Preserved lemons

Preserved lemons

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Add chopped or sliced to couscous, rice salads, soups, stews, sauces and to some salads. If you would like an Indian-style pickled lemon to serve with curries, use curry leaves and peanut oil instead of bay leaves and olive oil. A red chilli may be added for a hot pickle.

Ingredients

Quantity Ingredient
12 lemons, unpeeled
3 tablespoons rock salt
1 tablespoon paprika
3 bay leaves
12 peppercorns
1/2 cup olive oil

Method

  1. Boil the lemons for about 20 minutes in water to cover, drain. Cut each into 6 wedges and layer in a large jar with the salt, paprika, bay leaves and peppercorns. Pour in the olive oil, which should cover the lemons. Cover the jar and seal. The lemons will be ready in several weeks. Once opened, store in the refrigerator.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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