There’s just a hint of spring in the air here in the UK, and my thoughts are already turning to fresh salads and light ‘spring-like’ food!
There are wonderful citrus fruit in the shops at the moment, and this recipe brings all the intensity of citrus flavours to the fore, while in the meantime gentling the sharpness that can sometimes be too overpowering.
Preserving lemons takes about a month, and then, stored in the refrigerator, they will last for months… which is great, because you don’t need much to bring a zing to any dish.
Typically preserved lemons are used in Moroccan dishes such as Tagine, and Couscous, but with just a little imagination I think there are many possibilities to introduce this gorgeous flavour : salads, pasta, curries, marinades for tofu and tempeh, side dishes such as french beans, asparagus or carrots, as well as sauces, dressings and even desserts. As well as Mediterranean dishes such as hummus or olive tapenade.
I litre jar : 8-10 lemons (and limes)
- 1)The favoured choice of lemon for preserving is Meyer lemon, but other types of lemon work fine. It’s important they’re unwaxed, as you will be eating the rind ….
- 2) I used Himalayan salt … which is the only salt I use in the kitchen these days.
- The best jar to use is almost certainly a glass kilner jar with a good tight seal. Don’t use metallic lids as they will react with the lemon juice.