Brisbane chef Jan Cranitch has a quick and easy way to preserve your excess lemons, so you can use them later on.
You can use them in baking or cooking, or dip the rim of your Margarita glass in the preserved lemon juice and then in sea salt flakes when you’re making cocktails.
As a bonus, they look pretty fancy as well.
Chef Jan's Preserved Lemon Recipe with ABC Radio
To garnish bottle
- Scrub lemons under running water.
- Submerge glass jars in boiling water for at least 10 minutes to sterilise. Make sure glass jar is at room temperature when placed in boiling water.
- Rub lemons cut in quarters with salt.
- Place lemons in jars and sprinkle with more salt.
- Add garlic, thyme and pepper corns to bottles for decoration.
- Cover lemons with lemon juice.
- Loosely seal with a lid, and leave on a bench for one week.
- Transfer to fridge for two weeks.
- The lemons are ready when the skin can easily be punctured with knife.
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Jan Cranitch is an experienced chef with a passion for cooking and sharing her knowledge through bespoke classes. She works with individuals, groups and corporate teams to create unforgettable experiences that combine flavors and premium ingredients to a theme of your choice.