Jar of preserved lemons recipe

  • Serves Makes 1 jar
  • 20 mins prep, 10 mins cooking, 2-3 weeks preserving time
  • 270 calories / serving
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preserved lemons hero

Place the whole lemons in a saucepan and cover with boiling water and boil for 1 minute. Drain and pat the lemons dry with kitchen paper. 

Dissolve the table salt in the white wine vinegar in a saucepan over a medium heat, bringing to a simmer. Remove from the heat as soon as it has dissolved and allow the pickling brine to cool to room temperature.

Make 4 incisions in each lemon at even intervals, without cutting all the way through so that they hold their shape. Arrange in a sterile glass jar large enough to hold them. Pour the pickling brine into the jar and seal the lid well. Allow the lemons to pickle for 2-3 weeks in the fridge before eating.

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  • Ingredients

  • 6 lemons
  • 2tbsp salt
  • 1l white wine vinegar
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  • Calories
    270
    14%
  • Sugar
    14g
    16%
  • Fat
    1g
    1%
  • Saturates
    0.4g
    2%
  • Salt
    4.7g
    79%
of an adult's Reference Intake daily amount.
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