• Easy
• 0:15 Prep
• 0:10 Cook
• 10 Servings

Learn how to make these simple salt-preserved lemons, that are packed with citrus and umami flavour. Traditionally used in Moroccan cooking, you can add them to you slow cooker, braised meats, sauces, the list goes on. Fresh lemons can't compete with these flavour bombs. - RedDoll

Ingredients

• 6 lemon

• 1 kg rock salt

Method

1. Cut lemons into quarters and pack them in a sterilised jar with rock salt.

2. Top up jar with boiling water.

3. Put jar in pantry and leave for six weeks, turning upside down every week to mix salt through.

Notes

Use only rind once washed. Remove and discard flesh. Refrigerate after opening.