Preserved Lemons

Name: Preserved Lemons
Prep time: 45 min
Total time: 45 min
Yield: Makes approx. 1 large jar (1 litre minimum)
Ingredients: 4 oz Sea Salt; 4 each Lemon; 6 each Bay Leaves; 2 tsp Coriander Seeds; 1 tsp Black Peppercorns; 2 each Juice of Lemon

These lemons are traditionally used in Middle Eastern cooking but are a delicious addition to any casserole or stew. Try chopping finely and adding to plain yohurt as a dressing for salads or curry

Ingredients

Sea Salt

4 oz

115 g

Lemon

4 each

Bay Leaves,
Fresh

6 each

Coriander Seeds,
Whole

2 tsp

Black Peppercorns,
Whole

1 tsp

Juice of Lemon

2 each

Rosie's Ingredient Calculator

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

Traditionally the lemons are cut two thirds of the way down from one pointy end of the lemon towards the other
Repeat at right angles to the first cut. (Ideal if you have a big earthenware jar to fill.)
Close
Open the lemon out slightly and pack with salt then pack into the jar
However, you can cut the lemons into individual wedges and pack them in layers with the salt and spices evenly distributed - it is easier to fill a modern glass jar this way.
Repeat with the other lemons, adding the bay leaves as you go so they are visible through the jar and look attractive
Add the remaining spices
Add any salt that hasn’t been used
Add the extra juice and top up the jar with cooled, boiled water if needed
Close
To use, remove pieces from jar, rinse , remove any tough membranes and chop the skin as liked