flowcooking

Preserved lemons

Soft, punchy lemons with a salty, bright bite and deep aroma
Bright yellow and glossy, packed in mellow, peppery oil
Stir into dishes or spoon on top and taste the magic grow

side dish ⏱ 45 min 20 kcal / portion 10.0 g carbs / portion (estimated) vegan 🔗 Original source

No ratings yet
🖨 Print
Preserved lemons
v3 · rb0e705f985 20260727Z1751 12 pieces lemon 6 tbsp salt olive oil to taste 🍳 ⏱ 1 min sterilise the jar with boiling water 🔪 wash the lemons and cut a deep cross all the way from the top to 2cm from the base leaving 4 quarters attached 🍽 stuff each lemon with a spoonful of salt and pack them tightly in the jar add bay leaves and peppercorns to the jar and seal it ⏳ ⏳ 7 d leave the jar to preserve for at least 1 week in a cool place press the lemons hard to squeeze out as much juice as possible after 1 week 🍽 add the lemon juice and cover with a thin layer of olive oil, then seal the jar ⏳ 28 d leave the jar for at least 4 weeks until the flavour is developed Preserved Lemons 🎉 4 pieces bay leaf ½ tsp peppercorn 6 pieces bay leaf, peppercorn 6 pieces lemon olive oil
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. sterilise the jar with boiling water for 1 min
  2. wash the lemons and cut a deep cross all the way from the top to 2cm from the base leaving 4 quarters attached
  3. stuff each lemon with a spoonful of salt and pack them tightly in the jar
  4. add bay leaves and peppercorns to the jar and seal it
  5. leave the jar to preserve for at least 1 week in a cool place
  6. press the lemons hard to squeeze out as much juice as possible after 1 week
  7. add the lemon juice and cover with a thin layer of olive oil, then seal the jar
  8. leave the jar for at least 4 weeks until the flavour is developed

Similar recipes