CW garden writer Tracey Bool shares her recipes for preserved lemons – a delicious and long-lasting way to use surplus homegrown lemons.
Traditionally, preserved lemons are used in Middle Eastern cuisine, but they also lend themselves beautifully to any dish which favours a citrus zing.
To use, remove flesh and rinse off excess salt. Once opened, preserved lemons can be stored in the fridge for up to six months.
Lemons, preferably a thick-skinned variety, scrubbed and quartered (if using store-bought lemons, make sure they are unwaxed)
Coarse kitchen salt
Optional: Spices such as whole peppercorns, cloves and cinnamon bark
Sprinkle a fine covering of salt into a sterilised wide-mouthed jar.
Place a layer of lemon quarters onto the base and sprinkle with approximately 1/2 tablespoon of salt. Insert spices as you go if desired. Repeat the process until the jar is full, then push fruit down firmly to release the juice. Add extra juice if needed to cover the fruit.
Seal firmly and store in a cool area for a couple of weeks before refrigerating for a couple of months. The flesh will be soft when ready.
For more in the garden with Tracey Bool: