Salt Week: Preserved Lemons




What you need. Good salt. I’m using Himilayan from ‘Byron Bay Healthy Salt Company’. Large, pretty, glass jars- washed in really hot water and natural detergent then rinsed in hot water. Loads of lemons washed, dried and any stems removed.

Step 1. Quarter each lemon leaving bottom inch in tact. Generously rub salt inside and outside of lemon.

Step 2. Place 2 tbls salt on base of jar them push lemons in as firmly as u can, releasing some of their juice as u do. Squeeze enough lemons to completely cover, then sprinkle with another tablespoon of salt before sealing. I added a tbls or so of coriander seeds also. I used about 1 1/2 cups salt and 10 whole lemons, then juiced another 7 to cover. Shake everyday for 3 days then store away from direct sunlight for 6 weeks. Now to juice the lemons for the second bottle – in background. They’ll last like this out of the fridge for about 12 months.

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