Since starting the preserved lemons earlier this week I came across a great idea for keeping them under the liquid (which, I should have said, is something you need to do).
Some recipes say to squeeze some additional lemons and add that juice to the jar. But I’ve found that if you squash the lemons in the jar hard and far enough, they make enough juice to cover them But this clever ruse helps keep the bits at the top under the liquid level.
Just take a tiny jam jar. I collect these from all sorts of places, but if you don’t have any, just ask at a local hotel or b and b – they often just throw the jars away. Such a waste!
Such a neat idea. Thanks zerowastechef! (you may find her blog really interesting and inspiring – I certainly do).