Preserved Lemon

  • Preserves

The salty sour combination of preserved lemons may sound unusual but it really works! Their versatility is beginning to be recognised beyond their point of origin in North African and Middle Eastern cuisine. Try adding chopped preserved lemon to rice dishes, salad dressings, salads that contain fetta cheese or olives or to the stuffing for roast chicken or fish and you’ll be surprised at the freshness and zing it adds.

This is an essential pantry item for any adventurous cook or kitchen gardener. It may take 4 weeks to mature before you can use them, but it’s definitely worth the wait. Over winter preserve some lemons for yourself and friends as they also make a wonderful culinary gift.

Preparation Time:
1 hour
Quantity:
1 litre preserving jar

INGREDIENTS

10
Lemons, small, unwaxed & washed
200g
Course sea salt
2
Bay leaves, fresh
7
Black peppercorns
2
Cinnamon sticks

METHOD

Once the lemons have been salted and covered with juice just leave for 4 weeks to mature. This simple recipe produces such an authentic Moroccan flavour. 

  1. Wash the lemons to remove any debris from the skin.  Juice 5 lemons into jug, put aside. and discard the peel. 

    Cut the tips of the remaining lemons and score into quarters lengthwise, making sure that they remain attached at one end. 

  2. Place a teaspoon of salt into each lemon and push back together again and place in the sterilised jar. Repeat the process, layering the lemons tightly in the jar with the rest of the salt, bay leaves, peppercorns and cinnamon sticks. 

    Pour in the lemon juice and top with the cooled boiled water.  Make lemons are re completely covered  with water and lemon juice solution.  Put lid on and seal tightly.

  3. Leave for a month in a cool dark place (not the refrigerator), shaking the jar gently every couple of days to keep the salt evenly distributed until it dissolves.

    Rinse lemons in cold water before using, to remove excess salt. Use as required in recipes.

NOTES

  • Jars and lids must be sterilised before use.
  • Do not scrimp on the amount of salt, as the salt and acid from the lemon juice act as the preservative and prevent fermentation.
  • The lemons must be covered at all times. If required top up with additional lemon juice or cooled boiled water. 
  • To remove lemons, use clean dry utensils to prevent cross contamination
  • The rind, which contains the essential flavour of the lemon, is usually only used in recipes. To use rinse the preserved lemons lightly to remove excessive salt and discard the flesh and used as required.
  • Variations
    • Substitute limes for lemons. Add  2-3 cloves to base recipe. Replace bay leaves with 2 tsp honey and 1Tsp lightly crushed coriander seeds.
    • Replace cinnamon with 8 juniper berries. Experiment our own exotic combinations.