Preserved Lemons
HB-17261 · Hand-built original
Fragrant salt-packed lemons left to mature for at least three months until their rind softens and turns intensely lemony, ready to chop into dishes a little at a time.
Other30 minMakes 2 x 18 fl oz jarsVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: lemons
Servings:2quantities adjust to match
Ingredients
- 10-15 unwaxed lemons
- 9 oz flaky sea salt (depending on the size of the lemons)
- 2 cinnamon sticks (optional)
- 2 dried red chillies (optional)
- 4 bay leaves (optional)
Method
- Sterilise two sealable jars of about 18 fl oz each by washing them well in warm soapy water, rinsing them thoroughly, and leaving the jars and lids upside down to dry in an oven heated to 275°F, or by running them through a hot dishwasher cycle.
- Scrub the unwaxed lemons clean under running water.
- Cut each lemon in half lengthways, then cut each half lengthways again into three long, thin slices.
- Pack the lemon slices tightly into the sterilised jars, packing the flaky sea salt generously around the slices as the layers build up.
- Tuck the cinnamon sticks, dried red chillies and bay leaves, if using them, down among the packed lemons.
- Press the lemons down firmly, finish the jars with a final layer of salt on top, and seal the jars.
- Store the preserved lemons in a cool, dark place for at least three months, turning the jars every day and adding more salt whenever the layer of salt at the bottom disappears.
- Use the mature, yellowish-brown lemons by scraping away the pith and flesh and chopping the softened rind finely, keeping opened jars in the refrigerator.
Prep: 30 min
Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.