Preserved lemons

Season:  Winter/Spring

Type:  Preserves

Difficulty:  Easy

Makes:  6 x 250ml jars

Fresh from the garden:  lemons, bay leaves

Recipe source: Majura Kitchen Garden


  • metric measuring spoons
  • chopping boards & non-slip mats
  • 1 medium knife
  • scales
  • bowls – 1 medium, 1 large
  • juicer
  • 6 x 250ml sterilised jars

  • 20 lemons
  • 500 g coarse kitchen salt
  • 3 cinnamon sticks
  • 6 bay leaves
  • 1 tablespoon black peppercorns
  • 6 cloves
  • Lemon juice
What to do

  • Set out your equipment and ingredients.
  • Cut the lemons into quarters or eighths.
  • Break the cinnamon sticks into smaller pieces.
  • Divide the ingredients into six piles, with each pile having a sixth of each ingredient.
  • Squash the ingredients from one pile into a jar, starting with a single layer of lemon pieces, then salt, some herbs and spices.  Repeat the layering until the jar is three-quarters full.
  • Add a couple of tablespoon of salt to the jar and top-up the jar with lemon juice.  Seal with an airtight lid.
  • Repeat with the other jars.
  • Leave the jars for 6 weeks before using.

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