This week chef Mike Van de Elzen talks all about how to preserve Lemons.
Lemons are in season right now and being able to preserve them will not only give you access to that wonderful intense citrus flavour all year round, it will also save you money.
I would always have a bottle of preserved lemons in the Fridge or Larder as the flavour that they have is so good , it can bring any dish especially slowed cooked Lamb to another level.
Preserving lemons is easy.
Take 6 lemonsÂ
1 cup rock salt
1 medium jar
Cut the lemons from top to bottom into 8 segments stopping before you slice through the bottom of the lemon. Helping to keep the lemon together.
Start by sprinkling some salt into the bottom of a sterilised jar, then start to fill the jar with lemons. Pressing down each time to release the juice. Sprinkle with salt at each layer of lemons until you reach the top. Once the lemons have reached the top of jar press down firmly and try to add another layer of lemon. Even if you have to cut a lemon in half.
Finish with salt.Â
The end result should be the lemons totally submerged in both salt and lemon juice.
Seal and store for 6 months if you can before trying it.
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