Speedy Preserved Lemons
As many as you wish to make!
20 minutes prep, 6 hours preserving
Can I adapt this easily as a vegetarian or vegan?
This recipe is so simple and yet produces delicious preserved lemons in a few hours. Yes, a few hours - and they'll last for about a month. This a proportional recipe so can be scaled up or down.
For each lemon
half teaspoon salt
1.5 teaspoons chilli powder (adapt to taste)
2.5 teaspoons nigella seeds
enough olive oil to fill the jar you are using
Before you begin
Sterilise your jar
Gently zest the lemons being careful not to remove all the skin
Starting 4cm below the top of the lemon, slice vertically into quarters
Boil the lemons in water until tender (about 5 minutes). A knife should be able to go through the skin with little resistance but the lemons should still hold their shape
Drain and set aside to cool
Mix the salt, chilli powder and nigella seeds together
Gently dry the lemons and put a teaspoon of chilli-seed mix into each lemon
Place the lemons into your jar and sprinkle any remaining seasoning over the top
Fill the jar with olive oil, ensuring that the lemons are completely submerged
Close and gently shake the jar so the spices are evenly spread
Set aside for 6 hours before enjoying