It’s winter in Perth, Western Australia and this year we are having a really good lemon and orange harvest. I am always on a look for ways to preserve surplus harvest and a good friend of mine suggested I try making preserved lemons. She won me over with ‘they go great in Tagines’ but she didn’t mention how amazing they look in the jars :).
I used lots of salt but I am still going to chuck them in the fridge after a couple of weeks of them sitting sitting in a cool, dry cupboard for a few weeks.
Here are the steps I took:
- I cleaned my chosen citrus with a scourer and rinsed them off (I used the last of the limes, some fresh lemons and a mix of lemons and oranges to make three jars respectively).
- I then took each piece of fruit, cut the ends off and quartered them (large fruit got cut in half again).
- I put 1/2 Tbsp of table salt in the bottom of each of my jars (pre-sterilised with boiling water), put a layer of fruit, pushed that down with a wooden spoon and then added another 1/2 Tbsp salt.
- I repeated the fruit, press and salt cycle until the jar was full to the brim.
- I then added freshly squeezed juice to the jar, added 1 Tbsp salt and popped on a sterilised lid.
- A few taps on the kitchen bench to get all the air bubbles to the top and I moved onto the next type of citrus.
- Then all the jars went into a cupboard for a few weeks.
I will let you know how they go 🙂