Quick preserved lemons

This is my go-to method – so practical and much quicker they can be ready in 10 days.  I cannot resist eating them from the jar.



  1. Wash and dry the lemons 
  2. Slice them finely, about 3mm thick, and pick out the pips 
  3. Weigh into a bowl 
  4. Calculate 10% salt add and stir in.
  5. Compress into a jar – the lemon juice will easily cover the lemons.  
  6. Submerge them using your method of choice
  7. Leave at room temperature for about 10 days
  8. Refrigerate
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