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Whole preserved lemons
- Difficulty
Easy
By Itamar Srulovich and Sarit Packer
Published 2014
This is not so much a recipe as a preparation guide – you can preserve as many lemons as you want or think you will use. Make these when good small lemons are in season and going for a good price. Try to buy unwaxed ones, but otherwise wash the lemons well with soapy water to remove as much wax as possible before you start.
Method
Use a small knife to score a cross three-quarters of the way down into each lemon so it opens up like a flower but stays intact. Fill the cut space with loads of sea salt and put the lemons in a sterilised jar, pushing as many as you can into the jar. Seal the jar and leave it on the windowsill for 2 weeks.
Liquid will start to come out of the lemons and should reach about halfway up th