Soak the lemons in water for 2
Juice 6 of the lemons and set the juice aside.<
he peel, soak the lemons in lukewarm water for 3
nd scrub 4 of the lemons thoroughly. Cut them lengthwise into
Combine all ingredients in large bowl, tossing lemons until well coated in salt and spices.
Pack mixture into a sterilized 3-cup jar, pressing lemons down to extract juice. Top up with a little water if required. Seal with lid.
br>Meanwhile, lightly coat quartered lemons with oil. Grill, turning, for
Wash lemons well.
Be sure to
Blanch 6 Meyer lemons in boiling water 5 minutes.
When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s).
Squeeze enough juice from remaining lemons to measure 1 cup.
Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
Cooks' note:
Preserved lemons keep, chilled, up to 1 year.
jar (size of the lemons will determine the size of
Blanch 6 lemons in boiling water 5 minutes.
When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup.
Add enough juice to cover lemons and cover jar with lid.
Let stand at room temperature, shaking gently once a day, 5 days.
Add oil and chill.
Preserved lemons keep, chilled, up to 1 year.
ach lemon.
Pack the lemons into the jar, pressing them
Rinse and dry lemons; trim tips of stem ends,
Scrub thin skinned unblemished lemons and dry well.
Cut
ar.
Pack in the lemons, pushing down with addition and
br>Meanwhile, rinse the preserved lemons under running water; pat dry
Quarter lemons vertically from top to within
Wash and dry lemons. Cut each lemon into quarters,
Continue process with the remaining lemons. Be sure to use all
hrough. Stir through olives, preserved lemons and 2 tablespoons cilantro. Cool
Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
mix the water, salt and vinegar together and boil for 6 minutes.
leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.