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PRESERVED LEMONS



SERVES 2 jars | LEVEL Easy | PREP 10 mins | TOTAL TIME 30mins

Note: these lemons take 4-5 Weeks to pickle





INGREDIENTS

6 medium lemons

1 ½ cup fresh lemon juice

1 cup kosher salt, plus more if necessary

1 cinnamon quill

½ tsp fennel seeds

½ tsp coriander seeds

2 dried bay leaves

1 star anise



METHOD


​Stand a lemon on its stem end on a cutting board; cut down centre as if cutting in half, but stop about 1cm above stem. Make a perpendicular cut, identical to the first creating a cross pattern without cutting all the way through to hold its shape.


Over a bowl, hold the lemon upright, spread its four quarters open and pack in as much salt as you can.


Push the lemons into a jar as firmly as possible and fit as many as you can. Add all the dry spices into the jar, seal it and give it a good shake. Place the jars in a dark cool cupboard for 5 days. You will notice juice will start to form in the bottom of the jar, give it a shake once a day.


After 5 days, open the jars and condense the lemons mostly into one jar, fill with lemon juice till the lemons are submerged, shake and continue to leave in the cupboard for 4-5 weeks till the peel becomes more transparent and delicious.


You can then move the lemon to the fridge to enjoy chilled. Enjoy! ​



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