Quick preserved lemons

Quick preserved lemons

By
From
The Natural Cook
Photographer
Laura Edwards

When you have too many lemons, use this recipe to preserve them for another two or three weeks.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut the lemons in half and squeeze the juice into a small saucepan. Cut the skins in half again and add to the pan. Add 25g sea salt and a splash of water for each lemon. Bring to the boil with a lid on, then reduce the heat and steam for 15 minutes until the lemon skins have softened. Sterilise a jar. Fill the jar with the lemon skins and their salty juice and seal. If the lemon skins are not completely covered, squeeze enough extra lemon juice to cover them. To use, scrape out the remaining flesh from the skins and discard, then chop the rind finely.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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