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Preserved Lemons
Ingredients
- pack of lemons
- salt
- water, boiled then cooled so it’s sterile
Directions
- Put a teaspoon of salt in a sealable jar.
- Cut the top and tail nubs off of a lemon, then slice the lemons into quarters, leaving the ends attached so you’ve
sliced just a little over 3/4 of the way.
- Pour a teaspoon of salt in to the quartered lemon
- Stuff the lemon in the jar, open end down. Squeeze the lemon until the juice comes out
- Put a teaspoon of salt on top of the lemon.
- Add more lemons until the jar is nearly full, then add another teaspoon of salt and top up with the sterilized water.
- Leave the jar at room temperature for 3 days, then put in the fridge for at least 3 weeks (make sure you date the
jar!)
- When you use the lemons in a dish, remove the pulp (as it’s the peel that is used) and rinse the lemon to remove any
excess salt.