Preserving Lemons Weck Style

Posted: Nov 18 2013

We had a huge delivery of Weck jars this week, these classic German glass storage and preserving jars are a staple for us and are so useful. This week we used ours to make some preserved lemons, which are not only delicious, but also make a great Christmas present.
Preserved lemons are lovely with lamb or chicken in stews or roasts and can also be added to salads. There are many variations on the basic recipe, but here's ours.

You will need:
6 tbps coarse sea salt
sprig of rosemary
bay leaf
6-8 peppercorns
juice of 6 more lemons
Firstly sterilise the Weck jar. Then, cut a cross into each lemon, from one end cut through to almost the other end of the lemon, but not quite - the lemon should still hold together.

Stuff a tablespoon of the salt into the cuts of each lemon and press the lemon back into shape, then push the lemons into the Weck jar.

Add the bay leaf, rosemary sprig and peppercorns to the jar and top it up with the lemon juice. Seal and leave in a cool, dark place for at least a month before using.
What do you use your Weck jars for? We'd love to know, send us your pictures or recipes and we'll pop some up on the blog.