How to make preserved lemons
Preserved lemons are magical! Used in salads, couscous, fish preparations, meat dishes and even desserts, they add a flavour punch like nothing you have tasted before!
Equipment
- glass jar with lid
- mixing bowl
Ingredients
- 8 lemons
- 250 gram sea salt
- 1 tablespoon caster sugar
- 2 thyme sprigs
- 1 teaspoon black peppercorns
Instructions
- Wash the lemons and pat dry.
- Cut the top and bottom from the lemons and place them on the cutting board standing up.
- Cut the lemons lengthwise into quarters without cutting through the base.
- Mix salt and sugar in a bowl.
- Open the lemons carefully without separating the wedges and fill in some of the salt mixture. Add your herbs and spices.
- Place the stuffed lemons in a seperate bowl and cover. Refrigerate overnight.
- The next day the lemons will have released some liquid.
- In a clean jar, add the lemons one by one pressing them down in an upright position, leaving as little space as possible between them.
- After each layer of lemons, add a bit of the salt mixture left in the bowl and stick the thyme sprigs and peppercorns in between.
- When you have filled the jar, pour the liquid that was left in the bowl over the lemons.
- Add more water or lemon juice if required to submerge lemons completely.
- Close the jar and store the lemons in a cool dry place for at least 3 week. Give them a shake every once in a while to disperse the juice and salt.
- After three weeks store in the fridge.
- When you want to use a lemon, remove it from the jar using a fork or spoon. Rinse with water to remove excess salt. Cut the lemon pulp away from the rind and use in small amounts for stews or a braise.
- Cut and use the lemon rind according to your recipe.
Notes
Preserved lemons can be stored in the fridge for up to 1 year.
Nutrition
Nutrition Facts
How to make preserved lemons
Amount Per Serving (20 g)
Calories 39
Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Sodium 12114mg527%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
Vitamin A 39IU1%
Vitamin C 58mg70%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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