Preserved Lemons

Makes 2 jars

  • 4 large lemons

  • 1/4 cup sea salt flakes
  • 6 peppercorns
  • 2 bay leaves
  • 1 Spig of rosemary
  • lemon juice
  • sterilised jars with secure lids  (large enough to fit lemon quarters)


1. Cut lemons into even quarters.  

2. Pack each lemon wedge into the steralised jars - scattering plenty of sea salt between each wedge - be generous!. Add peppercorns, bay leaves and rosemary leaves to each jar. Push lemons down slighty to compact and make sure jar is full. Fill the jar with enough lemon juice so that the lemons are fully immersed.

Seal for 6-8 weeks and place in a dark spot - pantry is idea.


Preserved Lemons

This is the best way to utilise any left over lemons (or any citrus fruit) left on the trees as you enter an off-season. Always make sure your jars are sterilized thouroughly before putting in any fruit. When using the preserved lemons - scape away the softer inside, leaving the preserved pith - Slice one or two and toss through a Morrocan Tagine, pasta or salad. 

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!