Preserved lemons are a brilliant store cupboard staple for adding flavours to mains, side dishes and even cocktails. They are also a great introduction to home preserving. All you need are a few unwaxed lemons, some salt, a jar and a little time.
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I’m a chartered and registered counselling psychologist and author with a Master’s degree in nutrition. I talk about psychology, mental health, food, and brain health. The aim is to leave you in possession of some helpful practical tips to support your wellbeing.
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I love preserved lemons but what I don’t love is paying for something I can easily make at home so here’s how I make my own wash and dry some unwaxed lemons and cut them into eggs put some cor sea salt in the bottom of a clean sterilized jar now dip the cut size of the lemons in the salt and pack them tightly into the jar sprinkling extra salt as you go top with boiling water and seal leave them in a cold dark place for about 4 to 6 weeks and then they are good to go to use remove the Flesh and just use the skin you can mash them into yogurt to make a dip use them to marinate chicken or fish whiz them into homemade hummus thinly sliced them into hot pasta with oil and garlic use them to season potatoes use the Brine and salad dressings
1 Comment
Amazing video keep it up