Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil.
These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
55,173 14.9/5
Last modified on: December 2nd 2012
For 1 jar, you will need:
- 1
1 kg lemon - 2
200 g coarse salt - 3
500 ml olive oil - 4
1 bayleaf - 5
thyme - 6
rosemary - 7
1 teaspoon peppercorns - Total weight: 1,706 grams
How long does it take?
| Preparation | Start to finish |
|---|---|
| 12 hours 36 min. | 12 hours 36 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Wash 1 kg lemon.As the peel will be left on, it is important to use organic lemons, or to scrub each lemon thoroughly at least.
Stage 2
8 min.
Trim off both ends of each lemon, then slice them. Use a mandolin if you have one; it's ideal for this job.Stage 3
10 min.
Spread a fine layer of coarse salt in a large dish, lay lemon slices flat in the bottom, then scatter more salt over.Stage 4
12 hours
Continue like this with all the lemons.Stage 5
The next day you will see that the lemons have given off juice, but that the salt has not completely dissolved.Stage 6
5 min.
Remove the remaining salt from each lemon slice with a brush...Stage 7
5 min.
...and pack them into a jar.Slip sprigs of your chosen herbs and peppercorns in between the slices as you go.
Stage 8
3 min.
Cover completely with olive oil.Stage 9
Seal the jar and leave for 3 months.Stage 10
After this, the lemons will be preserved by the oil and you can begin to use them as and when you need.Stage 11
It is worth noting that the oil in the jar will take on the flavour and you can use this as well. For example, it makes an amazing french dressing (vinaigrette)Remarks
You can use any herbs you like or have to hand. Similarly, the quantities of salt and oil are simply for guidance. If you take out some of the oil, be sure not to leave the lemons in the jar uncovered, or they will turn mouldy.
You can scald the herbs before using them, as in the herb olive oil recipe.
You can scald the herbs before using them, as in the herb olive oil recipe.
Nutritional information
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How much will it cost?
For 1 jar : 5.81 €
Recipes which use this 1
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Source: Home made.
More recipes?
This recipe use (among others) | Lemon: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Panettone, Fish in a salt crust, Chorba, Endives , ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mediterranean toast, Croque-monsieur gourmand, Tomato meat balls, Polenta with spinach and soft-poached egg, Langoustine and leek tarts, ... All |
| Coarse salt: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, Potted meat (rillettes), Pickled gherkins, Salmon marinated like herring, Stock-pot fish , ... All |
| Peppercorns: You can get more informations, or check-out other recipes which use it, for example: Herb olive oil, Feta in olive oil with herbs, Salmon marinated like herring, ... All |
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