Preserved lemon

Make your own preserved lemon when they are plentiful in winter as they take a month to preserve. A perfect addition to Moroccan dishes such as tangines.

PRESERVED LEMON

Ingredients

• 8 lemons
• 200g of coarse salt
• 2 cinnamon sticks
• 2 whole cloves

Method

1. Wash and dry lemons.
2. Juice half of the lemons and set juice aside.
3. Cut lemons (including already juiced ones) into quarters or eighths, place in a bowl and mix with the salt.
4. Press lemons into two [sterilised|sterilized] jars with the skin facing outwards.
5. Put the cinnamon stick(s) and cloves into the jars.
6. Press the lemons down as much as you can, pour over lemon juice, and add a little more salt into the jars.
7. Seal the jars with lids and leave in the pantry for at least a month before you use them.
8. After a week you may need to add a bit more salt to keep the lemons covered. They can go mouldy if not covered.