Preserved Lemons
Tutorial Amy Palmer-Millin of Kookery | Photography Ines Pandzic
It’s that time of year when the picking is ripe for preserving. If you’ve ever thought you’d love to
pickle, preserve or jar, this is a fabulous place to start.
The holiday season is perfect for making and giving. Create handmade, edible gifts, preserve your community and make sure you keep a jar too.
Prep time - 15mins
Makes 4 jars (8oz)
you will need
+ 4 jars (we used Ball Mason Quilted 8oz/237ml jam jars and BPA-free lids, which come in a set of 12 at Big W)
+ a large pot
+ 1 large glass/ceramic bowl
ingredients
+ 8 lemons + 2 extra lemons for juicing
(approximately 2 lemons per jar, so just calculate upwards if you would like to do more jars)
+ 450gram rock salt
+ 8 bay leaves (fresh is ideal)
+ 1 teaspoon coriander seeds
+ 1 teaspoon fennel seeds
+ 1 teaspoon caraway seeds
+ 1 cup lemon juice
+ 1 chilli or 1 teaspoon chilli flakes (optional)
step 1
Add your jars to the large pot, add water and bring it to the boil.
step 2
Cut each lemon lengthways into 8 individual pieces and place into a bowl.
step 3
Add the salt to the lemons.
step 4
Combine the spices and add to the bowl.
step 5
Give them a mix and squeeze the lemons a little to release their juices. Allow to sit 5-10mins.
step 6
Remove sterilised jars from water and place close to your lemons.
step 7
This is the fun part. Pack lemons tightly in the sterilised jars and squeeze over some extra juice. Most jars will need a top up.
TIP Squish the lemons in tight, this will release more juice and make your jar look bountiful. It’s important to make sure the juice covers the lemons completely.
store : : gift : : eat
Store jars in cool dark place for 3 weeks before using.
A simple tag and ribbon will add the finishing touch to your gift. Your preserved lemons will make the perfect gift for neighbours, friends and family, and the perfect addition to your holiday meals.
If you haven’t used preserved lemons before, make sure you only use the skin and pith (discard the flesh). The skin can be cut into strips for Moroccan tagine, or you can finely dice and add to couscous. Bake the
lemons with your fish or add it to your dips. It gives hummus a zesty lift.
contributors
Tutorial Amy Palmer-Millin of Kookery | Photography Ines Pandzic
This project first appeared in issue 22 of tickle the imagination magazine