
Karen Gay
Preserved Lemon

Ingredients
125 g Salt
5 Lemons
Method
Scrub the lemons
Then cut into 8 wedges
Optional step (Soak overnight in cold water)
Place a layer of salt into the bottom of a 500 ml sterilised glass jar
Drain off the lemons and then with your hands squeeze them or squash them with a potato masher – this is to release the juice
Mix the remaining salt through the lemons
Then put into the glass jar, add all of the liquid
If the jar isn’t full, top up with some extra lemon juice
Seal the jar and leave in the pantry for a minimum of 4 weeks. (Don’t refrigerate)