Preserved lemons

Make the most of your bag of lemons, or your glut from the lemon tree, and whip up a batch of this culinary must-have! Preserved lemons pair well with fish, lamb, chicken and curries.

 More than 45 minutes (Plus pickling time)

Makes 3-4 cups

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  • 8 lemons
  • ½ cup (125ml) coarse salt
  • 2 cups (500ml) lemon juice
  • 10 sprigs fresh thyme 
  • Pinch chilli flakes (optional) 
  • 1 Tbsp (15ml) pink peppercorns, crushed (optional)


  1. Scrub lemon skins clean, then quarter lemons, keeping them attached on one end, and deseed.
  2. Sprinkle salt in the centre of each lemon, close the quarter segments so that it’s a lemon shape again, and place in a clean 1L jar. 
  3. Pack lemons tightly, pushing them down.
  4. Top with lemon juice and add thyme, chilli flakes and peppercorns (if using).
  5. Set aside in a cupboard for 2 weeks, away from direct sunlight, shaking the jar every day to distribute salt and liquid. 
  6. Keeps for 5 months in the fridge, as long as the lemons are kept submerged in liquid


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