Easy Preserved Lemons

Once preserved, they'll keep for a very long time when stored in sterilised jars, kept well sealed and with the lemons completely submerged in their salty brine.

This recipe makes one jar, but it's very easy to multiply if you have a bumper crop of lemons to use up.

Easy Preserved Lemons

Sterilise a medium jar that will fit a couple of lemons, also sterilise the lid

You'll need two good sized lemons and another two for juicing

Sea Salt - 2 teaspoons per lemon

Fresh red chilli deseeded and sliced - optional

Method

Slice 2 lemons into thick slices (you’ll use 2 more for juicing).

Sprinkle salt on the bottom of the jar, then layer your lemon slices (and sliced chilli if using). Salt each slice as you go and press down as you add more slices until you reach the top, pop a couple of pieces of sliced chilli down the sides.

Once the jar is filled, press the slices down even more and squeeze over more lemon juice so the slices are completely covered, leave a 1cm at the top of the jar.

Pop them in a cool cupboard for at least a week (the longer the better the flavour - three weeks is as long as I can usually wait).

You can tell when the lemons are preserved as the skin starts to go translucent and the tangy salty brine will go syrupy.

Store for as long as you like in a cool dark place and once opened keep them in the fridge.

When you finish your jar or jars you can reuse the brine by popping some fresh lemon slices (not wedges) in while in the fridge, they won't be quite as good but will still be yummy. You can also add the brine to soups and stews.