Preserved Lemons
Make your own preserved lemons and add some Middle Eastern zing to your salads, it will give them a concentrated lemon flavour without any sour tartness.
Prep Time15 minutes mins
Cook Time0 minutes mins
Maturing Time7 days d
Total Time7 days d 15 minutes mins
Course: Paste
Cuisine: Middle Eastern
Keyword: Intermediate
Servings: 16 quarters*
Calories: 10kcal
- 4 unwaxed lemons (scrubbed and cut into quarters)
- 4-6 lemons 1 juiced
- 4 tbsps coarse sea salt 1
- 1 small cinnamon stick
- 1 small bay leaf
- 2 whole cloves
Place 1 tablespoon of the coarse sea salt into a sterilized jar.
In a mixing bowl add the quartered lemons, lemon juice, sea salt and spices and mix well.
Add the mix to your sterilised jar, press down hard on the lemons to release of much of their juice as possible. Top up with additional lemon juice if required, all the lemons must be covered otherwise they may develop mould. Wipe the jar clean from the lemon juice and salt.
Seal the jar and leave in a cool, dark place (not the fridge) for at least a week (ideally one month) for the lemons to mature.
Once mature store in your fridge.
- you may need some more depending on the size of your lemons
Calories: 10kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1745mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 17mg | Calcium: 10mg | Iron: 1mg