Preserved Lemons - A Terrific Christmas Gift

Now for those of you that love giving foodie gifts to your friends and family and want something easy to do , this idea is for you.

The amount of jars you make depends only on the amount of lemons you have, just make sure that your jars are filled to the brim so that air can't rot the lemons.

This is a hands on job, also make sure that you don't have any cuts on your fingers as you will know it when the salt gets in.

These last for ages as long as they are stored in a dark place. I store mine on the bottom shelf at the back of the pantry.

What to use these for the list is endless, all Moroccan food uses preserved lemons and when you see the price of the bought jars it will make you wonder why you hadn't made your own before. You can add them to couscous, rice, pasta, salads the list goes on and on.

You don't have to add the extra spices, you can just make them with salt only.

Preserved Lemons

As many lemons as you want to preserve for 2 500ml jars you will need about 12 lemons, you may need extra for juice – rock salt – any or none extra flavourings whole peppercorns, fresh bay leaves, whole chillies dried or fresh

Now cut the lemon into quarters BUT don’t cut all the way through to the bottom. Press into the centre of the lemon rock salt approx a heaped dessertspoon. Squash the lemon closed, and place into the jar, continue ensuring that the lemons are jammed into the jar. If using extra flavourings place them in the jar as you fill it. Cover with lemon juice, screw on a lid and place in a dark place IE the back of a cupboard. Leave for 1 month before using.

See isn’t that easy, a bit of cutting, squashing and juicing.

NOTE you may get a white mould on the top of the lemon, don’t worry this is harmless wash it of the lemons before using.