Preserved lemons

Preserved lemons

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(2 ratings)

Prep: 25 mins No cook


Makes 1 litre/ 1 3/4 pts
These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential

Nutrition and extra info

Nutrition: per lemon

  • kcal24
  • fat1g
  • saturates0g
  • carbs7g
  • sugars0g
  • fibre4g
  • protein2g
  • salt2g
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  • 10 unwaxed lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 250g sea salt
  • 10 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 cinnamon sticks
  • 2 tsp whole coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…


  1. Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.

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Comments, questions and tips

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9th Oct, 2016
This recipe makes lovely preserved lemons which I've been using for weeks in all sorts of Middle Eastern recipes.
20th Dec, 2013
please how do you pickle whole lemons like you can some times get in the shop is the same way as with the quartered lemons recipe would like to know asap if possible I know your all busy...
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