Preserved lemons

  • 10 mins preparation
  • Makes 1 Piece
  • Print


Preserved lemons
  • 3 lemons, washed, quartered
  • 1 cup salt
  • 1 whole long red chilli
  • 2 bay leaves
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon black peppercorns


Preserved lemons
  • 1
    In a large bowl, combine ingredients, tossing lemons until well coated in spices and salt.
  • 2
    Pack mixture into a sterilised 700ml jar, squashing lemons down to extract juice. Top up with a little water if required. Seal with lid.


Sterilise jar and lid by rinsing, then drying in o moderately slow oven, 160°C, 10 minutes. Remove and cover with a tea towel until ready to use.

read more from