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I exclaim! Because i’m real excited…

As you may (or may not) have gathered, my favourite cuisine is that which haileth from the North Africas and any new inspiration from these general areas is very exciting here at G&L HQ. So it was a few weeks ago that i watched Yotam Ottolenghi demonstrate a very easy way to preserve Lemons. Fantastic, i always knew i was missing a vital ingredient in my Moroccan/ Tunisian cooking cupboard. But it wasn’t until i was reading the amazing blog of Melissa McClellan “Food in Jars” that i really felt that “have to” desire to get preserving. I am going to give you the method i used to transform a sad bag of lemons into a magic culinary tool but i really do recommend you to spend the time to check out Melissa’s pages of Jar related inspiration.

(Vegan, Gluten free)
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  • 6/8 unwaxed Lemons
  • Good quality Sea Salt
  • A nice big jar
  1. Right to sterilise your jar- boil a kettle and get a pan on the hob
  2. Pop your jar and lid in the pan and completely cover in the boiling water
  3. Boil for 15 minutes, drain the water and let your jar dry
  4. Wash and dry your lemons,
  5. Chop the root tip off each and cut into quarters- ensuring you don’t cut all the way down (so the sort of remained interacted)
  6. Hold each Lemon over the jar and sprinkle liberally with salt,
  7. Squash the Lemon into the jar
  8. Repeat with each Lemon (lots of natural juice should squish out as you do so, enabling you to fit all the lemons in the jar)
  9. Screw on the lid and leave to sit in room temperature for 3 days, shaking the jar to incorporate all the juices
  10. Refrigerate for at least 3 weeks
  11. To use, remove the required lemons, wash the excess salt off and thinly slice,
  12. For more inspiration have a look at Melissa’s blog, she gives a great recipe for Lemon puree