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Preserved Lemons in Olive Oil in a glass jar with spices

Preserved Lemons in Olive Oil

A salt-and-juice curing method for lemons, topped up and stored in Wilson's Extra Virgin Olive Oil once cured, ready in about 4 weeks.
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Prep Time 20 minutes
Total Time 20 minutes
Course: Condiment, Preserve
Cuisine: Cape Malay Inspired, South African
Ingredients Method Notes

Ingredients
  

  • 6-8 medium lemons unwaxed if possible, plus 2-3 extra lemons for juice
  • 1/4 cup coarse salt
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 2 bay leaves
  • Wilson's Extra Virgin Olive Oil to top up and seal

Method
 

  1. Sterilise a 1 litre glass jar with a tight-fitting lid.
  2. Toast the coriander seeds, cumin seeds and peppercorns in a dry pan over medium heat for 1-2 minutes, until fragrant. Let them cool, then mix with the coarse salt.
  3. Wash the lemons well. Stand each one on its end and cut it into quarters lengthwise, stopping about 1cm from the base so the lemon stays attached at the bottom.
  4. Pack the spiced salt into the cuts of each lemon, then pack the lemons tightly into the jar, pressing down as you go so they release their juice.
  5. Squeeze the extra lemons and pour the juice over the packed lemons until they're fully covered. Tuck in the bay leaves.
  6. Seal the jar and leave it in a cool, dark place for about 4 weeks, shaking or turning it every few days to redistribute the salt and juice.
  7. After about 4 weeks, the lemons should look softened and the rind should give easily when pressed. Top the jar up with Wilson's Extra Virgin Olive Oil so the lemons are fully covered and sealed under a layer of oil.
  8. Store in the fridge once opened, and always keep the remaining lemons submerged under oil or juice between uses.

Notes

This is a preserving method rather than a quick recipe, so the curing time is the most important step. Storage: once cured and topped with oil, keep refrigerated and use within a few months, always keeping the lemons submerged. Make-ahead: this is inherently a make-ahead project. Serving suggestion: finely chop the rind and use it in tagines, dressings, roast chicken or rubbed into a marinade; a small piece goes a long way. This preserving method is a nod to the Cape Malay kitchens of the Western Cape, where preserved lemons are a familiar pantry staple.