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.