Preserved Lemons
An Original Recipe by Lorraine Elliott
Preparation time:
Cooking time:
- 8-10 lemons (regular or Meyer lemons)
- 1/2 cup-1 cup fine salt (no iodine)
- 6 bay leaves
- 2x500ml/0.5 quart jars
- Lemon juice (if needed)
Step 1 - Wash and scrub lemon skins well. Cut off the top and bottom of each lemon and then quarter them 3/4 of the way down vertically but make sure you don't cut all the way through. Add 2 tablespoons of salt to the bottom of each jar and 3 bay leaves per jar.
Step 2 - Open up the lemon petals and add 1 teaspoon of salt in each. Place in a jar and then push down using a small rolling pin or a muddler (a wooden cannoli mold also works), releasing the juice. I had enough juice to fill the jar but if your lemons aren't particularly juicy then top up with additional fresh lemon juice. Seal tightly ensuring that the lemons are covered and wait for 4-6 weeks.
Note: Store opened jars of preserved lemons in the fridge for up to 1 year. Some people say that preserved lemons before opening will last indefinitely!