Sweet-sour preserved lemons
A wonderful way to use lemons in winter…in soups, chicken tagines, lamb tagines, stews, ragouts, oven-bakes dishes, sambals. I also use the skin, finely chopped in salads. Not too mention how beautiful it looks in the pantry, or on a buffet or kitchen dresser..
- About 10 lemons, organic if possible, depending on the size of your jar
- 400 ml sugar
- 125 ml coarse salt
- 1 tablespoon of turmeric
- 1 teaspoon of chilli powder(optional)
- fresh lemon leaves
- Wash the lemons well under running water and cut them into quarters.
- Mix the salt, sugar, chilli powder and turmeric together and roll the quarters in the mixture until well covered.
- Layer the lemon quarters is a sterilized jar and sprinkle each layer liberally with the sugar mixture.
- Add the lemon leaves and fill the jar with the lemon quarters and sugar mixture until full.
- Store in a cool and dark place, turning the jar upside down every day. Store for about a month before using.
- The lemon juice and sugar mixture will eventually form a brine.
- If preferred, you can omit the sugar and spices, keep the lemons whole, prick them with a fork and layer the whole lemons with the coarse salt.
Recipe adapted from Rainbow Cuisine by Lannice Snyman.