We have two lemon trees in our backyard and they are fruiting prolifically at the moment. I love cooking with lemons but I wanted to try something a little different today. This is my first attempt at preserved lemons.
The lemons are covered in lemon juice although some recipes use water. Those little things floating around are fennel seeds not lemon pips and there are a few cloves, coriander seeds and black peppercorns as well as the salt. I'm led to believe the juice will go from cloudy to clear within a few days and the lemons should be ready to use in about a month. I hope this experiment works as I'd like to use the preserved lemons in some middle eastern recipes further down the track.
Anne xx
