Preserved Lemons

Preserving lemons with salt, lemon juice and a little olive oil makes them last forever and gives them the most incredible flavour. It is the skin (or peel), not the flesh that is eaten once they’re ready.

Why do it?

  1. The taste is beyond words. Just a few little pieces sprinkled to finish off a dish (like eggs, fish, meat, salad) will take things to a whole new level.
  2. Lemon peel contains an active substance called D-limonene, which holds potent antioxidant and anti cancer properties. It also contains rutin, a powerful bioflavonoid which may help strengthen blood vessels.
  3. It’s so easy to make and there’s nothing quite as rewarding as taking care of your own condiments!

Tip – The lemons need about a month to ‘brew’ so patience is key. As your stash runs low, get cracking (I mean, preservin’!) with the next one so that you’ve aways got some on tap.

Ingredients

Stage 1

6 organic, unwaxed lemons, washed
6 tablespoons coarse sea salt

Stage 2

Freshly squeezed lemon juice
Extra virgin olive oil

Method

Stage 1

Find a jar just large enough to fit all the lemons. To sterilise it, fill it with boiling water, leave it to stand for a minute or so, empty the water and allow the jar to air dry upside down.
Grab a lemon and segment it into quarters, leaving a centimeter or two at the base to hold the segments together. Stuff the lemon with a tablespoon of salt and place in the jar.
Repeat this process for the remaining lemons, stuffing them tightly in the jar.
Place the jar in the fridge for one week. During this time, the lemons will release a lot of their juice.

Stage 2

Remove the jar from the fridge. Fill the jar with lemon juice until all the lemons are covered. How many lemons you require will depend on their size and juiciness and also the size of your jar. You may need quite a few! Finish off with a thin layer of olive oil.
Store your jar at room temperature, away from direct sunlight, for 4-6 weeks.
After this initial preserving period, the lemons will keep for a long, long time.