I’m preparing for a Moroccan feast that I have planned in another few weeks, and preserved lemons are going to make such a beautiful, fragrant additions to my tagines and salads.
I usually like to keep these for at least four weeks before opening so that the lemons are completely broken down, having absorbed all the wonderful pepper and fennel seeds that infuse their scents and spice into this perfumed mixture.
- 1 kg of fat lemons, check they are unmarked and ripe
- 500gm of sea salt flakes
- 6 heaped tbs of mixed pink, green and red peppercorns
- 6 tbs of fennel
- 5 dried sprigs of thyme
Sterilize a pickling jar by washing in very hot water and drying it in a preheated oven. Do not dry with a dishcloth, as you risk spreading any unwanted bacteria into the sterilized jar.
Quarter the lemons as shown in the photos, taking care not to slice all the way through.
Take all the herbs and crush in a mortar and pestle, grinding to release their essence.
Now start to fill the lemons adding 1 tbs of salt per lemon, stuffing them generously.
As you pack these tightly into the jar as shown, sprinkle a generous layer of salt before adding the next layer.
Finish with a final thick layer of salt.
After five days, you will start to see some of the juices release into the bottle. Open and top with boiling water. Seal again for a further 3 weeks.
Your lemons should be soft, moist and flavorful.
Enjoy, and watch for my Moroccan Senses Feast coming to you soon!
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