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Preserved Lemons

150gm salt
6 lemons, washed
1 bay leaf
1 cinnamon stick
2-3 cloves
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon black peppercorns
lemon juice, extra

Place a tablespoon of salt into a large sterilised jar. Cut lemons into quarters and place in a large bowl (not metal). Add the remaining salt and combine well.

Pack the lemons into the jar and add spices between the layers. Pack down tightly - it's ok if some of the juice is released. The lemons then need to be completely covered with juice (use the extra squeezed juice for this).

Seal the jar and allow the lemons to mature for at least one month before using.

Will keep for up to 12 months.

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