Preserved Lemons

preserved lemons

makes a 1.5 litre jar

Preserved lemons make a wonderful

condiment that adds a distinctly Moroccan

flavour to many dishes. They are delicious

finely chopped and served with blue-eye or

Barramundi and chilli, or cut up and served

in a salad or a chicken tagine. 

This isn't really a recipe, more of a guideline.

It is almost impossible to go wrong. The only

important thing to take notice of is the salt you

use - don't use table salt, it is too abrasive. Use

gentle salt such as good-quality sea flakes instead.

250g good-quality sea salt

8 lemons (depending on the size of the jar(

Take a 1.5 litre sterilised jar and place a couple of

spoons of seal salt in the bottom. 

Wash the lemons

and cut into quarters. The amount you will need will

depend on the size of your jar. 

Pack the lemons in 

layers, sprinkling a generous film of sea salt between

each layer. 

Push the lemons down to ensure they are 

packed closely. Finish with a layer of salt before closing 

the jar. 

Keep in a cool, dark place.

The lemons should be submerged in juice after a few days

-they are ready in a week, but they will be better in a month.

They will keep for up to a year and do not require refrigeration.