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Preserved lemons

September 23, 2009

Preserved lemons are really handy to have around. They’re great in salad dressing, tagines and essential for chermoula. It’s much more economical to make your own too. In my neighbourhood, a bag of lemons will set you back $2 but a jar of preserved lemons is $20!

You will need

  • A jar
  • A bag of lemons about the same size as the jar
  • rock salt
  • peppercorns
  • bay leaves

To make

Put a couple of bay leaves and a tsp of peppercorns in the bottom of the jar. Rinse the lemons and quarter them (use small thin-skinned lemons). Push them into the jar, putting a good dose of salt over each layer. Continue this until the jar is full and packed tightly. Fill up the jar with slightly cooled boiled water and put the lid on tight. Put it in a dark place for around a month and there you go!

I’ll post photos of them when they’re done :)

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One Comment leave one →
  1. Cris permalink
    September 24, 2009 8:59 am

    A hint from Cludia Rodin, which is to freeze the lemons first for 24 hours. I haven’t tried it but imagine it speeds up the process.

    Alternatives:
    use limes
    add cinnamon sticks and 1/4 cup honey

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