I have a recipe that includes preserved lemons, I cheat and just use normal lemons. How do you preserve them then? I can get hold of plenty of Cornish sea salt fairly inexpensively, I imagine Maldon salt must be expensive over there?
I used the BBC recipe https://www.bbc.co.uk/food/preserved_lemons
Very straightforward, but I’d advise using a mason jar as they suggest; I struggled to get the fruit into the jar I grabbed.
Maldon salt is a bit dearer here, but so much better than any of the cheaper alternatives we have available.
It is lemon season now and I’ve certainly passed houses with trees in the yard laden with ripe lemons (always tempting to knock on the door and ask if they’re going to use them) but the ones hanging over my fence are still small and green so I guess it depends on the variety.
…and probably micro-climate. I do occasionally knock on doors, especially where I can see fruit rotting on the ground. I usually try to get grapefruit though no-one else ever seems to want them and I love them
Zimmerbitch 
I’ve never got round to preserving lemons. You make it look easy. Time to get organised!
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It is easy! The hard part is waiting for them to be ready 😂
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Right. I’m almost ready to go ….
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very original take on the subject. plus, I have never heard of preserving lemons this way.
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Thank you. It’s Middle Eastern in origin.
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A great pair, and I love preserved lemons (though I cheat and buy them).
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Hehe. I don’t use them all that much, but I have a glut of fruit which is looking very healthy and unblemished.
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I have a recipe that includes preserved lemons, I cheat and just use normal lemons. How do you preserve them then? I can get hold of plenty of Cornish sea salt fairly inexpensively, I imagine Maldon salt must be expensive over there?
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I used the BBC recipe https://www.bbc.co.uk/food/preserved_lemons
Very straightforward, but I’d advise using a mason jar as they suggest; I struggled to get the fruit into the jar I grabbed.
Maldon salt is a bit dearer here, but so much better than any of the cheaper alternatives we have available.
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What no sugar? How do you over come the sour?
Leslie
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They’re used to give a tart, lemon taste to savoury food like couscous, casseroles, rice, sauces.
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and that would do it!
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I’ll earmark this for when the neighbour’s lemon tree restocks. 🙂 (It hangs over our fence.) I’ve already got the Maldon Sea Salt. (Love that stuff.)
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What time of year do you get lemons where you are? I’m fascinated by the shifting “seasons” for fruit here and wondering if it’s widespread.
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It is lemon season now and I’ve certainly passed houses with trees in the yard laden with ripe lemons (always tempting to knock on the door and ask if they’re going to use them) but the ones hanging over my fence are still small and green so I guess it depends on the variety.
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…and probably micro-climate. I do occasionally knock on doors, especially where I can see fruit rotting on the ground. I usually try to get grapefruit though no-one else ever seems to want them and I love them
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I’m fascinated. I’ll give it a try. Hope that you are healthy and safe.
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Thanks Sally. We are well and feeling very blessed here in NZ
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Spontaneous salivation!
How do you do this?
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🙏
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You make the coolest things
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Thank you 🙏
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Sorry for making two comments but how do you make these lemons? Thanks 🙏
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They’re surprisingly easy, but it takes a while for them to be ready to eat. I used this recipe from BBC food https://www.bbc.co.uk/food/recipes/how_to_make_preserved_01545. Bon appetit.
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Thanks 🙏
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My mum made this once – the smell was so overpowering that she had to keep the glass outside for my sake! 😂
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Wow! I don’t remember mine ever having a very strong smell. I wonder if the lemons are a different variety – or if I used mine too soon?
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That could well be the reason. Also she used a gigantic jar and put about twenty or so lemons in it – it was simply too much! LOL!
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