With only two basic ingredients and some imaginative flavourings, preserved lemons are storecupboard stars
The lowdown
THE LEMONS Meyer lemons, if you can find them, best approximate the Moroccan doqq or boussera varieties usually used for preserving. Meyer lemons’ thin skin and sweetness mean you can use the whole lemon – skin, flesh and all. If you can’t get hold of them, eureka lemons also work well, but be sure to use unwaxed, ideally organic, fruit.
THE SALT Pure sea salt is the best choice for preserving. Avoid table salt as it often contains additives such as anti-caking agents that can affect the flavour.
THE FLAVOURINGS Use whole spices rather than ground – cinnamon, cumin, coriander and star anise all work well – and add fresh woody herbs such as rosemary, bay or thyme... Whatever you fancy.
HOW TO PREPARE PRESERVED LEMONS Most recipes call for the skin of the lemon only. To prepare them, fully quarter the preserved lemons, then run a sharp knife along the inside of each piece to remove the flesh and bitter pith, leaving just the tender skin. Slice, chop or crush the skin, as needed for your recipe.
Depending on your taste for bitterness, you can use the whole lemon, flesh and all, for some recipes – especially in roasts or when whizzing into butters or marinades. Regardless of the preparation, always remove the pips.
Preserved lemons
Makes 1 large/a few smaller jars
Hands-on
time 10 min, plus 4-5 weeks fermenting
Specialist
kit 1 large jar (around 1.5 litres) or a few smaller jars, washed and sterilised. For how to sterilise jars, see deliciousmagazine.co.uk/ how-to-sterilise-jars
• 12 small lemons (about 1kg)