Lemon preserves are a staple of Northern African cooking. Both sour and salty, they are the perfect addition to tajine, couscous and roast chicken. Plus, with only two ingredients, they couldn’t be easier to make!
- Active time: 10 mins
- Total time: 10 mins
- Fermentation: 2 weeks
- 10 lemons
- 6 tbs (90 ml) sea salt
- 4 tbs (60 ml) kombucha or apple cider vinegar
- 1 cup (250 ml) lemon juice
- water, enough to cover the mixture
Cut off one of the ends of each lemon, leaving as much flesh remaining as possible. Make 2 lengthwise slashes on each lemon, making sure to leave the quarters joined at the other end of the lemon.
Place the lemons in your Mortier Pilon fermentation jar, gently crushing to release the juice. Repeat this step until all of the lemons are in the jar.
Mix kombucha or vinegar with lemon juice in a bowl and add the salt. Pour the mixture into the jar, release any air bubbles. Top off with room-temperature water. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the lemons and the rim of the jar. Swirl to mix.
Let the mixture ferment at room temperature, covered, for 2 weeks. Mix every two days. Once the desired level of fermentation has been reached, refrigerate or serve.