Speedy Preserved Lemons

This recipe is so simple and yet produces delicious preserved lemons in a few hours. Yes, a few hours. And they'll last for at least a month out of the fridge. It's a proportional recipe, but I used five lemons this time. 


Per lemon (or lime): 

  • 2 teaspoons salt

  • 1.5 teaspoons chilli powder (adapt to taste)

  • 2.5 teaspoons nigella seeds 



  • Gently zest the lemons, careful not to remove all the skin - this will remove some of the bitterness from the lemon 
  • Leaving a couple of centimeters at one tip, slice each lemon lengthways into quarters
  • 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
  • Drain and set aside to cool
  • Mix your spices
  • Tap dry the lemons and put a teaspoon of spice mix into each lemon
  • Drain the lemons in a colander to shake away any water 
  • Place the lemons in a jar and pour the remaining spice mix over the top
  • Fill the jar with olive oil, close it, give it a gentle shake so the spices are evenly spread and leave for 5-6 hours
  • Enjoy!