Preserved Lemons

When life gives you too many lemons, preserve them. These salty, citrusy preserved lemons add a burst of flavour to everything from salads and dressings to roasted vegetables and seafood.

Ingredients

• 8 large lemons
• 2 cups of lemon juice (about 6-8 lemons)
• ½ cup Mrs Rogers Fine Sea Salt
• 2–3 cups water (for brine)
• 1/8 cup sugar
• 4-5 Mrs Rogers Bay Leaves
• 2 tablespoons of Mrs Rogers Black Peppercorns
• GoodLife Glass Jar
• Optional: sliced peppers or onions for extra flavour

Directions

1. Make the brine by bringing the water to a boil and stirring in the salt until it dissolves. Set aside and let it cool completely.
2. Slice about ¼ inch off the top and bottom of each lemon. Cut a cross down each lemon, stopping about three-quarters of the way so the base stays intact.
3. Gently open the lemons and rub in about ¼ teaspoon of salt (per lemon) into the cuts. Toss the lemons in the sugar and salt. Cover and refrigerate overnight (up to 24 hours).
4. Pack the lemons tightly into a sterilised* glass jar so the ingredients reach the shoulder of the jar. Add the peppercorns and bay leaves. Tip: add sliced peppers or onions at this stage for extra flavour.
5. Pour the cooled brine over the lemons and other ingredients, ensuring the lemons are submerged by about 1 inch. If needed, add more brine and fresh lemon juice to cover.
6. Store in the refrigerator. Let the lemons cure for 3 weeks for the best flavour.