Thursday, 12 July 2012

SLOW EXTRA – Preserved lemons are really just slices of a perfect golden summer bottled in a jar. Add a little citrus zing to your cooking and enjoy summer throughout the year.

Preserved lemons
Makes a 1 litre jar
Zesty, citrus preserved lemons in jars create such a welcome bright light in any kitchen. They are great in North African, Mediterranean and Middle Eastern dishes, and work well wherever fresh lemons do — with fish, white meats such as chicken and rabbit. Once opened, keep a jar of your own preserved lemons in the fridge to give an instant zing to salads, or finely dice it into paellas, tagines, cous cous and rice. 

• 4 large lemons washed and cut into 6 wedges
• 1 cup cooking salt
• 1 cinnamon stick
• 10 peppercorns
• 2 bay leaves
• 4 cardamom pods

1. Preheat oven to 180°C (360°F). Wash a 1 litre jar in hot soapy water and rinse well. Place onto a tray and dry the jar in the oven for approximately 10 minutes. This will sterilize the jar.
2. Place the lemon wedges and salt into a large non-reactive bowl. Massage the salt into the lemon, squeezing the juice out of the flesh of the lemons.
3. Arrange the lemon wedges in the cooled jar with the skin of the lemons facing out. Arrange the cinnamon stick, peppercorns, bay leaves and cardamom pods as you go.  Pack down tightly.
4. Pour the lemon juice and salt from the bowl into the jar, ensuring the lemon pieces are well covered. Seal the jar with a non-reactive lid and leave at room temperature for one day. Turn the jar to disburse the salt and juice through the lemon then leave to cure in the refrigerator for 1 month before use. They will keep for up to 12 months.

food dept. facts: To use preserved lemon, cut away pith and flesh leaving the rind. Wash the rind and use as required. If the rind seems a little salty for your taste, allow it to soak in water for 10 minutes, drain and use.
• Create your own signature blend by mixing up the herbs and spices, try adding rosemary or add some heat with a chilli and coriander combination.
quick trick: To make a jar of marinated olives – cut preserved lemon rind into julienne and toss with kalamata olives, sliced garlic, continental parsley leaves and cover with olive oil.


  1. I'm amazed that many people just don't like the flavour of preserved lemons. I love the depth they bring any dish.

  2. I think knowing how to preserve lemons is one of those important recipes/skills that a cook should have under their belt. I am going to use this recipe when I make mine! :)

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  4. thank you for sharing your love for Preserved lemons an essential in my kitchen, as i grow up in a Moroccan house hold , my Mum used to have lemons laying all over the place which she used in different ways, different pickled veggie jars standing like soldiers above the window shelf.
    small correction - Preserved lemons are great in North African [ not South]+ Middle eastern dishes and you can also add it to red meat dishes/tagines , you will be surprised how much flavour and depth they add to the dishes.
    thanks again for sharing your creativity and flare.