A wonderful way to use lemons in winter…in soups, chicken tagines, lamb tagines, stews, ragouts, oven-bakes dishes, sambals. I also use the skin, finely chopped in salads. Not too mention how beautiful it looks in the pantry, or on a buffet or kitchen dresser..
- About 10 lemons, organic if possible, depending on the size of your jar
- 400 ml sugar
- 125 ml coarse salt
- 1 tablespoon of turmeric
- 1 teaspoon of chilli powder(optional)
- fresh lemon leaves
- Wash the lemons well under running water and cut them into quarters.
- Mix the salt, sugar, chilli powder and turmeric together and roll the quarters in the mixture until well covered.
- Layer the lemon quarters is a sterilized jar and sprinkle each layer liberally with the sugar mixture.
- Add the lemon leaves and fill the jar with the lemon quarters and sugar mixture until full.
- Store in a cool and dark place, turning the jar upside down every day. Store for about a month before using.
- The lemon juice and sugar mixture will eventually form a brine.
- If preferred, you can omit the sugar and spices, keep the lemons whole, prick them with a fork and layer the whole lemons with the coarse salt.
Recipe adapted from Rainbow Cuisine by Lannice Snyman.
This is an entry for A spoonful of Christmas, hosted by Zlamushka from Zlamushka’s spicy kitchen.
Myfrenchkitchen 
I love preserved lemon as preserve orange. Those looks wonderful, and I swear, I can feel right now how they taste looking this stunning photo
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Hey 🙂 Look what I found.. Is that ALL for me ? Hurray (clapping hands happily). Wow, love pickled anything. Thank you very much…
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i love lemon pickle. Always have some ready in my store. 3 bottles as we speak 🙂
love your presentation though. that is a beautiful tall jar. the kind u love to display on your kitchen counter top !
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This is one of those recipes I have been meaning to try for ages. This winter, I’m doing it. Lovely pic.
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I’ve been dying to try these… thanks for the recipe. The skin is also great if chopped into small cubes and mixed with olives, a little olive oil and thyme.
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Ronelle, you have a particularly fine talent for arranging ingredients under glass. I love sweet and/or salty preserved produce. This, like your jarred quince, makes an outstanding presentation.
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Apologies. I see I have spelled your name incorrectly. No “e.”
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Thanks for your recipe! I was able to find Meyer lemons – it was really easy and simple to make the preserves. I am planning to give some away at Christmas! it will bring a blast of sunshine to our wet weather in Vancouver Canada. Merry Christmas : )
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