Saturday, 20 September 2014

Preserving Lemons

Preserved Lemons are one of those things that are ridiculously expensive given what they are and how easy they are to make.
Essentially they're just lemons cut up enough to have the juice squeezed out and salt squeezed in. They're then left in their own salt enriched juices to mature for a few months, preferably in a cool dark place.

With an annual abundance of limes I keep meaning to make them, but never do.
Until this year... finally.

It's not as though we don't need them, or wouldn't use them for they are always the missing ingredient when we make Moroccan and Dad likes to cook his chicken in the juices.

I don't know whether it was that finally I had a set of jars to use, I was more confident with the sterilisation process, had fewer other ideas for how to use the fruit...
but they're now bottled to await the long maturation in storage process.

Half of the limes undiced:

Half of them diced. Each recipe seems to have a preferred method of cutting them, be it in sixths, eighths or fluted at one end while kept whole, the salt squeezed in through the open end. I'll admit, I was lazy and just cut them in a simple easy manner so that they would be easy to juice, easy to press the salt in and easy to pack into a jar. 

Squeezed, salted and thoroughly mixed,

before being packed into a jar with the salty juice poured in over.

These will be dumped in the back corner of the pantry and forgotten about, so let's wait and see how they turn out in a few months. 

The Recipe: 

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