Preserved Lemons

I first came across this recipe in Patricia Wells’s fabulous book At Home In Provence. I’ve evolved it a little over the years — occasionally I’ll add saffron or caraway seeds, depending on my mood.

Makes just under a litre

4 unwaxed lemons

150–200g sea salt

the juice of 4 lemons

200ml olive oil a jar, or enough to cover

Wash and dry the lemons thoroughly. Then cut them lengthways into wedges. Toss them in a bowl with the salt and lemon juice, making sure they’re well covered, then transfer into 2 sterilised 500ml jars. Note that the jars mustn’t have a metal lid — the acid from the lemon juice will corrode them.

Leave the lemons to steep in their jars in a cool place for seven days, shaking them every day.

When the time’s up, add olive oil to cover. (If I’m going to, this is when I like to add a pinch of saffron, caraway or nigella seeds. I’m debating mustard seeds, too, but I haven’t tried that yet.) Store in the fridge for up to 6 months.