Lemons are now at their best and what better way to preserve that zingy flavour.......

 All you need are these ingredients-

  • 280g coarse kitchen salt
  • 15 scrubbed lemons
  • A few bay leaves
  • 10 cloves
  • Sticks of cinnamon, broken into shards
  • 1/2 cup lemon juice
  • Sterilised Jars (I run mine through the dishwasher)

Making this is so easy........ I like to use smaller jars for giveaways..

Quarter lemons.

Massage well... don't be afraid to "really" rub the coarse salt into the lemon slices, you want to release all those know get them flowing........and if you have a tiny paper cut on one of your fingers you will certainly find out.

I placed a teaspoon of salt into the bottom of each jar, then packed the lemons in nice and tight. Don't forget to use the leftover juices and salt in the bottom of the mixing bowl, I just spoon that into each jar. Slide in the bay leaves, cloves and cinnamon. Top with some of the freshly squeezed lemon juice and seal. Store for about a month or so in a cool dark place so the salt can work it's magic. Because they are quite strong in flavour, a small amount goes a long way. When using the preserved lemons I tend to scrape the flesh away and thinly slice the skin for most dishes., unless I am making a big batch of lamb shanks, then I use the whole lemon to give lots of flavour to the dish.

So many uses.....

Moroccan tagines, fish, poultry, lamb, salads and even tarting up a salsa. 

If you still have lots of lemons left over, here are a couple of lemon recipes for a lemon cocktail or some delicious lemon curd ........but my all time favourite has to be the Limoncello

Hopefully you get a chance to make one of these recipes....just think vitamin C and Winter is just around the corner.

That Limoncello worked a treat for me last year!