Preserved lemon recipe
- 9 regular size lemons (Meyer lemons are recommended but any lemon is fine, just make sure it is scrubbed/clean and doesn't have too thick a skin)
- 2/3 cup salt flakes (un-iodised salt works best)
- Olive oil
Firstly, prepare the jars you will be storing the lemons in. Sterilise the jars by preheating the oven to 110°C.
Meanwhile, immerse the jars in pot of cold water (taking the rubber rims off first if your jars have them) and bring them to the boil for 10 minutes.
Using tongs, transfer them to a baking tray with a tea-towel laid on it. Dry in oven for 15 minutes.
Cut 4 of your lemons into 8 wedges each and then mix in a bowl with the salt.
Squeeze the remaining 5 lemons into a bowl/jug.
Transfer salted wedges into sterilised jars and fill only to bottom of rim, and then add the lemon juice just to cover the lemons. Wipe any salt, lemon off the rim of jar and seal.
- Keep somewhere you will frequent every day (i.e. near the washing machine/toaster etc) and shake every day for 7 days. Then open, top up with olive oil and your lemons be ready in 30 days.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.