Preserved Lemons

A staple for the pantry!

It’s a good idea to do these in bulk, even double or triple the recipe, as they will last in the pantry for 12 months.

Serves: 4 small jars Prep Time: 20 mins

Ingredient notes: 

Use unwaxed, preferably organic lemons, as you will be eating the skins. 

Ingredients:

- 12 lemons

(unwaxed as you are eating the skins)


- Lots of salt

(I use Olsson's Salt because it’s the best)

Method:

1. Juice 4 large lemons and set the juice aside.

2. Cut 8 thick-skinned lemons into quarters/wedges.

3. Place a generous tablespoon of salt at the bottom of each sterilised jar.

4. Pack each lemon wedge tightly into the jar, pressing down firmly to release some juice as you go - I use a pestle. Make sure the wedges are snugly packed.

5. Add a tablespoon of salt in each layer and continue to stack the lemon wedges.

6. Once full, pour in the reserved lemon juice to fill the jar, ensuring the lemons are completely submerged.

7. Seal the jars with their lids and store them in a cool, dry spot for 4-6 weeks to mature.



Tip: If any liquid evaporates, top it up with more lemon juice to keep the fruit fully submerged. The key is to keep the lemons covered at all times. Keep in the pantry and once opened, keep in the fridge.