Preserved lemons

Name: Preserved lemons
Total time: 30 min
Yield: makes 6
Ingredients: coarse sea salt 250g; lemons 12, 6 quartered but still joined at the bottom; black peppercorns 8; star anise 3; bay leaves 3

30 minutes + preserving time
makes 6
A little effort

Preserved lemons are available in most bigger supermarkets, but they're really easy to make at home, too. They can be used in a lot of different dishes, but are predominantly used in North African cuisine. They will keep for up to a year without refrigeration.

March 25, 2015 at 4:07 pm

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

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.