My Preserved Lemons Recipe



  • 8 medium lemons
  • 1 1/3 cp (450g) rock salt
  • 5 fresh baby leaves
  • 1 teaspoon caraway seeds
  • 1 cup (250ml) lemon juice


  1. Half lemons lengthways; carefully cut each lemon in half again without cutting all the way through. Open lemon halves out slightly.
  2. Squeeze lemons over a large non-metallic bowl to catch the juice. 
  3. Add lemons to bowl with salt, bay leaves and seeds and mix well.
  4. Pack lemon mixture into a 1.5 litre (6 cup) sterilised jar, then pour enough of the juice into the jar to cover lemons.
  5. Place a sealed small plastic bag filled with water on top of the lemons to keep them submerged; seal the jar. Label and date the jar.
  6. Store preserved lemons in a cool, dark place for at least three weeks before using. Refrigerate after opening.
  7. To use, remove and discard pulp, squeeze lemon juice from the rind, rinse rind well, then slice according to the recipe. 
  8. Cinnamon sticks or chillies can be added to the jar before sealing.