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Preserved Lemons

An essential Moroccan ingredient. Easy to make yourself, spare the expense of commercially prepared lemons.

August 18, 2017

Preserved Lemons

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ingredients for about 5 cups depending on size of lemons
10 x medium Eureka lemons
250gm coarse sea salt
1 tsp black peppercorns
4 x bay leaves, dried or fresh
8 x cloves
3 to 4 x extra lemons to juice
3 to 4 x 2 cup capacity glass jars, sterilised

method

  1. Wash and quarter each lemon.
  2. Vigorously mix them with salt in large bowl.
  3. Place lemon quarters into sterilised jars with salt and slip other spices with bay leaves inbetween.
  4. Press down well to extract as much liquid as possible.
  5. Cover fruit with extra lemon juice to rim of jar. This keeps out air and prevents mould forming.
  6. Keep in cool dark place, turning jars 3-4 times during preserving period.
  7. Use after 6 weeks when smelling perfumed, skin is soft and flesh is squishy.

cooks notes

  • Eureka lemons are thicker skinned than Meyer so results are better.
  • Preserved lemons will keep for a year. I like to refrigerate them once opened, but it’s not 100% necessary as the salt preserves them!
  • To use, wash each piece and discard the flesh before using only the rind and pith.

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Tracey Cotterell
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Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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