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Salty, tangy and acidic preserved lemons are a fabulous ingredient to have in your fridge, ready to add freshness to pasta sauces, tagines, soups, roasted veggies, lamb, peas, rice and savoury ricotta dishes.

Lemons pickled in salt are a popular condiment and flavour enhancer in North African cuisine (Morocco, Algeria, Tunisia), as well as South Asian cuisine. So, while lemons are in season and fabulous value, grab some jars and preserve them its EZY!


STEP 1: Scrub 6 lemons under warm water to remove the waxy coating.

STEP 2:  Quarter lemons lengthways and place in a bowl. Sprinkle over ½ cup cooking or table salt and rub in to coat lemons.

STEP 3: Pack lemons into 2 x 500ml sterilised glass jars with the skin-side facing out.  

STEP 4:  Squeeze 1 ½ cups of lemon juice and pour into jars to cover lemons.

STEP 5: Store jars in the fridge for 6-8 weeks. Inverting the jars on a weekly basis.


If you want to make a slightly different flavoured versions of this recipe add a few extra flavourings like bay leaves, fresh chilli, peppercorns, thyme, oregano use them singly or in combination.