Preserving makes the best of the now to enjoy in future months. There's no better example of this than preserved lemons. Like a fine wine, they improve as they age and help to turn the humblest dish into something refined.
Our recipe for preserved lemons is more a technique than a full blown method, with the option to warm up the spices as you please. Take the time to prepare these during the cooler months to enjoy these year-round.
4 unwaxed lemons, washed
1.5 litres of water
100g of salt
1 cinnamon quil
2 star anise
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, we prefer to keep these in the fridge.