Preserved Lemon

 
 
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Jono’s Tip: The preserved lemons are great chopped up, mixed with a good quality harissa paste & served on top of hummus or couscous.

You need:

  1. 5 unwaxed lemons
  2. 50g sea salt
  3. 3 bay leaves
  4. 3 garlic cloves, peeled
  5. 5g dried chilli
  6. Extra virgin olive oil to top up

Method:

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.