Are mostly used in North African and South Asian cooking where they are also known as county lemons. It was a cheap and effective way for lemons to be kept well after they are out of season.
I’m shamed to say that until recently I had never used preserved lemons and now try to chuck them into everything, as they give off a sweeter taste to normal lemons. They are perfect in tagines, sauces or for keeping chickens and turkeys moist in the oven.
I’ve done a bit of research into what else preserved lemons can be used for and they seem fairly versatile. The liquid can be used in Bloody Marys or any other drink that needs seasoning with salt and water. If you ever making creamed horseradish chuck some of the liquid in the flavours complainant other well.
You will need a two litre mason jar to hold all the lemons and will need to pickle for at least 28 days and will easily last six months up to a year.
- 16-20 lemons depending on size
- 2kg sea salt
- fresh thyme
- Cut the nubs off the top the bottom of all the lemons, then cut a cross 3/4 quarters of the way down the lemons.
- In the mason jar pour enough salt to cover the bottom by at least a 1cm.
- Pour salt into cuts of the lemons the place cut side down inside the jar. While filling the jar place thyme stalks in randomly.
- Once jar is full of lemons pour in warm water until it covers all the lemons, close lid and shake a couple of times.
- Leave for at least 28 days to preserve.