Quick preserved lemons
This is my go-to method – so practical and much quicker they can be ready in 10 days. I cannot resist eating them from the jar.
- Wash and dry the lemons
- Slice them finely, about 3mm thick, and pick out the pips
- Weigh into a bowl
- Calculate 10% salt add and stir in.
- Compress into a jar – the lemon juice will easily cover the lemons.
- Submerge them using your method of choice
- Leave at room temperature for about 10 days