Preserving is a simple way to make the season’s bounty last. Few things demonstrate this better than preserved lemons. They improve with age and bring a spark of brightness wherever they’re used.
Think of this recipe less as strict instruction and more as gentle guidance. Feel free to mix up the spices and make it your own. With the lemon trees laden with fruit at the close of the season, now is the perfect time to prepare a jar or two for year-round use.
Ingredients
4 unwaxed lemons, washed
1.5 litres of water
100g of salt
3 cloves
1 cinnamon quil
2 star anise
Method
Combine all ingredients (except the lemons) in a medium sized saucepan and bring to a simmer.
Ensure all salt is dissolved before adding the lemons and slowing cooking over a low heat for 15 minutes. We like to use a cartouche to ensure the lemons remain submerged.
Allow the lemons to cool completely in the liquid before adding to a sterilised jar.
Place a lid on the jar then allow to mature to 4-6 weeks in a cool, dry place.
Once opened, keep in the fridge.