How to make preserved lemons

How to make preserved lemons? If, like me you regularly have a glut of lemons, you’ll love this recipe. Overzealous lemon buying appears to be one of my downfalls but on the plus side, I now know how to preserve them. Preserved lemons make a such a handy pantry food – they are useful in many dishes, especially Mediterranean, Moroccan, or Middle Eastern recipes.

Preserving lemons is quick and easy to do and can be scale up or down. The list of ingredients needed to preserve lemons is short. Simply lemons, salt, sugar, and bay leaves. Once preserved the lemons will last for months in a sterilised Kilner Jar. My preference is a 2L Kilner Jar. 

” ^{Keeping a jar of preserved lemons in your pantry is like owning a valid culinary passport. Crack the lid, scoop out a segment and get ready to travel. Intensely flavoured, tender MarthaStewart.com and syrupy in their own brine, salted lemons steer a dish magically to North Africa and the Middle East} ”  ^{MarthaStewart.com}

What lemons can I preserve? 

Using unwaxed, chemical free lemons are the best lemons to preserve. Although lemons can be bought purposefully for this recipe, I usually use leftover lemons from my fruit bowl. Always wash lemons thoroughly before preserving. Obviously, all lemons must be fresh and mold free before preserving. 

How to sterilise a Kilner Jar? 

Using sterilised jars is imperative when preserving lemons. Unsterilised jars can cause mold and bad bacteria and severely reduce the shelf life of your preserved lemons. 

Kilner have produce a very handy video on how to sterilise Kilner Jars therefore I recommend you take a look. 

How long do preserved lemons last? 

Preserved lemons can be stored in a fridge for up to a year. Ensuring that the lemons are always covered in lemon juice. 

Equipment 

Large mixing bowl 

Sterilised 2L Kilner jar 

Sharp knife 

Ingredients 

• 6-8 fresh unwaxed lemons, depending on size
• 2 tablespoons of sea salt (Cornish sea or Le Saunier De Camargue Fleur De Sel are my favourites)
• 2 tablespoons of sugar
• 6-8 bay leaves
• 2 tablespoons of black peppercorns

Method

• Thoroughly wash 6-8 lemons and pat dry with a clean cloth  
• Slice the lemons onto quarters  
• Please lemons in mixing bowl and add 2 tablespoons of sugar and 2 tablespoons sea salt  
• Toss lemons in sugar and salt  
• Cover with a clean dry cloth and place in fridge overnight, for up to 24  
• The following day add peppercorns and bay leaves to the lemons and at once transfer the lemons from the mixing bowl into a sterilised Kilner jar, including any juices.  
• Press down lemons to fill the jar and top up with lemon juice. The tightly fitted lemons should be totally submerged in lemon juice.  
• Close the Kilner jar lid and make sure the jar us totally sealed
• Wait 3 weeks before using. 

If you would like to make more items for your pantry, take a look at my other recipes.