Preserved Lemons

Preserved Lemons a lovely ingredient that can be used  to give dishes a tangy citrus flavour , commonly used in  Middle Eastern and Greek style dishes these preserved lemons add a citrus zing to many dishes.

Ingredients:

8 unwaxed lemons washed and dried.
4 tablespoons salt
Juice of two lemons

Method:

1. A large screw top jar that has been sterelised by washing in boiling water and dried in the oven.
2. Cut a cross in the top of each lemon but keep the base intact.
3. Fill the slits made in the  lemons with salt.
4. Tightly pack the salted lemons into the jar and top with more salt between the lemons.
5. Pour over the juice of two lemons into the jar.
6. Screw the lid tightly and leave the jar in a cool dry place for 5-6 weeks.
7. Shake the jar daily to distribute the juices formed by the salt and lemon juice.

8. Lemons are ready to be consumed once they have gone soft and changed from a bright yellow to an almost orange colour.Takes about 5-6 weeks.
To use the lemons wash the access salt off the lemons and use them  to make pickle, add them in salads, marinades and many Middle Easten/ Greek dishes dishes.They will last up to a year once they have been preserved.The preserved lemons can also be eaten as they are or made into Indian pickles.

You may like:
Carrot Pickle
Preserved lemon pickle

Submitting to:
Flavours of Greece Event by  simplyfood guest hosted by PJ of seduce your tastebuds.
Lets cook Pickles event by simply.food