Preserved Lemons, Peppercorns with Ginger and Garlic

GIVEN TIME THIS HEALTHY AYURVEDIC PICKLE JUST KEEPS ON GETTING BETTER, AS THE RIND BECOMES MORE TENDER AND ROBUST. FINELY CHOP THIS PICKLE AND USE IN SALADS, OR AS PART OF MARINADES, DRESSINGS AND GARNISHES. OTHERWISE EAT JUST SIMPLY AS AN ACCOMPANIMENT TO MAIN MEALS AND SNACKS.

MAKES ABOUT 200G | PREPARATION TIME: 15 MINUTES

FRESH

6–7 unwaxed lemons, halved then each half cut into 3 wedges

8–10 garlic cloves

60g piece ginger, peeled and cut into long slivers

30g whole stem fresh peppercorns

SPICES

1 teaspoon ground turmeric

3 teaspoons chilli powder (optional)

PANTRY/LARDER

about 200g sea salt flakes

2 teaspoons soft brown sugar

NOTE

If not using unwaxed lemons, make sure to scrub them really well before use.

Make sure the garlic and ginger are super-dry.

1. Place the lemons, garlic, ginger and peppercorns in a large bowl and cover with the turmeric, chilli powder, if using, salt and sugar.

2. Using your hands, rub in the spices, making sure everything is well coated.

3. Transfer the mixture to a sterilised jar with a tight-fitting lid.

4. Place the jar in direct sunlight for 6–8 days, making sure to shake vigorously every other day. Refrigerate for 4–6 weeks.