Middle Eastern cooking has brough many gifts to cooking, but perhaps none that are more versatile or delicious than preserved lemons. They are worth the extremely little bit of time and effort to make, especially since they will keep for over a year. Just combine cut-up lemon pieces with salt, pepper, herbs, and fresh-squeezed lemon juice in a jar, and then top off with water and let sit until the lemons have softened, stirring every so often. Use them in your favorite Middle Eastern dishes or with simple roasted or sauteed chicken or fish.
- 100 grams salt (non-refined)
- 5 lemons
- 10 pepper (grains Hujiao)
- 8 fresh thyme (branches of)
- Sterilize the jar and cover the base with salt.
- Cut 3 lemons into pieces.
- Salt the lemon pieces.
- Put the lemon pieces in the prepared jar, add salt, pepper and thyme.
- Repeat the process until the jar is full of lemons.
- If necessary, use your hand to pack the lemons into the jar.
- Extract the juice of 2 lemons and add to the jar. Fill the rest with water.
- Leave the jar in the pantry and stir it at least once every week for one month.
- Can be stored for up to 2 years.