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Preserved lemons

Course Side Dish
Cuisine American
Keyword condiment, lemon recipes, preserved lemons, refrigerator preserves
Prep Time 20 minutes
Total Time 20 minutes
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

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.