- Unwaxed thick skinned lemons – as many as you want to preserve
- Coarse salt or rock salt – use 1 tablespoon per lemon
- Boiling water or lemon juice to cover
- Olive oil approx 1-2 tablespoons
- Sterilised glass jar with lid
- Slice each lemon lengthways into quarters
- Layer quarters into a sterilised jar & sprinkle with 1 tablespoon of salt evenly per lemon, continue layering like this until the jar is full, leaving a 1 inch gap at top of the jar ( as lemons float)
- Fill the jar with extra lemon juice or boiling water till lemons are covered, seal.
- Next day pour a thin layer of olive oil on the top to seal the lemons from the air.
- Reseal jar and leave in a prominent position as a reminder to invert jar 3-4 times a day to distribute the salt, do this for one week.
- At this point pop them in your pantry (no need to refrigerate) and wait another couple of weeks before using.
- lemons are ready to use when the skin appears translucent and soft. Usually 4-6 weeks from bottling
- Category: preserves
- Method: bench top
- Cuisine: North African
Keywords: preserved lemons