The Simple Things

Taking time to live well
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Photography: Laura Edwards

Photography: Laura Edwards

Recipe | Preserved lemons

Lottie Storey September 26, 2017

Come the cold weather these are just the thing for tagines and stews

Makes 5 x 250ml jars
330ml white wine vinegar
350ml water
150g caster sugar
1⁄2 tsp sea salt
1 tsp black peppercorns
5 bay leaves
5 sprigs of rosemary, leaves stripped
5 large unwaxed lemons

1 Heat the vinegar, water and sugar together in a saucepan over a medium heat and simmer for no more than 2 mins until the sugar has dissolved completely. Add the salt and peppercorns. Take the pan off the heat and let the mixture cool. 
2 Put a bay leaf and the leaves of 1 rosemary sprig into each sterilised jar. 
3 Trim the ends off each lemon, then slice the lemons into six or eight rounds, depending on size. Put 1 sliced lemon into each jar.
4 Divide the cooled vinegar mixture between the jars. (If your lemons are on the small side, you may run out of liquid. Top up jars with a splash more vinegar and some boiling water.)
5 Seal the jars and store in a dark cupboard for at least 8–10 days. The lemons will keep for up to 4 months if the jars are unopened. Once opened, keep refrigerated and consume within 4 weeks.

A WORD ON STERILISING
Heat washed and rinsed jars, upside down, in a low oven (130C/Fan 110C/275F is fine) for half an hour. Build in some cooling time before you fill jars, but don’t let them go cold or they’ll crack, on filling. New lids are ideal or for used lids, boil in a pan of water for at least 10 minutes.

Turn to page 100 of September’s The Simple Things for four more preserve and pickle recipes. Adapted from Gatherings by Flora Shedden (Mitchell Beazley). 

More from the September issue:

Featured
Sep 25, 2017
Nest | String of hearts
Sep 25, 2017
Sep 25, 2017
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Sep 23, 2017
Recipe | Coffee & walnut mini loaf cakes
Sep 23, 2017
Sep 23, 2017
SIM63.RUBBISHARTISTS_EL Ian Berry Studio  04.jpg
Sep 22, 2017
Creativity | Meet the makers using waste as a material for art
Sep 22, 2017
Sep 22, 2017

More preserving inspiration:

Featured
Mar 14, 2021
Recipe: Goose egg lemon curd
Mar 14, 2021
Mar 14, 2021
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Oct 17, 2020
Potted Histories | The Kilner Jar
Oct 17, 2020
Oct 17, 2020
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Jan 12, 2019
Recipe: Seville and Blood Orange Marmalade
Jan 12, 2019
Jan 12, 2019
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Feb 27, 2025
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Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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