|Photo by Steve Shanahan|
Aside from their many uses, there is something nurturing about watching your lemons mature, a friend of mine said to me it’s f like watching a bottle of sea monkeys come to life, or a bud coming into flower. I think I’ll go with the flower thing, I’ve never been terribly fond of sea monkeys.
I choose unsprayed lemons because the skin of the lemon is used in cooking, rather than the flesh.. You will need about 5 to 6 small lemons with about 8 or so large lemons extra, used for juicing. Keep a few extra lemons on hand for topping up the bottle with juice a couple of days later as the lemons need to stay submerged in liquid while they mature. Use sea salt as this provides a better flavour than regular table salt. To preserve 5 to 6 lemons you will need a sterilised 1.2 litre jar.
1-2 tbsp finely chopped preserved lemon
Whisk together all of the ingredients in a medium bowl. Adjust the lemon juice according to taste and season with salt and ground black pepper.