Preserved Lemons
Speedy Preserved Lemons
Portions:
As many as you wish to make!
Cook Time:
20 minutes prep, 6 hours preserving
Can I adapt this easily as a vegetarian or vegan?
Yes
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.
Ingredients
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
Preparation
Before you begin
Sterilise your jar
Step One
Gently zest the lemons being careful not to remove all the skin
Step Two
Starting 4cm below the top of the lemon, slice vertically into quarters
Step Three
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
Step Four
Drain and set aside to cool
Step Five
Mix the salt, chilli powder and nigella seeds together
Step Six
Gently dry the lemons and put a teaspoon of chilli-seed mix into each lemon
Step Seven
Place the lemons into your jar and sprinkle any remaining seasoning over the top
Step Eight
Fill the jar with olive oil, ensuring that the lemons are completely submerged
Step Nine
Close and gently shake the jar so the spices are evenly spread
Set aside for 6 hours before enjoying