Ingredients: (makes 1 large jar of preserved lemons)
- 3 large unwaxed, organic lemons (per large jar)
- An extra lemon for the juice
- 1 large jar, sterilised
- 7-8 tsps of salt
- Water that has been boiled and cooled (sterile)
- Prepare the jar: The jar has to be cleaned and sterilised. (I washed the jar and soaked it in hot water – and the cap! – and let it air dry.) Add a teaspoon of salt at the bottom of the jar.
- Prepare the lemons. Wash the lemons in a water-vinegar solution, and wipe dry.
- Cut off the stem.
- Quarter the lemons, but make sure the lemons are still connected at 1 end.
- Salt the lemon with 1 tsp of salt in the center.
- Place the lemon into jar, with the pulp facing down towards the bottom of the jar. Push it down hard.
- Add 1 tsp of salt at the top of the lemon in the jar.
- Continue steps 3-7 with the other 2 lemons.
- Now with all that squeezing, there should be enough lemon juice to come up to about halfway up the jar. Squeeze more lemon juice into the jar from the extra lemon to bring it up to about 3/4 up.
- Cover with the cool water to the top of the jar. Optional: Add another tsp of salt at the top before closing the jar with cap.
- Close the jar with the cap, tight. shake and rotate gently.
- Store at room temperature for 3 days, shaking and rotating the jar a few times a day. I leave it on my kitchen counter, so I would remember to rotate and shake the jar gently.
- After the 3 days, store the jar in the refrigerator for 3 weeks. It can only be used after 3 weeks. And it will last for up to 6 weeks. Always store the lemons in the refrigerator.
- You can use it in a lot of dishes – I love it with chicken!