Preserved Lemons  Veg    CD    ACC

Vegetarian   Vegan  Vegetable Cold  Accompaniment   Pickles   Preserve  Preserves Preserving Gluten Wheat Dairy Free  Eggless

Ingredients

8 Lemons

Water

150g/5oz  Sea Salt

2  Cinnamon sticks, each about 7cm/3 inches long

4 teasp Coriander seeds

2 teasp Black peppercorns

8  Whole cloves

240ml/8fl.oz.   Olive oil

Instructions

1. Prepare the jars (see notes below)

2. Bring a large pan of water to the boil, add the lemons and return to the boil.  Cook the lemons for 3 to 4 minutes.

3. Drain then immerse the lemons in cold water until they are cool enough to

handle.

4. Meanwhile place approximately 1.1L/40fl.oz. of water in a large saucepan together with the salt, cinnamon, coriander seeds, peppercorns, and cloves. Bring the mixture to a boil over high heat and then remove from the heat.

5. Tightly pack the whole lemons into warm jars  (see notes below). You can halve or quarter the lemons lengthwise to achieve a tighter fit if you prefer.

6. Ladle in the hot brine, including the spices, to within 1cm/ 1/2 inch

of the rims then add a layer of  olive oil, cover, seal and label (see notes below).

Notes:    See also General preparations

Jars - Use jars which are free from cracks, chips or flaws. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.

Filling the jars –  Fill with the fruit to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  alcohol etc.) to within 1cm/ ½ inch of the top, making sure the fruit are completely covered with the liquid. Cover with a waxed disc (wax side down), Immediately  place a cellophane disc over the top then cover with a screw top lid.

Store in a cool dark place for 2 months before using. Store in the refrigerator once opened.

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