Bags of ripe lemons reduced for quick sale prompted me to get preserving...
I washed & partially quartered the lemons.
Added sea salt to the insides.
Tightly packed them in a sterilised jar, layering with more salt, peppercorns, a star anise & some bay leaves.
Topped up (& covered) with fresh lemon juice & sealed.
I shall leave them for about 4-8 weeks before testing...
The leftover lemons were turned in to yet more Lemon Curd!
7 comments:
My difficulty with preserves is always that I don't really know what to do with them when I have them!
I shall add these to slow cooked, spiced lamb stews along with dates & almonds...
I adore preserved lemons cooked with chicken with garlic. I didn't know they needed to be filled up with lemon juice - thanks for the tip. x
I'm having lemon with honey at the mo for sore throat !
These look amazing. I love to have chicken with lemon, parsley and garlic (gremolata I think it's called).
Sound and look great and it is simply not possible to have too much lemon curd!
Can you just reuse an old jar for this? Do you just screw the lids on or is there a special way to seal them?
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