lemons, scrubbed well 1 bay leaf 1 cinnamon stick fresh lemon juice, to fill
Method: Place 2T salt in the bottom of a 1 litre sterilized jar. Score 4 lemons in quarters, keeping the base attached. Pry the lemons open and generously sprinkle with the rest of the salt. Pack the lemons in the jar, squashing them down to release as much juice as possible. Fill up the jar with lemon juice to cover the lemons if necessary. Seal the jar and allow to stand at room temperature for a couple of days, turning the jar upside down occasionally. Place in the refrigerator, again turning occasionally, for at least 3 weeks before using.
SHORTCUT Use this shortcut if a recipe calls for preserved lemons and your shelf is bare! Cut lemons in half, and then quarter without cutting through the skin. Simmer, covered with water to which 100g salt was added, for 1 hour. Place in sterilized jars, seal and allow to cool upside down. They will keep for 5 days in a sealed jar in the fridge. TIP Preserve the zest and juice of lemons by grating the rind and freezing in ice block trays. Once frozen store in a ziplock bag in the freezer. To use, simply pop it in the pot. TIP Preserve limes or oranges by using the same method! TO USE remove the lemon from the jar. Rinse under cold running water to remove salt. Pat dry. Remove the rind and chop as desired. Discard flesh and white pith – they’re too salty to use.
