How am I supposed to resist lovely miniature golden lemons hanging, unwanted, over somebody's back fence? These seven fit snugly in a 500 ml preserving jar, perfect for a batch of preserved lemons.
Preserved lemons
Adapted from flavours of Morocco and
taste.com.au
7 small, thin-skinned lemons
7 tbsp sea salt
Freshly squeezed lemon juice
Wash and dry lemons to remove any surface dust or dirt. Cut one end of each lemon, about 5mm from the base, so they sit flat. Place 1 lemon at a time, cut-side down, on a chopping board and cut lengthways into quarters without cutting all the way through to the base. Repeat with remaining lemons. Fill each lemon with as much salt as possible. Salt extracts juice from the lemon, softening the rind. Push lemons into jar. Sprinkle over remaining salt.
Place the lemons, in a single layer, in a zip lock bag or a covered bowl. Seal and place in fridge for 3-4 days to soften the skins.
Wash and dry a 500 ml glass jar with a plastic or plastic-lined lid (a metal lid could corrode). Transfer the lemons to the jar. Pour over enough lemon juice to completely cover lemons. Seal, label and date. Place in a cool place, away from direct sunlight, for at least 4 weeks.
