… and the lemon flower is sweet
But the fruit of the poor lemon is impossible to eat.
I am not one for recipes and what not, but with the wonderful lemon bounty we’ve had this year and seeing as there are only a realistic number of whiskey sours I can drink, Tish suggested why not preserve some lemons?
I’d never had a go at anything like this before but she assured me it was dead easy so I took her up on it.
She also mentioned this could become addictive.
Let me tell you straight …. she’s right! This is seriously delicious
Preserved Lemons from Yotam Ottolenghi’s Jerusalem cookbook
6 lemons, scrubbed
6 tablespoons coarse sea salt
2 sprigs fresh rosemary
2-4 dried red chilies
juice of 6 lemons
- Sterilize a quart jar.
- Cut a deep cross in the lemons all the way from the top to 3/4” from the bottom, so you are left with four quarters attached at stalk end.
- Stuff each lemon with a tablespoonful of salt and place in the jar. It should be a tight fit. Don’t be afraid to squeeze them.
- Seal the jar and leave for a week in the fridge.
- After a week, use a wooden spoon to squeeze out as much juice as possible.
- Add the rosemary, chillies and top up the jar with freshly squeezed lemon juice.
- Cover with a thin layer of olive oil.
- Seal the jar. Leave in fridge for at least four weeks.
Except for the salt, olive oil and the Jam Jar, the rest comes from our garden. What a bonus!