How to make preserved lemons

Fabulous in tagines, salads and dressings, this magic ingredient couldn’t be simpler to make.

How to make preserved lemons

Wash 1kg unwaxed lemons. Keep 4 lemons for squeezing. Cut the remaining lemons into quarters, then rub with plenty of sea salt.

Pack them into a large sterilised jar with a few fresh bay leaves and some coriander seeds.

Add 150g sea salt and the juice of the 4 lemons. Seal, then leave for at least 4 weeks, turning often.

They’ll keep for up to 12 months.

How to use…
Rinse well, scoop out and discard the flesh, then slice the softened rind.

 

Comments

Reviews

Share your thoughts...

Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine