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How To Make Preserved Lemons

March 17, 2014 By Jo Anderson 5 Comments

How to make preserved lemons ~ The Luminous Kitchen

Working around the Mediterranean on yachts I could always find preserved lemons, in fact they were a staple on my shopping list, but I am yet to find some in the shops here in Australia and I am missing me some salty, syrupy, preserved lemony goodness.

Traditionally, preserved lemons are used in North African dishes like Moroccan tagines but what a way to jazz up even the simplest of meals. Think couscous with chopped dried apricots, toasted pinenuts, coriander and preserved lemon ..hhhhhmmm delish.

How to make preserved lemons ~ The Luminous Kitchen

I missed the farmers markets over the weekend so I took a drive around the neighbourhood in search of a lemon tree because it really is best to use smaller, organic, unwaxed lemons. I found one and after knocking on the door with no one home I very inconspicuously (with the scissors that just happened to be in my gigantic handbag) nabbed a few gorgeous lemons. There were plenty left on the tree and imagine their delight when I take them a jar of their lemons and lovely and preserved.

So there are a few things to keep in mind when preserving lemons:

+Again, always use organic, unwaxed lemons

+Give them a good scrub to remove any dirt

+Sterilize the jar well

+ They only get better with age so if you can, wait at least 1 month before use, but waiting a year gives the best results.

How to make preserved lemons ~ The Luminous Kitchen

 

How To Make Preserved Lemons
 
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Prep time
0 min
Cook time
0 min
Total time
0 min
 
Ingredients
  • 8 small lemons
  • 8 black peppercorns
  • 2 bay leaves
  • 100g-200g coarse salt
Instructions
  1. Sterilize 1 wide mouth jar and set aside to cool.
  2. Scrub the lemons under cold running water then pat dry.
  3. Cut a deep cross in each lemon about ¾ deep then using a teaspoon tightly pack 2 teaspoons of salt into the slits.
  4. Add the lemons 1 by one to the jar covering each one with an additional 2 teaspoons of salt and really packing them tightly into the jar.
  5. Add the juice of 2 lemons and fill with boiling water to the top.
  6. Add the peppercorns and bay leaves and seal tightly.
  7. Store in a cool, dark place for at least 1 month. You may have to gently shake the jar for the first few days until all the salt has dissolved.
  8. Once opened, refrigerate.
3.2.2807

How to make preserved lemons ~ The Luminous Kitchen

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Comments

  1. Kat @ BitchesWork.com says

    March 21, 2014 at 8:52 pm

    Oh nom these pictures look delicious!!

    Reply
  2. Kim says

    March 28, 2014 at 2:16 am

    I LOVE preserved lemons! Can’t wait to make these I had no idea it was easy to do. Thanks for the recipe!!

    Reply

Trackbacks

  1. roast pumpkin and quinoa saladThe Luminous Kitchen says:
    April 22, 2014 at 12:06 am

    […] preserved lemon, thinly sliced ( or the zest of 1 […]

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  2. Italian Buckwheat Salad says:
    July 16, 2014 at 9:04 pm

    […] little while back I did a post on How To Make Preserved Lemons and I have had loads of emails from you wanting to know how to use them. I guess I totally took it […]

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  3. Festive Gifts with Heart - The Luminous Kitchen says:
    December 1, 2014 at 11:20 pm

    […] Preserved Lemons […]

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Welcome

Hi I'm Jo, former yacht chef, now I style and take pretty pictures of food. Originally from Cape Town, South Africa, I now live in Australia with my husband, Corey and our baby girl. Next to them my favorite things include my camera and cheese. We like real, uncomplicated food and letting nature be our muse.
 

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