Preserved lemons
- Preparation and cooking time
- Total time
- + preserving time
- Easy
- Makes 6
Skip to ingredients
- 250g coarse sea salt
- 12 lemons6 quartered but still joined at the bottom
- 8 black peppercorns
- 3 star anise
- 3 bay leaves
Method
step 1
Pack a little salt into each lemon and squash back into shape. Wedge them into a large sterilised jar, layering with salt, bay leaves, peppercorns and star anise as you go. (To sterilise, wash in hot soapy water, rinse and put in the oven at 140c/fan 120c/gas 1 for 15 minutes.) Pour over the lemon juice (if there’s not enough liquid to fill, top with water) then seal. Give the jar a turn every few days to redistribute the salt and leave for 4-6 weeks.
