Preserved lemons

Total time: 672hr 20m
Preparation Time: 20m

For 8 piece


Andreas Halter

Nutritional Information

Contains 20 Kcal, 1g Protein, 3g Carbohydrates, 0g Fat


  • Lemons
  • 1 kg organic lemon (approx. 8 pieces)
  • 40 g salt
  • Poaching liquid
  • 3.5 dl water
  • 1 tbsp salt (approx. 10 g)
  • 1 tsp sugar
  • Utensils
  • For 2 preserving jars (approx. 750 ml capacity each)

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  • Lemons

    Wash and dry the lemons. Cut a deep cross into the lemons from the blossom end to create quarters, but do not go all the way through the fruit. Push the quarters apart a little and cover them with salt. Layer the lemons as tightly as possible in the preserving jars.
  • Poaching liquid

    Bring everything to the boil together, pour the liquid over the lemons (add some coriander, fennel and/or cumin seeds, and cloves and black peppercorns if you wish). The lemons must be fully covered with the liquid. Seal the jars, store in a cool, dark place. The lemons need to marinade in the liquid for at least 4 weeks to ensure they have the right flavour.
  • Serve with:

    Stews, meat and fish dishes.

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