Preserved lemons
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Lemon slices salted overnight, then packed in jars with bay, cloves, peppercorns and chili under olive oil. Keep refrigerated.
Ingredients
- 6 lemons unwaxed or washed
- 3 tbsp sea salt
- 1 bay leaf per jar
- 3 cloves per jar
- 6 peppercorns per jar
- 1 small dried chilli per jar
- Extra virgin olive oil
Equipment
- mixing bowl
- mason jars
Directions
- Cut the lemons into rounds and mix them well with the salt in a bowl.
- Leave overnight.
- The next day, drain in a colander for 2 hours, shaking now and then.
- Pack into jars, put the spices in each jar, and top with oil. Use a skewer to release trapped air.
- Seal and leave for 2 weeks to mature.
Notes
Refrigerated, keeps up to 6 months or longer; keep slices covered with oil once opened, topping up as needed. Oil solidifies in the fridge; spoon out what you need and let it come to room temperature. Safety: keep refrigerated; anything preserved in oil should not be stored at room temperature unless it follows a USDA/NCHFP tested method.