Yum : Preserved Lemons

My friend Penny has an amazing garden, bearing all kinds of fruits and vegetables and she gave me a huge bag of lemons last week.  I ended up preserving them using Stephanie Alexander’s recipe.  My trusty assistant was very helpful.

Preserved Lemons

  • 250 g course kitchen salt
  • 10 lemons, scrubbed and quartered
  • 1 bay leaf
  • 2 – 3 cloves
  • 1 stick cinnamon
  • Extra lemon juice


  • Scatter a spoonful of salt into a 1 litre sterilised jar
  • Tip lemons into a wide plastic tub with remaining salt and mix well
  • Massage fruit vigorously and pack into jar, curved-side out, inserting pieces of bay leaf, cloves and splinters of cinnamon stick at intervals
  • Press down hard on fruit to release as much juice as possible
  • Spoon salt mixture left in tub over fruit.  Cover with extra lemon juice, if required
  • With a clean cloth dipped in boiling water, wipe neck of jar free of salt and cap tightly
  • Let the lemons mature for at least 1 month in a cool spot before using

* I doubled this recipe as I had so many lemons.

2 comments on “Yum : Preserved Lemons

  1. Tim
    Thursday, 1 November 2012 at 9:08 pm #

    Mmm, this is very interesting I need to talk with you at some stage regarding this and maybe a candied version. Lemons…where would we be without them?

    • Larni Davies
      Friday, 2 November 2012 at 1:21 pm #

      Ah yes Lemons – preserving them was actually very easy. A bit messy, but not an ordeal at all. They look great in my pantry now!

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