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preserved lemons

4.6

(3)

www.taste.com.au
Your Recipes

Prep Time: 15 minutes

Total: 15 minutes

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Wash a 1L (4-cup) capacity glass jar with lid (don’t use a metal lid – the salt may corrode it). Dry. Scrub lemons under cold water. Pat dry. Cut into quarters lengthways (don’t cut through base).

Step 2

Place sea salt in the centre of each lemon. Pack the lemons firmly into the jar. Add bay leaves and cinnamon stick to jar.

Step 3

Cover with fresh lemon juice. Seal. Store in a cool place away from direct sunlight for at least 4 weeks. If the liquid level drops, add more lemon juice to cover lemon (if lemon isn’t submerged in liquid, a harmless white mould may appear).

Step 4

To use, remove the lemon from the jar. Rinse under cold running water to remove salt. Pat dry. Remove the rind and chop as desired. Discard flesh and white pith – they’re too salty to use.