Preserved Lemons

Seasons: Spring and Winter
Meals: Condiment
Yields: 2-3 Jars

Adapted from the cookbook Maggie's Harvest, for Maggie's social media series Cooking With Maggie.

For more recipes like this, Join Maggie's Food Club

Step 1: Juice the 4 large lemons and set aside.

Step 2: Cut remaining 8 thick-skinned lemons in quarters.

Step 3: Place a heaped tablespoon of salt in the base of each of your sterilised jars.

Step 4: Place each lemon wedge in the jar, pressing down firmly as you go to extract the juice. Make sure they are as tightly packed as possible.

Step 5: Add another tablespoon of salt and the reserved lemon juice to top the jar up and ensure the lemons are totally submerged.

Step 6: Put the lids on the jars and store them in a cool, dry place to mature for 4-6 weeks.

Tip: You may need to top up the liquid if it evaporates, the key is to make sure the fruit is submerged at all times.

Send a link to this page

Ingredients

4 large lemons juiced
6 lemons thick skinned
8 tbsp salt
1 bay leaf