Preserved Lemons

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A jar of homemade preserved lemons on a wooden table, showcasing vibrant color and texture.

Preserved lemons are a unique and flavorful addition to your culinary repertoire. With just a few simple ingredients—lemons, salt, and time—you can create a vibrant ingredient that enhances a variety of dishes. These tangy, salty lemons are traditionally used in Mediterranean cuisine and can elevate everything from salads to stews.

Ingredients:

  • 6-8 whole lemons
  • 4-5 tablespoons of salt
  • Fresh lemon juice (if needed)

Note: For European equivalents, use approximately 1 to 1.5 kilograms of lemons (depending on size), 60-75 grams of salt, and milliliters of fresh lemon juice as necessary.

Directions:

  1. Begin by cleaning a quart jar in hot, soapy water, and dry it thoroughly with a clean towel.
  2. Clean the outsides of the lemons by rinsing them under water, then dry with a cloth.
  3. Slice the ends of the lemons to create a flat top and bottom.
  4. Stand each lemon on one of its flat ends.
  5. Make an ‘X’ cut in each lemon, stopping about 1/2 inch from completely slicing through, so the sections remain attached at the base.
  6. Open each lemon and pour in 1/2 tablespoon of salt, allowing any spills to collect in the bottom of the jar.
  7. Once all lemons are salted, pack them tightly into the jar using a pestle or a wooden spoon.
  8. Add an additional 1 tablespoon of salt and press down to encourage juice to escape from the lemons.
  9. Ensure the lemons are fully submerged in their juice; add fresh lemon juice if necessary.
  10. Alternatively, you can cut the lemons into quarters and layer them in the jar with salt placed between each layer.
  11. After filling the jar, sprinkle 1 tablespoon of salt over the final layer.
  12. Press down again to extract more juice, topping off with fresh lemon juice if needed.
  13. Seal the jar and store it in a cool, dry place for at least 1 week, shaking it occasionally.
  14. After a week, transfer the jar to the refrigerator.
  15. The preserved lemons are ready to use once the peels become translucent.
  16. To use a lemon, rinse it to remove excess salt. Discard the pulp and white pith, and chop the preserved peel as desired.
  17. Store your preserved lemons in the refrigerator for up to 6 months.

How to Serve Preserved Lemons

Preserved lemons add a delightful burst of flavor to many dishes. Try using them in salads, tagines, or pastas to impart a unique tanginess. They pair exceptionally well with grilled meats, fish, and roasted vegetables. Consider serving them chopped in a simple olive oil dressing or blending them into a flavorful dip. With preserved lemons, you can enhance your meals and impress your guests with minimal effort.