• Karen Gay

Preserved Lemon


  • 125 g Salt

  • 5 Lemons


  • Scrub the lemons

  • Then cut into 8 wedges

  • Optional step (Soak overnight in cold water)

  • Place a layer of salt into the bottom of a 500 ml sterilised glass jar

  • Drain off the lemons and then with your hands squeeze them or squash them with a potato masher – this is to release the juice

  • Mix the remaining salt through the lemons

  • Then put into the glass jar, add all of the liquid

  • If the jar isn’t full, top up with some extra lemon juice

  • Seal the jar and leave in the pantry for a minimum of 4 weeks. (Don’t refrigerate)

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