Page title and description
Simple cooking & prep
- sea salt
Prep time: 15 min
Step 1Start by cutting ¾ of the way through the lemons lengthways, turning 90 degrees and repeating the cut so you have a cross section cut. Be careful not to cut all the way through the lemon. As a result, they should open like a flower. Prise each lemon open a little and spoon in a couple of teaspoons of sea salt, then close them back up again.
Step 2Into a clean sterilised jar, transfer as many of the salt-packed lemons as you can fit in and then firmly press down. This will juice the lemons and make sure there are no air gaps between them. You want the lemons to be completely submerged in the juices; if they are not submerged after compressing, top up with lemon juice.
Step 3Seal with a lid and leave in a cool dark place for 3-4 weeks, checking occasionally that they are still fully submerged.
Step 4After this time, the preserved lemons are ready to use. The skins should have darkened and completely softened. Place in the fridge where they will keep for a year.