Preserved Lemons Middle Eastern Style Recipes

Steps:

• Scatter a spoonful of salt into a 1 litre sterilised jar.
• Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.
• Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.
• Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.
• Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).
• Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!

Steps:

• In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
• Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;

Steps:

• Wash and dry lemons. Cut each lemon into quarters, do not cut all the way through so that the lemon is still intact and joined together at the base.
• Spoon about two teaspoons of sea salt into each cut lemon and place the lemon into a sterile glass jar, packing them in tightly. Repeat step until all your lemons you want to preserve have finished.
• Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
• Seal jar and leave in a cool dark place for 40 days and nights. (You can leave them longer than 40 days if you wish) do not refrigerate until opening.
• Enjoy.