Preserved Lemons

Homemade preserved lemons make wonderful gifts, so we suggest that you check out the wide variety of useful & decorative glass storage jars available from Wares of Knutford.

Preserved Lemons
Recipe type: Condiments
  • Lemons
  • Lemon Juicce
  • Kosher Salt
  • Colander
  • Deep pot with lids
  • Canning mat
  • Quart preserving jars
  • Dishtowels
  • Canning towels
  • Lids
  • Canning tongs
  • Rings
  • Platter
  1. Wash your lemons thoroughly & set them in a colander in the sink to drain. You will need 8-10 lemons for each 1 quart canning jar that you use.
  2. Place your canning mat in the bottom of a deep pot. If you don’t have a canning mat, line the bottom of the pot with a clean cloth dishtowel. This will keep the jars from bumping against each other when you sterilize them.
  3. Stand the quart jars in the pot with their open ends facing up.
  4. Fill the pot with water so that the jars are completely covered. Bring the water to a boil. Lower it to a rolling simmer & cover the pot. Let the jars sterilize for 10 minutes without disturbing them.
  5. Lay a folded dishtowel on the counter. Remove the jars from the water with your canning tongs & place them on the towel, open side up. Never put hot jars directly onto a cool surface like a bare counter because they may shatter.
  6. Drop the lids and rings into the boiling water & turn off the heat.
  7. Slice both ends off of each lemon & cut the lemons into 4-6 wedges each.
  8. Lay the wedges out on a platter or a length of waxed paper & lightly salt them with the Kosher salt.
  9. Fill the bottom of the jars, once they have cooled enough to touch, with ½ c. Kosher salt.
  10. Fish the lids & rings out of the hot water with the canning tongs & set them on the dishtowel with the jars to cool.
  11. Squeeze each lemon wedge gently as you pack them snugly into the jars.
  12. Fill the jars with lemon juice so that the lemons are just covered. Sprinkle another layer of salt on top.
  13. Wipe any excess salt or lemon juice off of the mouths of the jars with a clean dishtowel. Seal the jars with the sterilized lids & rings.
  14. Let the jars sit at room temperature for 24 hours & then turn them upside down. Let them sit for another 24 hours, then turn them right-side up & place them in the refrigerator.
  15. Leave the jars in the refrigerator for three weeks, occasionally turning them upside down for a day or two.
  16. To use the lemons, pick one out & wash off all of the salt. Discard the seeds & pulp & grate or finely chop the lemon rind.
  17. Add visual interest as well as flavor by adding mint sprigs, rosemary, sage, thyme, peppercorns, whole cloves, whole coriander seeds, or cinnamon sticks to your preserved lemons when you pack them into the jars. Experiment by adding different combinations of herbs & spices.

Photo Courtesy of Daniella Segura

Sausage Rolls

Sasuage Roll by Ron Dollete on FlickrSubmitted by The Lord Riddler
Chef’s Note: Do NOT buy phyllo dough as it’s too thin.


Two boxes frozen puff pastry sheets* 1 pkg Sage Seasoned Sausage meat
1 egg, beaten water


  1. Let pastry thaw out at room temperature for a couple of hours & then take one slice at a time & open it out to be a rectangle.
  2. Preheat oven to 350°F.
  3. Gently roll the sheets out a little longer, about 1″ on all 4 sides.
  4. Cut the pastry into 3 sections, making a total of 9 rectangles.
  5. Take a spoonful of sausage meat & roll it between your hands to make sausage shape & put on one end of pastry square. Do this for all 9.
  6. Use a pastry brush & gently dip it into the water & brush the opposite end of where the sausage meat is.
  7. Roll firmly into rolls & place onto a rectangular cookie sheet. Using a knife, slice 3 air slits in the top of each pastry.
  8. Brush the tops with the beaten egg (i.e. egg wash) & bake in preheated oven for 20-25 minutes or until golden brown.

Tagliatelle with Chestnuts & Pancetta

Submitted by *Vilification*
Serves 4


3 oz. pancetta (Italian unsmoked cured bacon), chopped 1 tbsp extra-virgin olive oil
1 small onion, fine chopped 4 garlic cloves, crushed
2 tbsp fine chopped fresh sage 8 oz. peeled roasted whole chestnuts, coarsely crumbled
8 oz. dried flat egg noodles such as tagliatelle or fettuccine 2 oz. finely grated Parmigiano-Reggiano
2 tbsp unsalted butter 1 tbsp fine chopped fresh flat-leaf parsley


  1. Pancetta by Patent and the Pantry on FlickrCook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
  2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
  3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
  4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
  5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.