These are extremely easy to make and last for AGES. I kept coming across them in recipes and bit the bullet about a year ago, giving them a try. It was soooo worth it. I always have a jar on the go nowadays. They have a really strong citrussy flavour without the sourness. I stick them into couscous and quinoa salads, and often add them to plain Greek yoghurt with a small clove of garlic and a pinch of salt for a yummy dip.
When using them, you only use the peel (which needs a quick rinse), discard the pulp altogether! Make sure to buy unwaxed, organic lemons if possible, as the rind is what you’ll be munching. It is also a good idea to sterilise the jars before use. You can put them in a hot wash in the dishwasher or fill them with boiling water and leave for 10 minutes.
Makes 1 pint-sized jar
- 3 lemons (unwaxed and organic)
- 5-6 tsp. salt
- an extra lemon for juicing
- filtered water
- Trim the nubs off each lemon
- Quarter each lemon, slicing them to about 3/4 way to the end (tip)
- Put one tsp. of salt into the cavity of each lemon
- Put one tsp. of salt in the bottom of the jar.
- Put one lemon in the jar (cut-side down) and push firmly to release some juices. Put another tsp. of salt on top of the lemon
- Firmly press the second lemon down on top of first lemon. Add another tsp. salt on top of it.
- Repeat with the third lemon and add another tsp. of salt
- The jar should be half-filled with lemon juice. If it isn’t, add some juice!
- Poor the water in to fill to the top
- Put the lid on. Leave at room temperature for 3 days, turning it regularly (every few hours). After 3 days, move to the fridge (or leave out at room temperature like the Moroccans). Don’t eat them for 3 weeks, and then try to consume withuîn 6 months.