Chilli and Rose­mary Pre­served Lemons


This is not so much a recipe as a prepa­ra­tion guide – you can make sin­gle or mul­ti­ple batches.

10 medium lemons ½ cup sea salt 1 cin­na­mon stick 8 black pep­per­corns

1 bay leaf 1 sprig rose­mary

1 fresh chilli or use ¼ tea­spoon dried chilli flakes 3 cup ca­pac­ity ster­ilised jar with a glass or plas­tic-coated lid*.

Scrub 6 of the lemons and dry well. Cut each lemon length­wise from the top so it opens out like a flower, stop­ping 1cm from the bot­tom so it stays in­tact.

Put the salt in a medium bowl and, work­ing with 1 lemon at a time, pack 1 ta­ble­spoon of salt into each, on the ex­posed flesh, then re­shape.

Sprin­kle the base of the jar with some of the salt then push the lemons in so they’re tightly packed, adding the ex­tra flavour­ing op­tions in lay­ers as you go.

Start juic­ing the ex­tra lemons, adding enough so it com­pletely cov­ers the lemons.

Seal and leave in a cool place at room tem­per­a­ture to ripen for 4 weeks, shak­ing the jar daily to re­dis­tribute the salt and juice.

TO USE: Us­ing a fork (not your fin­gers), re­move the quan­tity needed and scrape off the flesh and dis­card. Wipe off ex­cess liq­uid and slice or dice the skin. Re­frig­er­ate af­ter open­ing. MAKES 1 JAR. *See kitchen notes (pg 126) to ster­ilise jars and bot­tles.

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