Ingredients for Preserved Fresh Lemons
- Lemons
- Coarse Sea Salt
- Whole Cloves
- Bay Leaves
- Coriander Seeds
- Black Peppercorns
- Lemons, Juice Of
- Jars
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How to Make Preserved Fresh Lemons
- Wash and thoroughly scrub 1kg (approximately 6-8) unwaxed lemons.
- Using a sharp knife, carefully slice each lemon from top to bottom, but not completely through; leave about ½ inch at the bottom intact.
- Generously salt the lemons, using approximately 50g coarse sea salt, packing the salt into every slit and ensuring each surface is coated.
- Place the salted lemons in a large, clean glass jar. Pack them tightly, leaving about 1 inch of space at the top.
- Add 1 cup of coarse sea salt to the jar to cover the top of the lemons.
- Pour over 400ml extra virgin olive oil so that the lemons are fully submerged.
- Seal the jar tightly with an airtight lid.
- Store the jar in a cool, dark place for at least 4 weeks, preferably up to 6. The longer they cure, the more intense the flavor will become.
- After 4 weeks, check to see if the lemons are soft and the oil is clear. If not, continue to store until ready. Once cured, refrigerate to extend shelf life.
Nutrition Information (Approximate per serving)
Sodium
2019 g
Sugar
64g
Fat
3g
Carbs
21g
