Preserved Lemons

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  • 10 lemons, scrubbed
  • 250g coarse salt
  • 1 bay leaf
  • 2-3 cloves
  • 1 stick cinnamon


Cut lemons as if to quarter but leave intact at base. Stuff each lemon with
a tablespoon of salt. Pack lemons into sterilised 1 litre jars. Scatter pieces
of bay leaf, cloves and cinnamon shards over lemons. Top with boiled water
and seal. Leave for at least 3 weeks. When using, discard flesh and finely
slice rind.


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