The salt-preserved lemons take around one week to ferment. They are really simple and don’t require any fermentation experience or expertise. A link to the recipe is in the ingredient list.
When the lemons have finished fermenting, place them in a medium-sized bowl.
Dry roast the spices. If this is your first-time dry roasting ground spices, see the section above for more details.
Mix the spices into the lemons, then pack the lemons back into the jar.
Top the lemons with the oil to act as an oxygen barrier for storage.
Store in the fridge and consume within 6 months.
Mustard powder doesn’t have the same flavour as mustard seed, however, you can replace the seed with mustard powder if required. You can also grind your own fenugreek seeds, it’s just fairly difficult as fenugreek is really hard.
This recipe is perfect for a 500mL mason jar with a metal ring lid because it provides a good seal.