- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Low fat per serve
- No added sugar
- Vegan
- Vegetarian
These preserved lemons are a great fridge staple, or make-ahead gift for the foodie in your life.
- Makes2, cups
- Prep time20 minutes, + 3 1/2 weeks sitting time
Ingredients
- 1/2 cup (250g) sea salt flakes
- 5 lemons, rinsed, dried, quartered
- 4 rosemary sprigs
- 1/2 cup (125ml) lemon juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place 1 tbs salt in a sterilised jar. Add the lemon, rosemary sprigs and remaining salt, squashing the lemon down with a spoon. Pour over the lemon juice and enough water to cover the lemon. Seal jar and shake until well combined.
Step 2
Store in a cool, dark place for 3 days, turning jar upside down occasionally.
Step 3
Transfer to fridge for 3 weeks until rinds soften, shaking the jar each day.
Recipe tip
COOK. STORE. SAVE.
Chop these preserved lemons to add flavour to seafood, lamb, chicken and pasta dishes.
Preserved lemons
- Makes2, cups
- Prep time20 minutes, + 3 1/2 weeks sitting time
Ingredients
- 1/2 cup (250g) sea salt flakes
- 5 lemons, rinsed, dried, quartered
- 4 rosemary sprigs
- 1/2 cup (125ml) lemon juice
Description
These preserved lemons are a great fridge staple, or make-ahead gift for the foodie in your life.
Method
Step 1
Place 1 tbs salt in a sterilised jar. Add the lemon, rosemary sprigs and remaining salt, squashing the lemon down with a spoon. Pour over the lemon juice and enough water to cover the lemon. Seal jar and shake until well combined.
Step 2
Store in a cool, dark place for 3 days, turning jar upside down occasionally.
Step 3
Transfer to fridge for 3 weeks until rinds soften, shaking the jar each day.