Preserved Lemons (Ray McVinnie)

재료

10 lemons, cut into quarters

6 tablespoons coarse salt, plus extra

4 Bay Leaves

2 sterilised 450g glass jars

방향

Put the lemons in a large non-reactive (not plastic or aluminium) bowl.

Squeeze the juice out of the lemon quarters.

Add the 6 tablespoons of salt and squeeze again.

Mix well and set aside for 1 hour, stirring occasionally. (There will be lots of juice.)

Put 1 extra tablespoon of salt into the bottom of each jar.

Push as many lemon quarters as possible into each jar.

Add two bay leaves to each jar.

Pour the juice left behind carefully over the lemons in the jar.

Remove air bubbles with a chopstick or similar.

Put another tablespoon of salt on top of the lemons in each jar.

Fill to overflowing with boiling water and cover tightly with the

lids.

Cool completely and store in a cool dark place.

Ready to use in 1 month.

노트

These lemons channel the traditional Moroccan way of preserving lemons in salt.

The peel is a great flavouring for anything savoury needing lemon, and can be finally diced and added to vinaigrettes and

sauces.