Preserved lemons, satsumas & limes

Preserved lemons, satsumas & limes

By
From
V is for Vegan
Makes
350 ml

Ingredients

Quantity Ingredient
8-10 small indian lemons, limes or satsumas, (or 5-6 big lemons)
250g rock salt
5 lemons, juiced

Method

  1. Sterilise a 350 ml jar by washing it thoroughly in hot soapy water, rinsing well and then placing it in an oven preheated to 170°C for 15 minutes. Sterilise the lid in boiling water for 15 minutes, with the rubber seal if the jar has one.
  2. Meanwhile, wash the outside of all the citrus and cut into quarters, without cutting all the way through, so that the 4 sections are attached at one end. Pack the salt inside the fruit, leaving the filled citrus in a bowl until the jar is ready.
  3. Put a 5 mm layer of salt in the bottom of the hot, sterilised jar, then carefully fill with the salt-stuffed citrus, sprinkling a little salt between the layers. Press down once you have filled the jar and top up with the lemon juice, and some water if necessary, to cover the fruit. Close the jar and keep an eye on it for the next 3 or 4 days, making sure that the level of liquid does not dip below the fruit. Then, once you are confident that the fruit will remain submerged, store for 6 weeks in a cool, dark place before using it, finely sliced and added to grain dishes.
Tags:
Vegan
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