Lemon trees have a habit of producing an abundance of fruit, but it can be tricky to know what to do with them. I love doing batches of preserved lemons for my own pantry but they make excellent gifts – particularly now that they are often asked for in recipes (but aren’t always available for sale).
500 g salt (fancy stuff not needed)
20 Unwaxed lemons
Dried Chilli (optional)
Extra lemon juice may be required
1. Start by sterilising your jars. You should need approximately two x 1L jars or equivalent.
2. Add a heaped spoonful of salt to each jar.
3. Quarter the lemons and add them to a large non-reactive bowl with the rest f the salt.
4. Mix with your hands, squeezing the lemons as you go to release some of the juice.
5. Tightly pack the lemons into the sterilised jars, adding a dried chilli to the jar if desired.
6. Spoon any leftover salt and juice into your jars. The lemons need to be covered and so if there is fruit exposed add extra juice until the lemons are submerged.
7. Seal the lids tightly and allow to sit in a cool dark place for about a month. Once you open the jar you should refrigerate it, but it will last well past 1 year opened.