Create a brilliant home made gift and present it in a traditional preserving jar – all made with love.
According our guest chef, Roger Barstow, making preserved lemons is very simple. They make wonderful gifts for foodie friends who like to cook and are usually quite expensive to buy. Top Tip: Lemons are plentiful and cheaper in Australia in June/July/August.
- 12 fresh ripe lemons
- 80g sea salt
- Olive Oil
We recommend using Kilner Jars
- Wash the lemons in hot water to remove the wax coating.
- Cut the lemons in half and juice them; further cut the lemons into quarters.
- Add the juice as well as the quartered lemons to a Vacseal Container. Combine with the sea salt and remove all of the air from the container.
- Store at room temperature for 1-2 weeks; remove more air as required.
- When the lemons have softened remove from the container and place into a preserving jar. Pour in the juices, cover with olive oil and refrigerate.
Preserved lemons when cut and thinly sliced can be added to cous cous, salad or to make a dressing delicious.