How to Make Preserved Lemons
A delicious and tangy accompaniment to roast vegetables
Equipment
- Sterilised Kilner Jar
Ingredients
- 6 Lemons - (note: 2 of these you just require the juice)
- 1 cup Sea Salt
- 2 Bay Leaves
- 5 Whole Cloves
- 1 Cinnamon Stick
Instructions
- Slice four of your lemons lengthways into quarters but leaving them joined at the stem end, in other words so you can open them up with your fingers like a flower but so they stay in one piece. Place in a large bowl.
- Juice the remaining two lemons and set the juice to one side
- Open the lemons up and fill up with the salt, making sure you get in between each cut edge.
- Close them up as tightly as you can and put into the jar with any remaining salt.
- Add the juice of two lemons, a Cinnamon stick, a Bay Leaf a couple of whole cloves and seal tightly in your sterilised jar. Shake well to amalgamate.
- For the next week, store in a cool dry place and shake once a day. After this, place the jar of lemons into a fridge for four weeks. After this time they will then be ready to use. The lemons will keep in the fridge for about 6 months.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
How to Make Preserved Lemons
Amount per Serving
Calories
200
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
113189
mg
4921
%
Potassium
944
mg
27
%
Carbohydrates
64
g
21
%
Fiber
20
g
83
%
Sugar
16
g
18
%
Protein
7
g
14
%
Vitamin A
167
IU
3
%
Vitamin C
344
mg
417
%
Calcium
282
mg
28
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.