These are widely used in Middle Eastern cooking, for which only the peels ins used and not the pulp. In this recipe the lemons are cut into wedges of being preserved whole, in traditional style. The wedges are more practical for potting and they are also easy to prepare before use.
MAKES TWO JARS
10 untaxed lemons
about 200ml/7fl oz/scant 1 cup fresh lemon juice or a combination of fresh and preserved
1. Wash the lemons well and cut each into six to eight wedges. Press a generous amount of sea salt into the cut surfaces, pushing it into every crevice.
2. Pack salted lemon wedges into two 1.2 litre/2 pint/5 cup sterilized jars. to each jet, add 30-45ml/2-3tbsp salt and 90ml/6tbsp lemon juice, then top up with boiling water to cover the lemons.(If using larger jars, use more lemon juice and less water.)
3. Cocer the jars and leave to stand for 2-4 weeks before serving.
4. To serve, rinse the preserved lemons well to remove some of the salty flavour, then pull off and discard the flesh. Cut the lemon peel into strips or leave in chunks and use as you like.