If you haven’t guessed already the secret ingredient in the FiFi kitchen is the magic taste of preserved lemons but why buy something when you can make it yourself?
Quick de la quick all it entails is basically cutting up lemons, rolling them in salt tossing them in a jar and covering them with lemon juice and spices. Then you leave them in the sun for about 4 weeks and Bingo! They’re ready to add to anything…As easy as making a gin and tonic that I insist you sip when you slice up those lemons.
Get a clean jar
10 to 20 lemons
2 cinnamon sticks
3 Bay leaves
10 black peppercorns
10 coriander seeds
5 cloves
A packet of rock salt
·Wash lemons
·Slice into quarters but leave some for juicing
·Sprinkle with rock salt covering the inside.
·Put into jar as you go and squish them down so that the juice is released.
·Alternate the lemons with adding the spices so that they are scattered through the jar.
·Squeeze enough lemon juice to cover the lemons in the jar right up to the top.
·Pop on the lid
·Don’t they look gorgeous?
·Sit the jar in the sun for about 4 weeks. Jill Dupleix says to turn them upside down every day when you remember to mix up the juice. And she is right.
·Top up with more lemon juice when it gets low but try to keep the jar sealed for as long as possible.
·Don’t be scared if you see yukky looking lemon at the top.It’s not mould. Well I don’t think it’s mould: Ok it’s never killed me or any friends. Yet.
After 4 weeks they should look all gooey and soft and ready to eat so I suggest you put them in the fridge. Just rinse them before you use them because they will be salty.You are supposed to use only the rind but I like the flesh too.
Use them anywhere you use lemons (except in the gin and tonic). I’ve even added them to pastry for a bit of zing. And adding a bit of zing is what life is all about.
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