Preserved lemons in water and olive oil

    I buy fat lemons whenever I see them in local markets or the local supermarket. I give the jars of these preserved lemons to friends but keep at least two for myself and use them in Moroccan stews but mostly in all sorts of otherwise, ordinary chicken dishes. I always wash the lemons in warm water and give them the once-over with a clean pan scrubber. Also, I use my favourite olive oil. You need Kilner type 1-litre jars which need to be sterilised by putting them, detergent free, in the dishwasher on the fastest cycle.


    Bretagne, France
    1 person made this

    Ingredients
    Makes: 1 (1 litre) jar

    • 6 to 8 large lemons
    • 2 teaspoons coarse salt for each lemon
    • olive oil as needed

    Method
    Extra time:56days curing  ›  Ready in:56days 

    1. Cut the lemons in quarters, place in a bowl and rub each lemon with 2 teaspoons salt.
    2. Pack the lemons as tightly as you can into a sterilised 1-litre jar and make sure all of the salt is included.
    3. Pour over a mixture of half water, half olive oil, enough to fully cover the lemons. Leave in a cool place for at least 8 weeks before using to allow the salt to do its work. The lemons keep for 6 months to 1 year in the refrigerator.

    Tip

    Sometimes bay leaves, peppercorns and other spices are added but I think these additions detract from the lovely, pure citrus tang.

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