Preserved lemons
We use preserved lemons for our classic lemon roasted chicken. But you can use them as well in salads or stews to add a tangy lemony flavour. We use both salt and a sugar syrup to preserve. In many other recipes you will use only salt. But mixing in sugar allows us to not only use the lemons but also the brine for cooking (as it will not be all too salty).
Ingredients
12 lemons (must be organic)
450 g of sugar
200 g of salt
Procedure
First make the sugar syrup. Bring 1 liter of water to a boil with the 450 g of sugar. Set aside to cool.
Then to the lemons. Trim the nubs off both ends of each lemon. Slice the lemons into quarters, leaving the ends attached. Meaning, don’t cut all the way through but leave about 2 cm uncut. Open the lemon and stuff them with one to two spoons of salt.
Put the lemons into a big glass jar. Pack them pretty tight and let them sit the night over to release some of their juices.
Next day, pour over the sugar syrup to cover and put a lid on the jar. Keep it in a cold, dark place or in the fridge. Let them sit for at least 45 days before using. In the fridge they will last long, even years.