Follow this recipe for preserved lemons, then also read our guide on what to do with preserved lemons.
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Ingredients
- coarse sea salt 250g
- lemons 12, 6 quartered but still joined at the bottom
- black peppercorns 8
- star anise 3
- bay leaves 3
Method
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Step 1
Pack a little salt into each lemon and squash back into shape. Wedge them into a large sterilised jar, layering with salt, bay leaves, peppercorns and star anise as you go. (To sterilise, wash in hot soapy water, rinse and put in the oven at 140c/fan 120c/gas 1 for 15 minutes.) Pour over the lemon juice (if there’s not enough liquid to fill, top with water) then seal. Give the jar a turn every few days to redistribute the salt and leave for 4-6 weeks.
