You may be asking yourself what are preserved lemons? Well, preserved lemons are lemons that have been pickled in salt and their own juices, they are left to sit for a month before using and if done correctly will kept for years. They are typically used in Middle Eastern and Moroccan cooking, and can be added to salads, fish, pastas and much more.
Decide how much you would like to make, you can make as little or as much as you would like. I used a small glass jar with a good sealing lid. Ensure jar is clean and add about 1 teaspoon of salt to the bottom.
Rinse lemons (I used 3 large lemons). Cut the ends off and slice the lemons into quarters, leaving about 1cm attached at the bottom.
Fill inside of quartered lemon with 1 teaspoon of salt.
Put lemon in jar, open end down and push down to realise some of its juices. Put about 1 teaspoon of salt on top.
Repeat process until jar is full of lemons. The jar should be half full of the juice that the lemons have released, if not top it up with juice from another lemon.
Add filtered water to top the jar up.
Leave in a cool place, shaking regularly for the first few days. Can be kept in the fridge or in a damp cool place for a minimum of 4 weeks before eating.