Preserving lemons is a fool proof way to make sure you have lemons at home all year round. On top of that, preserved lemons will add an extra flavour dimension to your food 🍋💥
This is the recipe for Otthelenghi style preserved lemons. It’s very important to use organic lemons for this recipe. Chemical treament is often applied to non organic lemons to make lemon peels more shiny. As we use the whole lemons in this recipe, it’s extra important to use organic lemons. Your ferment can only be as good as the ingredients its contains.
- a 800 ml clean jar
- about 10 organic lemons.
- non-jodised salt. About 5 tbsp per lemon
- 1 red chili, 1 spring rosemary, other spices like 10 peppercorns, 2 springs of thyme or cinnamon, star anise….
Cut 5 lemons cross-wise starting from the top till a depth of about 2/3 of the lenght of each of the lemons. 5 lemons is an estimation. Use as much lemons as you can pack in 1 jar.
Stuff each of the lemons with about 1 tbsp of salt. Fit the stuffed lemons in the jar. Close tightly and leave in a cool dry spot out of direct sunlight.
1 week later…
Open the jar. Add your spices. Add enough lemon juice to cover all the lemons. Let ferment for another 3 weeks. Keep in the fridge once opened. The acid and salt makes that the lemons will keep for a very long time.
What can you do with fermented lemons?
Don’t expect to be able to eat an entire lemon at once. They’re like tangy flavour bombs. In small quantities, preserved lemons add an extra dimension to your dishes! They’re a delicous topping on hummus with roasted chickpeas, olive oil and herbs. You can use them in vinaigrettes, marinades, Moroccan stews, couscous and pasta dishes.