Preserved Lemons
What You’ll Need:
- 6–8 organic lemons (thin-skinned if possible, like Meyer lemons)
- ½–¾ cup kosher salt (non-iodized)
- Fresh lemon juice (as needed, about ½–1 cup)
- Optional: 1 cinnamon stick, 2–3 bay leaves, 1 tsp black peppercorns, ½ tsp coriander seeds
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It:
1. Prep the lemons
- Scrub lemons clean.
- Trim the stem end.
- Cut each lemon lengthwise into quarters without cutting all the way through—keep them attached at the base (like a flower).
2. Salt generously
- Open each lemon and pack 1–2 tablespoons of salt inside.
- Press the lemon closed.
3. Pack the jar
- Sprinkle salt on the bottom of a clean glass jar.
- Press lemons tightly into the jar so they release juice.
- Add optional spices between layers if using.
- Sprinkle extra salt between layers.
4. Add juice if needed
- Lemons should be completely submerged in juice.
- If there isn’t enough liquid after 24 hours, top up with freshly squeezed lemon juice.
5. Ferment & wait
- Seal tightly and leave at room temperature for 3–4 weeks.
- Shake gently every few days to redistribute salt.
- Once softened and fragrant, transfer to the refrigerator.
When Are They Ready?
- Rinds become soft and translucent
- Flavor is deeply salty-citrusy
- No visible mold (a little white surface yeast is normal; skim it off)
They keep in the fridge for 6 months or longer.
How to Use Preserved Lemons
- In chicken or vegetable tagines
- Finely chopped into salad dressings
- Mixed into yogurt or hummus
- Tossed with roasted potatoes
- Added to grain salads
Tip: Rinse before using and remove the pulp if you want a milder flavor. Most recipes use just the rind.
If you'd like, I can also share a quick Moroccan chicken tagine recipe that uses these.
Preserved Lemons
Ingredients:
- 6–8 organic lemons (thin-skinned if possible, like Meyer lemons)
- ½–¾ cup kosher salt (non-iodized)
- Fresh lemon juice (as needed, about ½–1 cup)
- Optional: 1 cinnamon stick, 2–3 bay leaves, 1 tsp black peppercorns, ½ tsp coriander seeds
Features:
Instructions:
1. Prep the lemons
- Scrub lemons clean.
- Trim the stem end.
- Cut each lemon lengthwise into quarters without cutting all the way through—keep them attached at the base (like a flower).
2. Salt generously
- Open each lemon and pack 1–2 tablespoons of salt inside.
- Press the lemon closed.
3. Pack the jar
- Sprinkle salt on the bottom of a clean glass jar.
- Press lemons tightly into the jar so they release juice.
- Add optional spices between layers if using.
- Sprinkle extra salt between layers.
4. Add juice if needed
- Lemons should be completely submerged in juice.
- If there isn’t enough liquid after 24 hours, top up with freshly squeezed lemon juice.
5. Ferment & wait
- Seal tightly and leave at room temperature for 3–4 weeks.
- Shake gently every few days to redistribute salt.
- Once softened and fragrant, transfer to the refrigerator.
When Are They Ready?
- Rinds become soft and translucent
- Flavor is deeply salty-citrusy
- No visible mold (a little white surface yeast is normal; skim it off)
They keep in the fridge for 6 months or longer.
How to Use Preserved Lemons
- In chicken or vegetable tagines
- Finely chopped into salad dressings
- Mixed into yogurt or hummus
- Tossed with roasted potatoes
- Added to grain salads
Tip: Rinse before using and remove the pulp if you want a milder flavor. Most recipes use just the rind.
If you'd like, I can also share a quick Moroccan chicken tagine recipe that uses these.
