Preserved Lemons

  • Unspecified

Wash and Sterilise a 1 × 1 litre wide jar and it’s lid by boiling in a deep pan of water and then drying in an over preheated to 110ºC/225ºF for 20 minutes


Cut three of the lemons in half and juice them,
Roll the other three lemons under your hand to help soften them and release juice.
Cut each of the three whole lemons into 12, slicing from top to bottom. Pack the sliced lemons into the jar in layers with the rock salt, lemon juice and spices until full.
Seal and leave in a cool place.
Try them after one month: the skins should now be soft and fragrant.
They will keep for up to 12 months but once the jar has been opened, keep it refrigerated


Makes 1 × 1 litre jar

6 unwaxed lemons
Rock salt (the amount you need depends on the size of the lemons, but you will need a generous amount)
1 tsp coriander seeds
4 bay leaves
1 tsp pink peppercorns
6 cloves


Wash and sterilise 1 × 1 litre wide jar and its lid
Wash the lemons