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Preserved Lemons


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
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Ingredients

  • 6 lemons, organic preferable
  • 125ml (½ cup) salt
  • 125ml (½ cup) olive oil
  • 1l (2 pt) canning jar, sterilised

Instructions

  1. Soak the lemons in water and scrub thoroughly to remove dirt and pesticides.
  2. Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over ¾ of the way to leave the slices attached at the end.
  3. Cover the exposed flesh with salt, then reshape the fruit.
  4. Place the fruit in the jar, squeezing in as many as possible. I managed to get 6 into a 1 litre (2 pint) container.
  5. Screw the lid on and leave overnight.
  6. The following day, add the olive oil and seal, leaving for one month.
  7. After one month the lemons will be ready to use but the longer they’re left the better because they become more fragrant with time.

Nutrition

  • Serving Size: 1 serving
  • Calories: 161
  • Sugar: 1.5 g
  • Sodium: 1939 mg
  • Fat: 17 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 5.4 g
  • Fiber: 1.6 g