Preserved lemons

The Australian Women's Weekly Preserves Cookbook
Preserved lemons
Photography by Ian Wallace, styling by Louise Pickford.

Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Favourite flavours: Easy recipes

Preserved lemons
INGREDIENTS

8 medium lemons (1.1kg)
11/2 cups (450g) rock salt
5 fresh bay leaves
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 cup (250ml) lemon juice
METHOD

1. Halve lemons lengthways; carefully cut each lemon half in half again, without cutting all the way through. Open lemon halves out slightly.
2. Squeeze lemons over a large non-metallic bowl to catch the juice; add lemons to bowl with salt, bay leaves and seeds, mix well.
3. Pack lemon mixture into 1.5-litre (6-cup) sterilised jar; pour enough of the juice into the jar to cover lemons. Place a sealed small plastic bag filled with water on top of the lemons to keep them submerged; seal jar. Label and date jar.

Notes: Store preserved lemons in a cool, dark place for at least three weeks before using. Refrigerate after opening. To use, remove and discard pulp, squeeze juice from rind, rinse rind well, then slice according to the recipe. Cinnamon sticks or chillies can be added to the preserved lemons in step 2.

Serving ideas: Use the rinsed preserved lemon rind in tagines, couscous, salads, sauces, stews and pilafs.

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