I was given a bag of homegrown lemons from my aunty and apart from squeezing them over everything I was cooking I was also wanting to add a different dimension to my dishes.
As always, never having enough time to plan ahead, I found this fantastic idea by preserving the lemons overnight!
Photo: Simon Lambert
Quick preserved lemons
Makes 1 small jar/bowl full
Ingredients
4 lemons
1 Tbsp sea salt
2 tsp sugar
½ tsp coriander seeds, lightly toasted
Pinch of chilli flakes
Method
Thinly slice two lemons. Juice the other two and mix the juice with the salt and sugar.
Arrange the lemon slices on the bottom of a non-reactive dish and pour the seasoned lemon juice over the top. Sprinkle with the seeds and flakes.
Leave to rest overnight.
The lemons will last in the fridge for up to a month if submerged in lemon juice.
