Now here’s something we love. We especially love them in Middle Eastern and North African dishes, but they also add some lovely zesty freshness to meat dishes, salads and drinks alike.  Remember to slice them very thinly as their taste can be quite overpowering when adding big chunks of lemon to your meal.

COOKING TIME 30 mins // PICKLING TIME 3-4 weeks

INGREDIENTS
Lemons,
Coarse salt
1 sprig rosemary or 1 bay leaf
Lemon juice

METHOD
1. Sterilise a glass jar and lid by submerging it in a pot of rapidly boiling water for a few minutes.
2. Thoroughly wash the lemons. Cut them almost into quarters (leaving the bottoms joining the four pieces together). Fill the insides of the lemons with coarse salt, then pack into the sterilised jar.
3. Add a sprig of rosemary or a bay leaf or two, then cover with extra lemon juice and seal. Store in a cool, dark place for 3–4 weeks until the rind has softened. (Only the rind of preserved lemons is eaten; discard the flesh and seeds).

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