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Try this simple fresh and fast recipe for Preserved Lemons.
Wash the lemons in hot water to remove the waxy coating.
Cut them in half, squeeze the juice out then cut into quarters.
In a bowl, rub the lemons all over with plenty of sea salt and pack them tightly into a sterilised jar with the lemon juice.
Water can be used to top up the liquids if the juice doesn't quite cover the lemons.
Preserve for at least 5 weeks.
To use the lemons, remove the flesh and pith, and discard.
Finely slice or dice the skin.
For the last minute, 'cheats' version of preserved lemons, simply boil some whole lemons in very salty water for about 30 minutes.
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