Recipe: Preserved lemons

Preserved lemons add a refreshing international feel to a dish.  They are a good way to add some tartness to a dish without adding so much acidity.  Definitely a staple in Moroccan and Middle Eastern cuisines, but well adaptable for the creative cook.  A little fine diced preserved lemon in your salsa will catch your guests off guard, or you could incorporate them into a cocktail - dry them out, grind them up and rim the glass for a margarita.  Always glass containers or good quality plastic ware for the preparation as the salt is corrosive to metal ones (and cheaper plastic).  A vessel that has a good enough seal to be flipped upside down is a good strategy (tight lidded mason jars are perfect).

I've included a Sufi spice mix for reference, but to be honest I've usually kept the preserving quite simple so the lemons can go in any direction when I use them (often just salt and lemons, maybe a few bay leaves and peppercorns).  If you pack the lemons well, with no air gaps, you won't need any additional lemon juice, but it doesn't hurt as it creates a good seal and adds to the brine.  It is very important that there are no air gaps or lemons exposed above the salt as this is where bacteria can get in and ruin the party.  When you use the lemons, remember to rinse them well of any packing salt as they will have absorbed enough.

You will need:

5                   lemons

1/4 - 1/2C     kosher salt (have lots on hand to be sure)

as needed      lemon juice

Sufi spice (optional):   

1                    cinnamon stick

3                    cloves

6                    coriander

4                    whole black peppercorn

1                    bay leaf

Method:

 - wash the lemons well

 - cut the lemons in quarters and remove the seeds

 - if using spices, toss the lemons and spices and half the salt together in a bowl

 - put a layer of salt down in the bottom of the jar

 - start layering the lemons (and spices) tightly into the jar and fill gaps with more salt

 - once everything is in, give the mix a light press to get some juice flowing

 - add some fresh lemon juice if you like

 - top the jar off with a last layer of salt and press tight

 - set in a dark cupboard for 3 - 4 weeks

 - as juices will naturally settle to the bottom, flip the jar every other day to the topside gets brined evenly

 - once you've started to use the lemons, it is best to keep the jar in the fridge to be safe