Many dishes require preserved lemon, which is not always easy to find at our local shops. When the neighbour decided to trim her lemon tree which flows over our boundary wall, she gave us a box full of lovely lemons. We then decided to preserve the lemons. It is really easy to do this, much easier than finding it at a shop, especially when in a hurry.
First of all you have to wash and sterilize the glass jars in which you are going to preserve the lemons. Deon washed the jars, dried it and put it in a heated oven for a few minutes. The next step was to wash and dry the lemons. He then cut the lemons in quarters and packed it tightly into each jar, adding lots of salt (4 teaspoons) while adding the lemon quarters.
My job was to squeeze the juice from the lemons and then to cover the lemons up to the lid of each jar with the juice. Next the lids were screwed on tightly and each bottle was given a gentle shake and turned upside-down with the right-side up before putting it aside. For the next three days the jars must be turned a few times a day. After three days place the jars in the fridge for a month before using.
When you are at last able to use your lovely preserved lemons, rinse the amount that you need carefully to remove the salt and then discard the pulp. Only the peel is used. These preserved lemons add beautiful flavour to dishes like fish, Moroccan Chicken or Greek Lamb Stews – perfect for cold winter days.
I hope my neighbour will love her gift of preserved lemons.