Lemon confits / Preserved lemons

Thanks to my FB follower who spotted a inconsistency between my FB page and the blog! I had accidentally removed this post from the blog... I probably got distracted by something... or someone... wonder who this might be... Anyway lemon confits are back!

The winter has ended; it is a good time to finish harvesting the lemons (or to buy them at a fair price), but you don't know what to do with all these lemons!? Let's prepare some jars of lemon confits or preserved lemons for summer salads and tajines. This is a very simple preparation that will add the little plus to your, sweet and savoury dishes, cakes and cookies...

Ingredients

- 1 kg lemons (~ 8 lemons), preferably organic if not coming straight from your garden
- 200 g salt
- hot water
- 1 big jar

Instructions

1. Incise the lemons in four quarters - do not cut them, the quaters must keep together (see picture above).
2. Stuff with one tablespoon of salt.
3. Squeeze all the salted lemons in a steril jar.*
4. Add the remaining salt in the jar and cover with hot water.
5. Close the jar tightly and store for at least 3 weeks before use.

Tips

* To sterilise the jar, first clean it, then keep it in boiling water for 10-15 minutes.