Monday, 29 July 2013

Recipe: Preserved Lemons

How pretty is this jar of sunshine ?

Fact of the day: Preserved lemons is a staple in Moroccan, Indian and West African cuisine.

I feel silly calling this a recipe as its not really a recipe. All you need are two pretty simple ingredients; Lemon and Sea Salt. 


  • 1 litre resealable  
  • 11 Smallish Lemons
  • Sea Salt 


  1. First you will need to sterilise your jar and set aside.
  2. Slice 5 of your lemons in half and cut a cross shape into each half 3/4 the way down. Make sure the lemon is still intacted. 
  3. Juice the remaining 6 lemons and set aside. 
  4. Fill each lemon half with a teaspoon of salt and gently squeeze shut. Place each one into the jar. 
  5. Once the jar is full fill to the top with the lemon juice and a few tablespoons of salt. 
  6. Cover the lemons with a grease proof circle and seal the jar shut. 

Give the lemons a gentle shake every once in a while. 
Best after 1 month or longer. 



  1. I would love to make it, but could u describe how it tastes?

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