Preserved Lemons are simple to make and lend a depth of flavour to all kinds of marinades, tagines, casseroles, couscous dishes, salads and sauces. They're a key ingredient in many Moroccan and Middle Eastern meals. Freezing the lemons first breaks down their cell structure, which speeds up the preserving process.
plus pickling and freezing
makes 1 jar
Sauces & Preserves
2 heaped tsp salt
1 lemon, juice of
1 whole bay leaf
Scrub the lemons well and slice them lengthwise into sixths.
Freeze the lemon slices on a tray until rigid.
Sterilise a medium jar and its metal lid.
Take the lemons out of the freezer and pack them into the clean jar.
Add the salt and lemon juice and the bay leaf.
Cover with oil.
The pickled lemons will be ready in about a week but will improve over several months.
To use the lemons, scoop out and discard the lemon flesh, then thinly slice the rinds.
Once you open the jar, you'll need to keep it in the fridge.