1kg unwaxed lemons
300g sea salt
1 tsp black peppercorns
3 bay leaves, sliced into strips
1 tsp coriander seeds
To fill a 1L Kilner jar.
Firstly, make the cure. In a pestle and mortar coarsely crush the peppercorns and coriander, then combine in a bowl with the salt and bay leaves. Mix well.
Slice the lemons in half lengthways and again into quarters, and squeeze to remove juice - the juice can be used for something else or added to the preserve. Add the used rinds to the cure mixture. Combine well, making sure to rub the salt into all the little nooks and crannies.
Sterilise your jar then scatter a little of the cure in first. Pack the lemons in alternating layers with the cure until the jar is completely full and each lemon piece is surrounded by the salt and spices. The lemons should be completely covered so add a little more salt, if needs be.
Seal the jar and keep in a dark room for at least one month before use.
At the ODK, we use the preserved lemons in a multitude of ways, but our favourite is making our Lemon Tasty Paste, combining puréed preserved lemon with rosemary, raw garlic, fresh lemon juice and olive oil. We turn this into dressings for winter cabbages, replace parmesan in our dairy-free pestos or rub onto chickens before roasting. Yum!