Preserved Lemons

These lemons are traditionally used in Middle Eastern cooking but are a delicious addition to any casserole or stew

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

Method

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
Open the lemon out slightly and pack with salt then pack into the jar
Open the lemon out slightly and pack with salt then pack into the jar
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 hasnít been used Add the extra juice and top up the jar with cooled, boiled water if needed
To use, remove pieces from jar, rinse , remove any tough membranes and chop the skin as liked
To use, remove pieces from jar, rinse , remove any tough membranes and chop the skin as liked

How long will it take to make?

Preparation time:
Total time:

How much?

Makes approx. 1 large jar (1 litre minimum)

Look after it

Leave for 3-4 weeks to pickle, keep for at least a year

What to put it in

I pack Preserved Lemons into a 750ml Le Parfait easy to open repeatedly
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Lemon

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Nutrition facts: 0 Calories