I love adding preserved lemon to my dishes but the process of making them traditionally, though easy, is so time consuming. If I run out I want them NOW, not in 6 weeks, so I used to end up buying them more often than not. Now, with a steam oven I can have my preserved lemons on demand and make as small or large a batch as I wish.
You can reduce or increase the quantities in this recipe as you wish and swap out the aromatics for whatever you have on hand, cloves and peppercorns also work well
METHOD
- Partially dissolve the salt in a a few tablespoons of water or lemon juice.
- Place all ingredients into 100C proof ziplock bag and using the immersion method, remove as much air as possible, or ideally, use a vacuum chamber or vacuum sealer to seal.
- Place in steam oven, set to Steam or Sous Vide, 95C for 1 hour. Add jars into the oven in the last 15 minutes to sterilise.
- Decant lemons into jars that have been sterilised in the steam oven for 15 minutes at 95c .
- These can be used immediately and will keep for several weeks in the fridge.
Share:
Ingredients
4-6 lemons cut into 6 wedges each
1 c salt
2 cinnamon sticks
5 star anise
2 bay leaves.
