How do I make preserved lemons?
I make mine the same way as the others with one exception as your not going to find Meyer lemons in the UK and I add some spices to mine for extra flavour, I add a stick of cinnamon, a few fennel seeds, black peppercorns and coriander seeds all used in Moroccan/Tunisian cuisine. I pickle mine whole, rubbing the salt into the lemons, just make a cross cut on the stem end and slits on the sides, and pack them into a wire closure sealing jar available at a kitchenware shops, my UK chef friends use them and I have bought them there when visiting, once a week for 4-6 weeks give the jar a few turns until they are soft and translucent, I let mine go longer as here in Canada my airing cupboard is cooler during most of the year. The spices lend a softer tone and are nice for added flavour even a dried chili or 2 for zip.
