Preserved Lemons

Simple to prepare and great in so many dishes like my tajine recipes, the SBJ clay pot roasted garlic, any chicken recipe and so so many more. I absolutely love preserved lemons and without fail there is a jar in my fridge at all times. An open jar will easily keep for up to 6 months in the fridge.

Ingredients

200g SBJ herby sea salt
6 unwaxed lemons
5 bay leaves
1 stick of cinnamon
1 tbsp peppercorns

Method

Put a good spoon sized amount of salt in a sealable jar large enough to hold all of the lemons.
Cut the top off 5 of the lemons and then length ways slice into quarters but NOT all the way to the bottom you want the lemon to be kept in tact.
Gently pull the 4 pieces apart, fill with a spoonful of salt then put into the jar pressing down firmly as you go to release the lemon juice adding the bay, cinnamon, peppercorns and more salt between each lemon.
Juice the 6th lemon and pour into the jar then add any remaining salt. The lemons should be completely covered in liquid so you may need to top up with a bit more lemon juice or bowling water.
Put the lid firmly on the jar and put in the cupboard. You need to turn it every couple of days for around a month and then they are ready to use.

Preserved Lemons

Ingredients

Method

Share this recipe