( MAKES 1 jar )
Photo by Annabel Langbein Media
In a month or two lemons will be hard to find and ridiculously expensive so it's a good idea to preserve them now, when they are cheap. Preserved lemons look pretty and make a useful gift. When you come to use them you discard the juicy middles and just eat the rinds. They make a great addition to couscous, salads, dressings and tagines. Pureed, they add a special flavour to sauces and dressings. Once opened, they will keep for months in the fridge.
Scrub the lemons well and cut each lengthwise into six wedges. Freeze on a tray until rigid (this breaks down their cell structure, which speeds up the preserving process). Sterilise a medium jar and its metal lid.
Pack the frozen lemon wedges into the jar, add the salt, lemon juice and bay leaf and cover with oil. Seal with lid. The pickled lemons will be ready in about a week but will improve over several months. Once you open the jar, you'll need to keep it in the fridge. To use the lemons, scoop out and discard the lemon flesh, then thinly slice the rinds.
More edible gifts from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com