You will need:
- a clean jar- sterilized in boiling water 5 minutes
- lots of kosher salt
- lemons as many as will fit in your jar
Step 1: wash your lemons. I suggest organic for this application but, if you are using non organic than wash the skins with a mild soap and water before using.
Step 2: slice down each lemon to almost the end (but don't cut all the way through!) Make two slices to create 4 quarters. Fill as much Kosher or sea salt you can into the center.
Step 3: jam as many lemons as you can into a clean, sterilized jar. Sprinkle a bit more salt and seal.
Place in fridge for at least a month. Shake every once in awhile to distribute juice and salt. After a month rinse before using and slice off the outer skin to use in your favourite dish.
I made a couscous salad with mine
- 2/3 cup dry couscous
- 1 tbsp olive oil
- 1 cup boiling water
- 1/2 onion
- 1/2 preserved lemon - use skin only
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 1/4 cup toasted pumpkin seeds
- salt/pepper to taste
Step 1: rinse under cold water and remove flesh and most of the pith. Chop skin.
Step 2: in a pan heat olive oil and toss couscous to toast for a minute or two.
Step 3: add boiling water, cover and remove from heat. Leave at least 5 minutes, once done fluff grains with a fork.
Step 4: in a small pan saute onions with salt and pepper until just starting to develop some browned edges. Remove from heat and chop fine and add parsley, basil and lemon.
Step 5: toast pumpkin seeds in same pan for a few minutes.
Toss all ingredients and add a bit of fresh olive oil and perhaps a squeeze of lemon juice.