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Lemon preserve

Recipe from: 9/1/1997

Ingredients 5
  • 1
    medium-sized, thin-skinned lemons
  • 500
    coarse salt
  • 3
  • paprika
  • 125
    sunflower oil


1. Scrub lemons well and cut into quarters without cutting through the stalk end, keeping it attached to the lemons.
2. Dissolve half the salt in 1,5 litres water. Pour over the lemons and leave in a cool place for 4 days. Drain and rinse the lemons and pack into sterilised preserving jars, sprinkling each layer with paprika.
3. Dissolve the remaining salt in 1,5 litres water and pour into the jars, to about 2 cm from the rim. Top up with oil, seal and leave for 6 to 8 weeks.
4. When the lemons soften, simply rinse, scrape away the flesh and slice thinly.
5. Serve as an accompaniment to casseroles or cold meats. The juice can be used instead of vinegar in a salad dressing or marinade.

Read more on: recipes  |  fruit

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