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LEMONS PRESERVED IN SALT

  • Your Family
  • Apr 28, 2015
  • 1 min read

lemons.jpg

Preserved lemons can last up to a month. They’re also wonderful companions to fish, chicken and meat.

Makes ± 800g Prep 30 min

Wash and dry 500g ripe lemons

Cut them into quarters and remove the pips. Pack the lemons tightly into sterilised jars and add some bay leaves. Cover with 400ml (or 500g) salt. Seal and leave for 4 weeks. (With time the lemons will produce their own preserving liquid.) Keep in a cool, dry place until needed.

 
 
 

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