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Preserved lemons
Makes 800ML - 1 LITRE Sauces and accompaniments
Ingredients
- 3 large lemons
- 200g sea salt flakes
- 3 lemon thyme sprigs
Method
Soak the whole lemons overnight in cold water. Drain and dry the lemons. Cut in half lengthwise, then cut each half into quarters.
Set your jar(s) in a sink and sterilise by pouring in boiling water and draining off when cool.
Put a little of the salt in the base of the jar(s), then pack in the lemons, sprinkling with salt and thyme sprigs as you layer up. Press the lemons down to release a little juice and finish with a layer of salt. Transfer to a cool place away from direct sunlight and top up with salt if the lemons start to show through. Leave the lemons for a month before using.
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