I used to get very excited, coming home with preserved lemons from our local French market, but I was always bitterly disappointed. So when I moved to Greece, preserving lemons was high on the priority list (that and the Indian Lemon Pickle!)

Homemade preserved lemons bear no relationship to those bought in the shop or the market. Making your own is easy; once you have your jar, you will find yourself chopping and adding them to everything.

Transform Everything from Soups to Fish

Wash the lemons (to remove the brine) and chop the rind raw into salads and dressings. Their intense lemony flavour transforms anything from soups, stews, beans, fish and pasta. A great addition to Pasta al Limone (lemon water pasta). Chop a little pulp into the cooking water halfway through.

Chicken with preserved lemons and olives is so easy and so delicious. And, of course, if you are preparing a tagine. They are an absolute must.

Moroccans use the Doqq, Meyer and Boussera varieties. Our Greek lemons have slightly thicker skin, so it takes a little longer to soften, but the result is fabulous. The crucial thing is organic lemons and, ideally, as fresh as possible.

Lemons, Salt, Kilner Jar and a Little Time

You only need kosher or sea salt, lemons, a sterilised jar and a little patience. You can add spices, bay leaves and extra lemon juice, but not water or oil. Combinations could include cardamom, cinnamon and bay leaves, white/black peppercorns and bay leaves, star anise or coriander, or nothing! Keep everything very clean, and once they are ready, remove them with clean utensils to prevent bacteria contamination. I keep mine in the fridge, but many recipes say this is unnecessary. They should keep for up to a year and are ready in about four weeks.

Many thanks to Christine Benlafquih, Taste of Maroc and Paula Wolfert’s classic book, first published in 1973, Couscous and Other Good Food from Morrocco, for their expertise and guidance on preserved lemons.

More ideas for preserving here🍋🍋