Preserved Lemons

The little known secret of preserved lemons is that they are very quick, easy and cheap to make. When cooking with preserved lemons they add a wonderful lemony tang and saltiness to many Mediterranean or middle eastern dishes. They are perfect to use in place of fresh lemon, lemon zest or salt to add a more complex flavour to seafood, stews, braises, soups or pasta.

Ingredients

  • 2-3 Lemons
  • 4-5 tbsp of sea salt
  • 1 200ml glass jar
  • 5 pepper corns
  • 1 bay leaf

Method

  1. Clean glass jar using warm soapy water, then sanitise with boiling water.
  2. Scrub and clean lemons under running water.
  3. Slice  bottoms off two of lemons.
  4. Slice lemons into quarters and then eighths.
  5. Place 2 tablespoons of salt in bottom of jar.
  6. Place enough lemons in jar to cover the bottom.
  7. Add another tablespoon of sea salt and 2 of the peppercorns.
  8. Repeat until the jar is full, forcing down and compacting the lemons as you go.
  9. Slide bay leaf down the side of the jar.
  10. Juice the remaining lemon(s) and top up lemon juice in jar ensuring all lemons are covered.
  11. Close lid and store for three weeks before using.
  12. Before using, rinse lemon segment in cold water to remove excess salt.

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