Preserved Lemons

Directions

1. 1
   Wash the lemons in cold water and pat them dry.
2. 2
   Set 4 of them asidethese will be squeezed and their juice poured over the salted lemons.
3. 3
   Using a sharp knife, partially quarter the remaining lemons lengthwise by making two deep cuts right through the fruit, keeping them intact at one end.
4. 4
   Rub a good teaspoonful of salt into the cut surfaces of each lemon.
5. 5
   Pack the fruit chock-a-block into sterilized, wide-necked jars (see p. 21), sprinkling in the remaining salt, and the peppercorns, bay leaves, and coriander seeds (if using) as you go.
6. 6
   Squeeze the juice from the reserved lemons and pour over the salted lemons.
7. 7
   They must be completely covered.
8. 8
   You can top up the jars with a little water if necessary.
9. 9
   Seal with a vinegar-proof lid (see p. 22).
10. 10
    Leave for at least 1 month to allow the lemon rinds to soften before opening.
11. 11
    To use, remove a lemon from the jar and rinse it well.
12. 12
    Scoop out and discard the flesh (or puree it for use in dressings) and use the salted rind whole, chopped, or sliced.
13. 13
    Make sure the lemons in the jar remain covered with liquid and, once opened, keep the jar in the fridge.
14. 14
    Use within 1 year.