Preserved lemons are a delicious store-cupboard ingredient that no keen cook should be without. If you love preserving and makingchutney recipes, why not try your hand at our homemade preserved lemons recipe?
A great addition to North African and South-Asian inspired recipes, lemons are really easy to preserve using rock salt and spices and taste great when added into tagines and vegetable dishes. Preserved lemons are an essential ingredient in North African cuisines, particularly in Morocco where they’re used in tagines and many other dishes. The intense lemony flavour and almost floral fragrance of preserved lemons packs a real flavour punch, meaning you only need to use a little at a time.
Salt is used to preserve lemons. The salt draws out the juices and helps them soften the lemon for a less bitter peel that you can use in lots of different ways; whether it’s in super salads or chicken stews, you’ll find plenty of recipes that call for a zingy hit of preserved lemon. In Cambodia, they often add preserved lemon to chicken soup, and you could also add a preserved lemon to your roast chicken. In the summer, try a little preserved lemon with barbecued fish or squid.
To make our preserved lemons, all you’ll need is a big sterilized jar (Kilner jars look great with preserved lemons inside) and a good amount of rock salt. Pop the finished product on your kitchen shelf once you’re done and you’ll have a colourful kitchen decoration that tastes as good as it looks.
HOW TO MAKE PRESERVED LEMONS
1. Cut the lemons almost into quarters, leaving them attached at the stalk end. Scatter a tablespoon of salt in the bottom of the jar. Sprinkle a spoonful of salt into each lemon, push them back into shape and push into the jar, inserting the bay leaves, peppercorns and cinnamon sticks at intervals. Press down well on the lemons to extract as much juice as possible. Spoon the remaining salt over the lemons.
2. Squeeze the remaining lemons and strain the juice into the jar so that the lemons are completely covered. Top up with a little water if necessary.
3. Seal, label and store in a cool, dark place for a month before using.
- 12 small un-waxed lemons
- 200g (7oz) rock salt
- 3 bay leaves
- 10 black peppercorns
- 2 cinnamon sticks
you will need
- A tall, sterilized 1 litre (1 3/4 pt) jar with a vinegar proof lid
Top Tip for making Preserved Lemons
The finely chopped rind is delicious added to home-made tartar sauce to accompany simpley grilled fish. Alternatively, place a couple of pieces of preserved lemon in the cavity of a chicken with a sprig of thyme before roasting.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
Why Don Lemon is not returning to CNN and Tucker Carlson left Fox News
The world of American media has been thrown for a loop this week as star anchors Don Lemon and Tucker Carlson have respectively been fired from CNN and Fox News - here is what went down
By Anna Rahmanan • Published
Mary Berry announces the winning Platinum Jubilee pudding - and it's a very British lemon trifle
There were 5000 entries for the competition, which was a search for a new pudding to celebrate the Queen's Platinum Jubilee next month
By Sarah Finley • Published
Queen Letizia of Spain’s chic pantsuit for Princess Leonor’s graduation proves winter whites are here to stay for spring
Queen Letizia of Spain’s chic pantsuit was the epitome of elegance as she attended her daughter's graduation in Wales
By Emma Shacklock • Published