When you have an abundance of lemons, preserve them in salt so that you can add a versatile burst of flavour to many dishes all year round.

Recipe: Jenny Garing

Prep time: 20 minutes
Cook time: 10 minutes
Waiting time: 2 months

These preserved lemons are flavoured with cinnamon, bay leaves, coriander and a touch of honey and they make a lovely gift for friends. Measurements vary depending on how many lemons you have to preserve and what size jars you use.

Makes: a 500ml jar

INGREDIENTS

Lemons – amount depends on how many jars you’re using
Rock salt
Cinnamon quills – 1 per jar
Coriander seeds – 1 tsp per jar
Bay leaves – 2 per jar
Honey – 1 tsp per jar
Juice from lemons – 1-2 cups

METHOD

Cut the lemon in half from top to bottom, but not all the way through. Then cut in half again so that you have four quarters all still attached at the bottom. Fill up the two cuts inside the lemon with rock salt. Pop the lemon into a glass jar and repeat with as many lemons as will fit into the jar snugly. Fill as many jars as you like, and then add another spoonful of rock salt.

Add a cinnamon stick, a teaspoon of coriander seeds and two bay leaves to each jar. I then squeeze a cup or two of lemon juice into a pot and add enough hot water so the combined liquid is enough to fill the jars you’re using. Add honey, one teaspoon for each jar, and stir until it dissolves.

Try to spread this honey liquid evenly through the number of jars you have, covering the lemons.

Once you have tightly screwed lids on all the jars, sit them in a roasting pan and fill it up with water, covering the jars halfway. Put it on your stove on medium heat and bring the water to the boil. Let it simmer for about 10 minutes, then remove the jars and let them cool. Store them in the pantry for two months before using. Once opened, keep them in the fridge.

Note: Always use the rind of the lemon in your dishes and throw away the flesh (the flesh is too strongly salted to use).

Ideas for using Preserved Lemons:

• Finely chop one tablespoon of Moroccan preserved lemon rind and add it to cooked couscous.
• Add three Moroccan preserved lemon wedges to a chicken tagine, along with some green olives.
• Add two teaspoons of chopped Moroccan preserved lemon rind to a pot of your favourite chicken soup.
• Mix a tablespoon of finely chopped Moroccan preserved lemon rind into a risotto toward the end of cooking.
• Add two teaspoons of finely diced Moroccan preserved lemon rind, one can of tuna and some olive oil to cooked pasta and mix well for an quick and delicious meal.
• Cut the rind of a quarter of a Moroccan preserved lemon into slivers and add to a tomato salad with fresh mint and parsley.
• Coat large pieces of white fish (e.g. monkfish or bluenose) in lemon oil and then quickly sear in a hot pan. Put into an oven dish with one tablespoon of finely diced Moroccan preserved lemon rind and two tablespoons of white wine. Bake until the fish is cooked through.

Love this story? Subscribe now!