Preserved Lemon Pickle

One thing I have learnt is that when you have a glut of something, be that money, veg, meat or whatever, always plan for when it’s not going to be around.  I’m pretty good at doing that with everything except money!  Quite often on the market you will see big bowls of fruit or veg for £1.  It’s reduced because it needs to be eaten quickly so I buy them and preserve them for another day.

This really quick pickle uses a few of the jars stored away in the pantry and is amazing with curry (I quite often have it just simply stirred through cooked rice).

Ingredients:

  • 1 large preserved lemon (flesh removed & discarded and skin rinsed thoroughly then chopped)
  • pickled red cabbage
  • pickled cornichons
  • bunch of mint
  • finely chopped red onion
  • teaspoon black onion seeds
  • good pinch black pepper

 

Advertisements

Preserved Lemons

All you need is a sterilised jar, unwaxed lemons, rock salt and whatever seasoning you fancy. I used a few bay leaves, peppercorns and a few juniper berries. Just slice the lemons into quarters but don’t cut all the way down to the bottom. Squeeze it open and put some rock salt inside. Pack into the jar squashing as you go and adding your salt and seasonings, as you squash the juice will come out. Once the jar is full top up with extra lemon juice and salt and seal.  Leave at room temp and gently agitate for a few days then leave for about 6 weeks. Dead easy.  When you come to use them discard everything but the pith and skin which will be lovely and soft, rinse really well then chop and add to your dishes. They are wonderful in taffies and also make a really great instant pickle to accompany your curry.

the salt will do all the work now