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.
These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
12 hours 40 min.
Easy
2 jars
7 IngredientsLast modified on: December 2nd 2012
For 2 jars, you will need:
- 1
2 litres lemon - 2
400 ml coarse salt - 3
1000 ml olive oil - 4
2 bayleaves - 5
thyme - 6
rosemary - 7
2 teaspoons peppercorns
Change measures:
Times for this recipe
Preparation: 12 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Wash 2 litres lemon.
As the peel will be left on, it is important to use organic lemons, or to scrub each lemon thoroughly at least.
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
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.
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.
Keeping: Several months.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 180 RDI=20 % | 0 | 800 RDI=40 % | 3,350 RDI: 40 % |
| Per 100 g | 0 | 7 RDI=1 % | 0 | 30 RDI=2 % | 140 RDI: 2 % |
| Per jar | 10 RDI=4 % | 90 RDI=8 % | 0 | 400 RDI=20 % | 1,680 RDI: 20 % |
How much will it cost?
- For 2 jars : 7.65 €
- Per jar : 3.85 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
134 K4.3 40 min.
This recipe uses (among others)
Lemon
Like these other recipes: Lemon creams, Crêpes Suzette, Apricot jelly, Pistachio and spinach pesto, Parcels of fish fillet in spinach, ... See them all 124
Olive oil
Like these other recipes: Eggs Comtoise, Polenta parmentier, Bruschetta, Pan-fried fish fillets, braised cabbage with Noilly Prat, Italian style gratin, ... See them all 531
Coarse salt
Like these other recipes: Pickled gherkins, Mackerel rillettes, Gravlax, Stock-pot fish , Potted meat (rillettes), ... See them all 16
Peppercorns
Like these other recipes: Herb olive oil, Feta in olive oil with herbs, Home-made chilli oil, Red mixed pickle, Salmon marinated like herring, ... See them all 5
Other recipes you may also like
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013322 K4.3 2 hours 40 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024440 K4.3 20 min.
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette. September 5th 2010188 K4.6 55 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018125 K4.2 50 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf. December 1st 2013108 K 14 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe