31 Days of MOO No. 4 Preserved Lemons
Even though lemons are expensive to buy, it is still cheaper to buy lemons and preserve them yourself than it is to buy preserved lemons. Of course if you have a lemon tree, then the only cost is the salt.
When a kilo of lemons is around $7 and the salt will cost no more than $1, MOOing preserved lemons is a big budget saver.
You will need:
3 lemons per jar - Meyer are the best if you can get them, but Lisbon are good too.
Sea salt
Cool, boiled water
Extra lemon juice
Step 1. Make a solution of 1/4 cup vinegar to 2 litres cool water and soak the lemons for 10 minutes, swishing around, to clean them. Rinse in clean water.
Step 2. Trim each end of the lemons.
Step 3. Slice into quarters, but leave them attached, so they open like a flower but don't separate.
Step 4. Put a teaspoon of salt into the bottom of a sterilised pint size (500ml) jar.
Step 5. Put a teaspoon of salt into each lemon.
Step 6. Put the lemon, cut side down, into the jar, pushing it down to release the juice. Sprinkle with a teaspoon of salt.
Repeat this process to fill the jar, finishing with a teaspoon of salt. The jar needs to be half full of lemon juice, so push those lemons down hard. If you don't get enough juice, add some from a squeezed lemon. Cover with cool, boiled water, making sure the lemons are completely covered.
Step 7. Screw lid on and let the lemons sit at room temperature for three days, shaking it and turning it two or three times a day.
Step 8. After three days on the bench, put the jar into the fridge. Let it sit a minimum of three weeks before using.
To use: take the lemon from the jar and scrape off the pulp. Discard. Rinse the salt off. Thinly slice the lemon peel and add to your recipe.
When a kilo of lemons is around $7 and the salt will cost no more than $1, MOOing preserved lemons is a big budget saver.
You will need:
3 lemons per jar - Meyer are the best if you can get them, but Lisbon are good too.
Sea salt
Cool, boiled water
Extra lemon juice
Step 1. Make a solution of 1/4 cup vinegar to 2 litres cool water and soak the lemons for 10 minutes, swishing around, to clean them. Rinse in clean water.
Step 2. Trim each end of the lemons.
Step 3. Slice into quarters, but leave them attached, so they open like a flower but don't separate.
Step 4. Put a teaspoon of salt into the bottom of a sterilised pint size (500ml) jar.
Step 5. Put a teaspoon of salt into each lemon.
Step 6. Put the lemon, cut side down, into the jar, pushing it down to release the juice. Sprinkle with a teaspoon of salt.
Repeat this process to fill the jar, finishing with a teaspoon of salt. The jar needs to be half full of lemon juice, so push those lemons down hard. If you don't get enough juice, add some from a squeezed lemon. Cover with cool, boiled water, making sure the lemons are completely covered.
Step 7. Screw lid on and let the lemons sit at room temperature for three days, shaking it and turning it two or three times a day.
Step 8. After three days on the bench, put the jar into the fridge. Let it sit a minimum of three weeks before using.
To use: take the lemon from the jar and scrape off the pulp. Discard. Rinse the salt off. Thinly slice the lemon peel and add to your recipe.