Organic Insights - Spring 2022
when Life hands you lemons .... preserve them!
Dane Deaner / Unsplash
PRESERVED LEMONS As with all forms of food
Method Firstly, weigh your lemons, so that you can calculate howmuch salt you will need - it's roughly 10 to 15% of salt per total weight of your lemons. Cut your lemons into quarters and place them in a bowl. Evenly sprinkle 3/4 of the salt over the lemon quarters and mix well. Leave to sit for 30 minutes or longer. Using the remaining salt - sprinkle a layer on the bottom of the clean jar/s. Place a few salty lemon quarters on top of the salt layer in the jar, and squash down firmly using a wooden spoon or something similar. As you are looking to release the juice from the lemons to create a brine, each time you squash down a layer of lemons, sprinkle in one or two peppercorns. Repeat this until you have half-filled the jar, and then place on one bay leaf and repeat the layering and juice releasing process, until you are approximately 1 inch from the top of the jar. Make sure the lemons are covered with brine. If you need to, squeeze an unsalted additional lemon, to create juice, to
preservation, make sure all your chopping boards, knives, jars, lids etc are super clean. Wipe or wash your lemons to remove any dirt.
Ingredients Lemons Sea Salt Whole black Peppercorns Bay leaves Optional - cinnamon stick
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