Preserved lemons

Latest comments and suggestions

• Good Stuff

  11 December 2008

  Good Stuff commented on this recipe

  This is a fantastic way to prepare lemons to just stuff in a chicken, or rub it over the skin. Gives it a real zing! Only problem is, they really don't last more than a year.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hannah Dawson

  27 August 2009

  Hannah Dawson commented on this recipe

  did these this morning for an addition to my xmas pressies, i'm doing hampers for everyone, and they look absolutely stunning. did them in smaller jars though, i used a little more salt, star anise, peppercorns and bayleaves for this reason, but am super impressed with how good they look.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummie

  26 November 2009

  yummie rated and commented on this recipe

  

  I did these and gave some to my brother-in-law, he's tunisian, he absolutley loved them and wants me to do some more, says the're like what his mother makes :))

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PaperTigress

  03 November 2010

  PaperTigress commented on this recipe

  Maybe something's lost in translation, but I don't know what these are for...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Holly

  18 November 2010

  Holly commented on this recipe

  PaperTigress - they're often used in Moroccon-style cooking but if you have a look at http://tinyurl.com/37yhgkt there are some more ideas. I think you are supposed to rinse the salt off before using, too. They're great in couscous and also casseroles.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pip

  05 December 2010

  Pip commented on this recipe

  These will make great Xmas presents!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kingtwig

  23 February 2011

  kingtwig rated and commented on this recipe

  

  I'm going to try these later- bought a glut of lemons on the market! :o) I can't see how they have the nutritional values stated above though! I mean, theres virtually zero fat in these ingredients, so how can they be 31.3g, as well as the stated amount of protein, or calories, or carbs! Someones made a boo boo! :o)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mark

  06 April 2011

  Mark commented on this recipe

  What lemon juice do you pour over them?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jean

  16 April 2011

  Jean commented on this recipe

  Like Mark 6 April 2011 - Where does THE lemon juice come from? Would be good to know!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TaraMaiden

  13 May 2011

  TaraMaiden commented on this recipe

  Mark and Jean - if you look at the recipe, it says that you should use 6 of the lemons, and juice the remainder. you can either top up with a little water, but the lemons themselves will start to release juice quite quickly. You need to press them down to release the juice more effectively, and also, what I have found works very effectively, is to warm the lemons in a very low oven for 5 minutes. This makes them release more copious amounts of juice, and they preserve for longer. I had some which were still delicious after 18 months.....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jackie Reynolds

  14 July 2011

  jackie Reynolds rated and commented on this recipe

  

  I made this recipe as I have an endless supply of lemons as we now live in Cyprus. I only used salt and lemon juice to preserve them and they taste fantastic! I cut them into thin strips and serve them on anything and everything - it tastes fantastic mixed into a tuna salad, and tastes brilliant on rice dishes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise wiscombe

  25 August 2011

  Louise wiscombe commented on this recipe

  Hi can anyone reassure me. I have just made these lemons and sterilised the jars but I can't get a proper seal on my jam jar lids. They are screwed on tightly but it's not like when I make jam and pickle, the lids still 'pop' in the centre if you know what I mean! Is this ok?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  28 August 2011

  janet commented on this recipe

  I have 3 lemon trees ( live in Brisbane) and have had a bumper crop this year, over 500! I have tried many recipes in order to use up the lemons so was delighted when I found this as it uses 12 at a time!! I will go and pick some more now and make as Christmas gifts. Thank you Good Food once again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kingtwig

  03 November 2012

  kingtwig commented on this recipe

  Its a bit odd that its stated that this is so high in fat, when theres not actually any fat in it! :o)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pardela

  28 February 2013

  Pardela commented on this recipe

  655 kcal?? how come?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3555/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g coarse sea salt
• 12 lemons , unwaxed, 6 juiced, 6 quartered but still joined at the bottom
• 8 black peppercorns
• 3 star anise
• 3 bay leaves

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes one large jar

Preparation and cooking times

Takes 30 mins, plus preserving time

Vegetarian

Ingredients

• 250g coarse sea salt
• 12 lemons , unwaxed, 6 juiced, 6 quartered but still joined at the bottom
• 8 black peppercorns
• 3 star anise
• 3 bay leaves

Per serving

655 kcalories, protein 21.5g, carbohydrate 76.9g, fat 31.3 g, saturated fat 8g, fibre 3.4g, salt 0.51 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.