PICKLED LEMONS

Recipe: Diana Henry’s Crazy Water Pickled Lemons

Organic unwaxed lemons

Coarse sea salt

Paprika

Extra virgin olive oil

Wash and slice the lemons

Place the lemons in a colander and set over a bowl – sprinkling with salt as you go

Leave overnight to drain off the excess moisture

Layer the lemon slices in a jar – sprinkling paprika as you go

Cover with olive oil

Ready in 3 weeks

PRESERVED LEMONS

Recipe: Diana Henry’s Crazy Water Pickled Lemons

Organic, unwaxed lemons – some for preserving and some for juicing to fill the bottles

Coarse sea salt

Cinnamon sticks

Coriander seeds

Black peppercorns

Bay leaves

Wash the lemons.  Cut the bottom off the lemons so they sit flat and quarter them making sure not to cut right through to the bottom

Hold them in your hand and pour 2 tsp salt into each opening. Squeeze them closed and place them in a sterilized jar

Put a weight on the lemons and close the lid

Leave in a warm place for 2 days

Remove the weights and add the cinnamon sticks, coriander seeds, peppercorns and bay leaves. Add enough lemon juice to cover the lemons completely and pour a layer of olive oil over the top.

Ready in about a month

TO STERILIZE THE JARS

Place the jars and the lids in a 110ᵒC (225ᵒF) oven for 10mins and keep in the oven with the heat turned off until needed so they stay warm.