Jono’s Tip: The preserved lemons are great chopped up, mixed with a good quality harissa paste & served on top of hummus or couscous.
- 5 unwaxed lemons
- 50g sea salt
- 3 bay leaves
- 3 garlic cloves, peeled
- 5g dried chilli
- Extra virgin olive oil to top up
Slice the lemons into thin rounds, remove any pips & dress in a bowl with the sea salt, garlic cloves, bay leaves & dried chilli.
Leave to rest for 2 hours (good time for a running sesh or a nap). When you come back you should have lots of liquid from the lemons. Transfer all the ingredients including the liquid into a sterilised pickling jar & top up with extra virgin olive oil.
Seal the jar & store in the fridge for up to a month.