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Preserved Lemons

Speedy Preserved Lemons


As many as you wish to make!

Cook Time:

20 minutes prep, 6 hours preserving

Can I adapt this easily as a vegetarian or vegan?


This recipe is so simple and yet produces delicious preserved lemons in a few hours. Yes, a few hours - and they'll last for about a month. This a proportional recipe so can be scaled up or down.


For each lemon

  • half teaspoon salt

  • 1.5 teaspoons chilli powder (adapt to taste)

  • 2.5 teaspoons nigella seeds

  • enough olive oil to fill the jar you are using


Before you begin

Sterilise your jar

Step One

Gently zest the lemons  being careful not to remove all the skin 

Step Two

Starting 4cm below the top of the lemon, slice vertically into quarters

Step Three

Boil the lemons in water until tender (about 5 minutes). A knife should be able to go through the skin with little resistance but the lemons should still hold their shape

Step Four

Drain and set aside to cool

Step Five

Mix the salt, chilli powder and nigella seeds together

Step Six

Gently dry the lemons and put a teaspoon of chilli-seed mix into each lemon

Step Seven

Place the lemons into your jar and sprinkle any remaining seasoning over the top

Step Eight

Fill the jar with olive oil, ensuring that the lemons are completely submerged

Step Nine

Close and gently shake the jar so the spices are evenly spread

Set aside for 6 hours before enjoying


This recipe also works with limes, which will preserve with a more acidic flavour
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