Preserved lemons

Preserved lemons

From
Harvest
Makes
2–3 jars
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut 8 lemons into quarters. Put 4 tablespoons salt, 2–3 cloves and 1 cinnamon stick in a large saucepan of water and bring to the boil. When boiling, add half of the lemon quarters and allow the water to return to the boil, cooking for 7–8 minutes. Remove the lemon quarters, drain, and repeat with the next batch. Reserve the cooking liquid. Squash the lemons into sterilised glass jars and push down firmly. When each jar is full, cover the lemons with the reserved cooking liquid. Store in a cool, dark place for 3–4 weeks before using. To use the preserved lemons soak a wedge in cold water for 10 minutes, cut out and discard the pulpy centre and use the lemon rind in your recipe.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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