Preserved lemons

Preserved lemons – also known as salted lemons – have a unique flavour. Ranging from tart to fruity to salty, they add a special touch to any simple dish made with vegetables, pulses, meat or fish. Whether as a condiment or to enhance hot and cold sauces – such as a vinaigrette – they are well worth making.

How to make preserved lemons – step by step

Prepare the sugar water: heat the water with the sugar and add the lemon juice.

Score the lemons and season with salt: Make two lengthwise cuts in the organic lemons, but do not cut all the way through. Roll them in coarse sea salt and press the salt into the cuts.

Fill the preserving jar:
Add approx. 4 tbsp sea salt to the jar. Add all the lemons and press them down firmly. Pour in the sugar water and lemon juice so that all the gaps are filled. To ensure the lemons stay submerged, simply place a water-filled freezer bag, tied shut, on top as a weight.

Seal with olive oil or weigh down with a freezer bag Top up the jar with olive oil – this seals the liquid airtight and prevents it from going mouldy. Alternatively, place a water-filled freezer bag, tied shut, on top to weigh everything down. Both methods work equally well.

Preparing and using the lemons: Store in a cool, dark place for 6 weeks. To use, remove individual lemons, wash them gently, slice them very finely and use as desired – e.g. ⅛ of a lemon in a vinaigrette or with roasted peppers.

Tips & variations:

• Be sure to use organic lemons – you’ll be eating the peel as well.
• Depending on your taste, you can add a little chilli, bay leaf or cumin when preserving.
• ⅛ of a lemon is enough for a vinaigrette – preserved lemons are very intense.

Storage:

• Once opened, keep in the fridge.
• Once preserved, the lemons will keep for at least six months, and often longer.
• Always use clean utensils to prevent mould from forming.

FAQ on preserved lemons:

How long do preserved lemons keep? At least 6 months – provided they are always removed with clean utensils and the jar is kept tightly sealed.

Do they have to be organic lemons? Yes, absolutely – as the peel is eaten too, you shouldn’t use any treated fruit.

How can you tell if a lemon has gone bad? Use fruit with bruises or brown spots first, and discard any mouldy lemons immediately.

Can lemons be frozen? Yes – you can freeze them either in pieces or as juice.

Are green lemons ripe? Yes, lemons can be ripe even if the skin is still green. The skin of untreated fruit is edible.

More delicious recipes

• Salad with white beans and pickled red onions
• Feta, Lemon & Melon Salad
• Lemon ice cream
• Yoghurt-marinated chicken breast with rosemary and lemon

Coming soon