Preserved Lemons

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Middle eastern preserved lemons are easy, delicious and make great homemade gifts! Use them to add flavour to a whole range of dishes…

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Equipment

Sterilised, resealable jars

Ingredients

Lemons

Sea salt, coarse

Optional Ingredients for flavour

Bay leaves

Cinnamon Sticks

Birds-eye chilies

Cardamom pods

Star Anise

Cumin Seeds

Cloves

Thyme

Peppercorns

Coriander Seeds

 

Method

  • Cut lemons into quarters and squeeze the juice out of each quarter into a bowl. Remove pips if you see them.
  • In another bowl, add the lemon segments and salt. Allow one cup of salt for every ten lemons.
  • Rub salt into lemons and then layer the lemons and salt into the jars along with any herbs or spices. It looks more attractive if you place the lemon segments, peel side facing out, and that you wedge the herbs or spices between the lemon and the glass. It is also important that you make sure the lemon segments are very tightly packed.
  • Add reserved lemon juice until the lemons are completely covered. You may need to add extra juice.
  • Seal and leave to cure in a cold dark place for at least a month.
  • Before using the preserved lemons, scrape away the flesh from the peel and wash off the brine.
  • *TIP ­–If you want to quicken the preserving process, freeze the cut lemon pieces for 4 hours and then let them defrost before continuing on with the recipe. You will find lemons prepared this way should be ready to use after two weeks.