I’ve never actually bought ready-preserved lemons, as I decided to try making them myself once and realised how easy it was. Whenever I’m running low, I just do another jar of them so that they’re ready by the time I get round to needing them.
I usually either use these in tagines or chopped up into ‘grainy’ salads (for example those involving bulgar wheat, cous cous or pearl barley). They have a lovely salty, tangy taste.
To prepare them once they’re preserved, scrape the flesh from the peel with a teaspoon and discard. Rinse the peel thoroughly before chopping and adding to your chosen dish.
- Unwaxed lemons
- Coarse sea salt
- Bay leaves
- Cinnamon sticks
- Mixed peppercorns
Start by choosing your jars. It’s best to use jars with no metal in the lids or attachments as the salt water will corrode them. Kilner-type jars are therefore not a good idea (trust me on this one- I preserved lemons in a Kilner jar once and the salt water residue corroded the metal lever closure until it just pinged off in the fridge one day). You want the jars to be large-ish, but also small enough to comfortably fit in your fridge as you’ll need to keep the lemons in there once you open them. I usually use 100g size coffee jars with plastic lids.
Sterilize one or two of your chosen jars, using your preferred method. (This article gives more details on sterilizing stuff.) Meanwhile, fill a large jug with boiling water and leave to cool. Tip a reasonable amount of sea salt into a bowl.
Once you’ve got your nice, hot, sterilized jar(s) and your boiled and cooled water, it’s basically just an assembly job:
Cut your lemons in half lengthways, then almost quarter them lengthways but leave them attached at the bottom. Open the cut in the halved lemon and generously pack it with sea salt. Sprinkle some sea salt in the bottom of the jar, then add your halved lemon, squishing it down into the jar. Repeat this process, packing the halved lemons tightly down into the jar and adding bay leaves, cinnamon sticks, peppercorns and more sea salt in among the lemons. If your jar’s a bit bigger, you can leave the lemons whole and cut a cross lengthways almost to the base, packing the lemons with salt as before. Try to squeeze as many lemons into your jar as you can.
Once your jar is full to the top, sprinkle on some more sea salt and pour the boiled and cooled water into the jar right to the top. Cover with cellophane and a rubber band and then screw the lid on tightly. Invert the jar a few times to distribute the salt and leave in a cool, dry cupboard for at least a few weeks before eating. Invert the jar every now and again to re-distribute the salt. Once opened, keep in the fridge.