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Preserved lemons-their flavour a perfect mixture of salty and sweet-conjure up images of desert caravans and exotic street markets. And for home cooks, they’re the perfect combo of difficult to find in stores and relatively easy to make yourself. It’s really worth sourcing organic lemons-they have a non-waxy coating and you’ll be making good use of both skin and pulp. Used in Middle Eastern cuisine to elevate soups and stews, preserved lemons also make a sharp addition to marinated olives or to pasta with duck confit. Life giving you lemons? Now you know what to make.
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RECIPE
 8-12 small organic lemons
6 cups water
¾ cup sea salt
½ cup olive oil
In a large pot of boiling water, blanch lemons for 3 minutes then remove. Set aside.
Boil 6 cups of water. Add salt and boil for 2-3 minutes longer, then remove brine from heat. Pack blanched lemons tightly into sterilized jars with seals and fill with hot brine until lemons are covered by the liquid. Top each jar with a light covering of olive oil. Seal jars and keep in cool, dark place for 4-6 weeks before using. Use whole lemons cut into small pieces. Keeps for 2 months, refridgerated, once opened.
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