Preserved Lemons (Vegan)

Preserved lemon is a condiment that is common in North Africa, especially in Moroccon cuisine. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt, spices can also be included. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The flavour is mildly tart but intensely lemony.

This recipe is great because you don't really need exact quantities, just use enough lemons to fill which ever jar you choose to use and make sure you cover them with plenty of salt and lemon juice. Spice to taste.

1. Wash the lemons in cold water to remove the waxy coating, then pat them dry.
2. Cut the lemons into quarters, leaving the last one centimetre uncut.
3. Put one tablespoon sea salt in the middle of each lemon and close the lemon.
4. Take a large sterilized jar big enough to snugly fit the lemons and push the lemons down as you go, fitting as many as possible.
5. If you are wanting to add spices, you can do so now by sprinkling them through each layer along with more salt. You can add any type of spice you like(I do).
6. When you reach the top add the last layer of salt and enough lemon juice to just cover. Make sure all the lemons are covered or they will not cure properly at the top and will go mouldy.
7. Seal the jar and put it in a cold dark place for at least six weeks.
8. To use the lemons, remove the flesh and pith, and discard.
9. Finely slice or dice the skin.