Preserved Lemons
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Preserved Lemons

Submitted by: Theresa Wadsworth

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 4

Awesome lemons for moroccan-style dishes and salads THIS RECIPE WAS TAKEN FROM NZ MASTERCHEF WEBSITE


    4 lrg. lemon

    1 sea salt

    1 tsp. peppercorns, black, organic

    2 bay leaf

    2 dried chili pepper

    2 cinnamon

    1 lemon juice


Freeze lemons for 24 hours. Remove from freezer and defrost.

Cut lemons lengthways into quarters, but leave attached at the stem end so that they retain their shape.

Scatter a little of the salt over the base of a pickling jar large enough to hold the lemons.

Combine lemons, remaining salt, peppercorns, bay leaves, chillies and cinnamon in a large bowl and rub salt mixture all over the lemons. Pack salt into the cut surfaces of the lemons and squish them back into their natural shape. Pack salt-stuffed lemons into the jar, layering with the salt mixture and pressing down as you go.

Add enough extra lemon juice to cover the lemons. Seal jar and rinse and dry thoroughly. Store at room temperature, turning the jar occasionally for 3 weeks before using so the lemons soften and pickle properly.

To use, remove lemons from brine. Rinse thoroughly and discard flesh. Chop and peel as desired and add to salads, couscous and Moroccan-style dishes.

If you don't want flavoured lemons, simply don't add the chilies, cinnamon and bay leaves.

NOTE: This recipe makes 1 jar of preserved lemons.