Preserved Lemons

INGREDIENTS

  • 6 Lemon
  • 8 tbsp Salt
  • 8 tbsp Bay Leaf
  • 1 Bay Leaf
Print Recipe

Juice the 4 large lemons and set aside.

Cut remaining 8 thick-skinned lemons in quarters.

Place a heaped tablespoon of salt in the base of each of your sterilised jars.

Place each lemon wedge in the jar, pressing down firmly as you go to extract the juice. Make sure they are as tightly packed as possible.

Add another tablespoon of salt and the reserved lemon juice to top the jar up and ensure the lemons are totally submerged.

Put the lids on the jars and store them in a cool, dry place to mature for 4-6 weeks.

Tip: You may need to top up the liquid if it evaporates, the key is to make sure the fruit is submerged at all times.