Citrus fruits are a major export of Belize and many varieties are farmed on commercial scale for juicing, pulping, and shipping. But, oddly enough, not lemons. It is very difficult to get lemons in Belize and they are a treasure to be prized when you come across them. Imagine my pleasure in getting some lemons from Chris and Sue at White Rock Farm when we got all that lovely cheese. The lemons were small, juicy, and thin-skinned - and should be perfect for making Persian salt-preserved lemons. Sue told me it was very easy to do and to just look up a recipe on line. So that is what Becki and I did.
|The results of our efforts - two pints of preserved lemons and some lemons to spare.|
All you have to do is scrub the lemons, cut them into quarters that remain joined at the base, rub coarse salt into the cut surfaces, and cram them into canning jars so that their juice fills the space between the lemons. No sterilizing, or heating, or cooking - just clean lemons plus salt pressed into a jar. The hard part is waiting the 3 to 4 weeks before they are ready use in your Mediterranean and Middle Eastern recipes.