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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.

132 K 1× 4.3/5 (20 reviews)

12 hours 40 min. difficulté

Easy

5.85 €

1 jar

7 Ingredients

Last modified on: December 2^nd 2012

For this recipe: I want to make it (453×) I made it (446×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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: 1,710 grams

Change these quantities to make:

1 jar 2 jars 3 jars

Change measures:

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Times for this recipe

Preparation: 12 hours 40 min.

When should you start or finish this recipe?

If you start now, at 18:35, you will finish around : 7:10.Change start time

To finish around 7pm, you'll need to have started before: 6:55.Change end time

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.

Cover with plastic film and refrigerate overnight.

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.

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	10 RDI=4 %	90 RDI=8 %	500 RDI=80 %	4,900 RDI=250 %	20,520 RDI: 250 %
Per 100 g	0	5 RDI=0 %	30 RDI=4 %	290 RDI=10 %	1,200 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 1 jar : 5.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

I would love to try making these, jh. They would make great gifts too! Thanks for sharing...I'm going on holiday to visit my daughter for the holidays. Just in case I don't "see" you before then, Merry Christmas to you and yours!!! Louise
Posted by Louise december 4^th 2012 at 20:45 n° 1

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