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    Home » Recipes » Sauces & Dressings

    How to Make Preserved Lemons

    Published: Aug 10, 2015 · Modified: Jun 16, 2022 by Sally Cameron · This post may contain affiliate links · 4 Comments

    400 shares
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    With three simple ingredients - lemons, salt and lemon juice - learn how to make preserved lemons (sometimes called pickled lemons). A traditional condiment in Moroccan, North African and Indian cuisines, preserved lemons add a punch of  lemony flavor to many dishes.

    preserved lemons | afoodcentriclife.com
    Starting a jar of preserved lemons.

    What are Preserved Lemons

    Preserved lemons are a fermented or pickled food, and fermented foods are flavored-filled and nourishing. With a unique taste and silky texture, preserved lemons bring delicious savory-tart flavor to meats, salads, sauces, and other dishes. Preserving softens the acidity while providing bright lemon flavor.

    Centuries before refrigeration was invented, people worldwide turned to preserving lemons and other foods through fermenting and pickling. Think about sauerkraut, kombucha, kefir, tempeh, miso, pickles, yogurt, creme fraiche, fish sauce, vinegar, cheese, beer and wine.

    Clear glass jar ready to make preserved lemons.
    Glass jar ready to make preserved lemons.

    How to Make Preserved Lemons

    To make preserved lemons you need 4-6 lemons, sea salt, lemon juice, a sterilized jar and patience. It takes 30 days for the lemons to preserve (or pickle) while they sit on your kitchen counter.

    Start with a sterilized, one pint glass jar. For how to sterilize jars, read here. Scrub 4-6 lemons clean. If there is a little nob on one end, trim it off flat.

    Close-up of a jar of preserved lemons with salt.
    Close-up of making a jar of preserved lemons with salt on top.

    Some recipes add a bay leaf, (which I do) coriander seeds or other spices like cinnamon stick, clove, peppercorns or little black nigella seeds (also known as black caraway). After 30 days the preserved lemons are ready to use.

    Pull one out, rinse off the salt, and pick out the seeds. The entire lemon, peel and all, are edible. Be sure to use less salt in whatever recipe they are going into.

    Preserved Lemons Uses

    • The first thing I do is make my preserved lemon sauce (see next).
    • Rinse the rind, remove seeds and thinly slice or finely chop and add to vinaigrettes and dressings.
    • Add to salads for a savory lemon flavor whether greens and grains, pilafs, quinoa
    • Toss with buttered pasta noodles and chopped fresh herbs as a side dish.
    • Use just about anywhere you want a lift of lemon flavor. Be sure to rinse the salt off and discard the seeds before using.
    • Add to salsa, chimichurri, guacamole, and dips
    a spoonful of preserved lemon sauce
    Preserved lemon sauce on a silver spoon.

    Preserved Lemon Sauce

    Lately I've been using my preserved lemons to make a creamy sauce for seared halibut, shrimp and chicken. Read here for the recipe.

    Start a jar today. Actually, make two jars and give one away as a gift. The receiver will love you.

    Making a jar of preserved lemons.
    A beautiful bright yellow jar of preserved lemons.

    FAQ's About Preserved Lemons

    How long do preserved lemons last?

    They last between 6-12 months when refrigerated and the brine covers the lemons.

    What is the point of preserved lemons?

    To preserve them for after they are out of season and as a way to enjoy lemons sunny flavor in the months ahead if you can't get lemons. The method was invented before refrigeration.

    Do you eat the rind of preserved lemons?

    Yes, you eat the whole lemon. The rind becomes soft in the process, although I'd recommend picking out and discarding the seeds before eating.

    preserved lemons | afoodcentriclife.com

    How to Make Preserved Lemons

    Sally Cameron
    Tangy, silky and salty, this traditional Mediterranean condiment is great with fish, seafood, poultry and meats. It take 30 days to make and it’s well worth the wait.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Preserving Time 30 d
    Total Time 30 d 10 mins
    Course condiment
    Cuisine African, Indian, Mediterranean, Moroccan
    Servings 12 Yield: 1 batch
    Calories 12 kcal

    Equipment

    • 1 pint Mason or Ball jar, sterilized

    Ingredients
      

    • 4-6 lemons well scrubbed
    • ¼ cup sea salt
    • 3 extra lemons for lemon juice
    • 1 bay leaf optional
    • ½ teaspoon coriander seeds optional

    Instructions
     

    • Ready the pint sterilized jar. Trim the end knob off of the lemons. Slice the lemons into quarters from top to bottom, about ¾ of the way though. Pick out any visible seeds.
    • Pour 2-3 teaspoons of salt into the center of one lemon and place the lemon into the jar. Do the same with the rest of the lemons, pushing them down into the jar tightly, until the jar will hold no more lemons. The number of lemons used will depend on the size of the lemons. Pour any extra salt into the top of the jar.
    • Fill the jar until full with lemon juice. Cap the jar, label and date. Set it on the kitchen counter for 30 days. Turn the jar daily to mix the brine. After 30 days the lemons are ready to use.
    • To use, rinse off excess salt, pick out any seeds and enjoy, especially the peel. Dice, puree or chop into strips and add to many dishes. Use less salt in whatever recipe they are going into, and adjust the salt to your taste preference as needed.

    Notes

    Preserved lemons will keep unrefrigerated for 6 months and up to a year refrigerated. I refrigerate mine for safety. 
    Note - The nutrition calculation is not accurate because some of the salt is rinsed off before using preserved lemons, and it is hard to know how many servings you will get out of each jar. 12, 16 or more. 

    Nutrition

    Calories: 12kcalCarbohydrates: 4gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 2359mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 22mgCalcium: 12mgIron: 0.3mg
    Tried this recipe?Let us know how it was!
    « Hawaiian Green Smoothie with Spirulina
    Preserved Lemon Sauce »

    Reader Interactions

    Comments

    1. Sally says

      August 11, 2015 at 11:56 am

      Beautiful photos, Sally (and you look great!!) I love these--one of my favorite add-ins to tuna salad, to lift the mundane to the special.

      Reply
      • Sally Cameron says

        August 12, 2015 at 11:41 pm

        Great idea Sally. Chicken salad, tuna salad, so many things benefit from a little preserved lemon. I am experimenting more and more.

        Reply
    2. Madonna/aka/Ms. Lemon says

      August 10, 2015 at 4:35 pm

      Great post Sally. These are delicious on a roasted chicken, and really boost the flavor of potato salad or chicken salad. I refrigerate mine just cause. 🙂

      Reply
      • Sally Cameron says

        August 12, 2015 at 11:40 pm

        Totally agree Madonna! A good idea! Bright flavors.

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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