Preserved lemons

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 0
    1kg lemons (with thick skins), washed
  • 0
  • 0
    250ml lemon juice
  • 0
    45ml oil
  • 0
    Sterilised jars


Quarter each lemon lengthwise, but keep the fruit in tact by not cutting all the way through at the stem end. Press each lemon to open it up and sprinkle the flesh with 5 ml (1 t) salt. Press together again and place the lemons in sterilised jars and seal. Leave the jars on a sunny windowsill for a week. Open the jars and pour over enough lemon juice to cover the lemons, Pour over a thin layer of oil to seal. Cover the tops with plastic wrap, ensuring the plastic lies on top of the oil. Seal and leave for 30 days. The lemons are ready when the juice becomes clear.

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