Thursday, September 16, 2010

When life gives you lemons .... Preserve them!

Been wanting to do this for years now but today I gave it a go after finding a really simple recipe...

* 4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
* 2/3 cup coarse salt
* 1 cup fresh lemon juice (from about 5 large lemons)
* olive oil


Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.

You just use the peels, not the pulp, after the lemons are cured.

So... I'll see how they look in a few weeks


  1. √Źnteresting! Looking fwd to the outcome!! What recipes is this used for? Your photography is very good!!Beautiful blog as well!!

  2. Oh I forgot to mention that. It's used in many north African dishes like in Morocco it's a staple. The ring is rinsed then chopped finely in a salad or in a cooked stewed chicken (tagine) dish and many many other dishes.

    Thanks for visiting and for the lovely complements!

  3. What a wonderful recipe! I'm going to give it a try soon. Gorgeous photos!

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