When life gives you too many lemons…preserve them!
We have to admit to a soft spot for lemon trees. With their pretty, delicately fragranced blossoms and tangy fruits, it’s no surprise that they’ve been one of our best selling products for over 25 years.
There’s nothing like a homegrown, unwaxed lemon for lending that unmistakable dash of summer to any meal. But when your lemon tree produces more lemons than you can use, this is the recipe to turn to. Preserved lemons are delicious chopped up and added into stews, tagines and other dishes, and they make excellent presents too.
- 6 unwaxed lemons
- 180g Maldon salt flakes
- 2 star anise
- 2 large dried red chillies
- 2 bag leaves
- 4 black peppercorns
- Sterilized 500g preserving jar
Wash and dry the lemons, then cut each one in half lengthways, and each half into three long thin segments. Place an even layer of lemons in the bottom of the jar, and scatter over a layer of salt. Repeat until you reach the top of the jar, then press them down into the jar and cover with a final layer of salt.
Poke the spices, bay leaves and peppercorns down the sides of the jar so that you can see them clearly (the colours and textures look great if you are making these as presents).
Leave in a cool, dark place for three months or longer, turning the jars every day. Add extra salt if you can’t see any in the bottom of the jar.
To use, remove from the jar, discard the pith and lemon flesh, chop the rind very finely and add to your favourite dish. Refrigerate after opening and cover the remaining lemons in the jar with lemon juice or olive oil.