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Preserved lemons are often used in North African cooking, try the rind diced in couscous and pasta dishes or in risotto.
lemons
sea salt
coriander seeds (optional)
peppercorns(optional)
bay leaf (optional)
chilli (optional)
cinnamon stick (optional)
Scrub the lemons in hot water and then dry.
Chop off the stalk and then partially quarter the fruit leaving the segmants joined together.
Squeeze the juice out of the lemons and then pack about a tablespoon of salt into the cuts.
Squash the lemons into a sterilised preserving jar and top up with the juice, make sure the lemons are covered (use extra juice if need be).
Add flavouring to the jar if you wish, try a few corriander seeds or peppercorns, a bay leaf, chilli or stick of cinnamon.
Leave for at least a month before using and once opened keep in the fridge.
To use, remove the pith (this can be used with the brine in salad dressings) and finely chop the rind.
