4-5 Lemons
200g Sea salt
300g Caster Sugar
1L Water
Several Sprigs of thyme
Preserved Lemons recipe method
- Blanche lemons 3 times, discarding the water each time.
- Drain and pack the lemons into a sterilised kilner jar just big enough to take them all.
- Dissolve the sugar and salt in the water, pour over the fruit.
- Cover tightly and refrigerate for 2-4 weeks, best before 3 months
Original recipe from a 1 Michelin star kitchen