PRESERVED LEMONS
Making preserved lemons at home is a breeze and honestly, the results are incredible for such little effort. All you need are fresh lemons, some salt, and a clean jar; no fancy tools or ingredients required. The magic happens over a few weeks as the lemons soften and their tartness mellows into a uniquely tangy, salty burst of flavour that's perfect for adding depth to your favourite dishes. It’s like a flavour bomb that elevates meals without breaking a sweat.
When making preserved lemons, pick organic or unwaxed lemons and give them a good scrub. Slice the lemons into quarters but not all the way through, then pack them generously with coarse salt before jamming them tightly into a sterilised jar. Add a bit of lemon juice to cover the fruit fully and seal the jar. Store the jar in a cool, dark spot, turning it every few days to redistribute the juices. After about a month, your preserved lemons will be ready to brighten salads, stews, and tagines. Once opened, keep them refrigerated and they’ll happily last up to six months… if you don’t gobble them all down first.
For a more detail step by step, check out my recipe for them below.
PRESERVED LEMONS
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PRESERVED LEMONS 〰️
Lemons
Cooking salt
Amounts of ingredients will depend on how large your jar is and how many you can fit in.
Give the lemons a solid wash and scrub in the sink to make sure the skin is as clean as possible and dry completely.
Sterilise a large jar by putting it through a dish washer on its highest setting, or alternatively boiling in water in a large pot on the stove, make sure its submerged and boil it for 10 minutes.
Start by cutting the lemons down the middle longways completely. Then cut again down the middle but stop half a centimetre from the bottom. Fill the bottom of the jar with a layer of salt and then spoon salt over the lemon halves and in between the cuts. Add the lemon halves one at a time and then using a cocktail muddler, press down to excuse some of the lemon juice, enough so its covered. Repeat this process, spooning in salt in between the lemons until you have reached the top of the jar.
It’s very important that all the lemons are submerged. Once the lid is tightly place on top leave in a dark cool place for minimum 4 weeks, but 6 weeks is preferred. When ready to use, cut the pulp out, wash the skin and then slice up the lemon skin to add to pastas, salad, couscous mixed or punchy topping to a protein. The taste in salty and lemony.