This recipe comes from chef Mark Breen of Seasonal Kitchen.

A jar of preserved lemons will brighten up your kitchen and liven up all manor of dull dishes. Traditionally used in Moroccan cooking, these lemons taste great in tagines or with vegetables, chicken or fish.


130g sea salt

100g caster sugar

A sprig of thyme leaves

5 large unwaxed lemons

Olive oil


You will need a clean and sterilised jam or kilner jar. 

  1. Mix the salt, sugar and thyme, then scatter a pinch of it into the preserving jar.
  2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle the salt mix on the exposed flesh, then reshape the fruit.
  3. Press the lemons down to release their juices and to make room for the remaining lemons.
  4. By the end, the juice and self-made brine should completely cover the layers.
  5. Let the lemons ripen at room temperature, shaking the jar each day to distribute the salt and juice. Let ripen for 10-30 days, then top with olive oil and refrigerate.
  6. Preserved lemons will keep up to a year, and the pickling juice and oil can be re-used two or three times over the course of a year.


The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.