How To Make Preserved Lemons
Unlock one of the secrets of Moroccan and Middle Eastern cuisine and discover how preserved lemons transform a dish into something indescribably exquisite!
If you’re a fan of Moroccan and Middle Eastern cooking you’ve probably had the experience of thumbing through recipes, drooling all the while, earmarking the ones you particularly like, only to then scan through the ingredients and see the words: “Preserved Lemons”. Your heart sinks for a moment as you realize you’re sorely lacking this crucial ingredient (and simultaneously wondering, what the heck is a “preserved lemon” anyway??) And so with disappointment you un-earmark that page and move on to the next recipe.
DON’T let that scenario stop you again!
Preserved lemons are so easy and quick to make, last practically forever, and will enhance your dishes like nothing you’ve ever tasted. If you’re willing to take a few minutes of your time to make these preserved lemons, you’ll be able to reap your lemony harvest throughout the rest of the year.
Okay, so first things first. What are preserved lemons? They’re lemons that have been pickled in salt and their own juices and left to sit for a month before using.
Now that we’ve defined it, the second question is: Why should I give a hoot about preserved lemons? What’s the big deal anyway? I can make Moroccan and Middle Eastern food without them, thank you very much!
Yeah, that’s like saying I can enjoy Oreo cookies without the filling. THINK ABOUT IT.
Preserved lemons will transform your dish from something good into something amazing. Think about how much you love things flavored with lemon. Preserved lemons are lemons on steroids. They add an intense, concentrated lemon flavor to the dish without all the sour tartness. The preserving process tempers the tartness while accentuating the lemon flavor. Mildly tart but intensely lemony. See, I told you. Don’t think twice next time about leaving out this touch of heaven.
How to Use Preserved Lemons
Preserved lemons are used throughout Morocco, the Middle East and in certain areas of India to add flavor to a variety of dishes – everything from meats to salads, stews and sauces. And really, your imagination is the limit to how they can be used and enjoyed.
Here are a few more ideas:
Salad Dressings. Blend some preserved lemon into it and that dressing will love you forever.
Fish. Seafood and lemons are soul mates. Now think about relationship seafood and preserved lemons can form. Till never do us part. Whip up a lovely marinade for your fish with some finely diced or blended preserved lemon or add it to your sauce to drizzle over your fish.
Chicken. Chicken and lemon is a match made in heaven. Add a bit of chopped preserve lemon to your favorite chicken dishes and see what happens. Djej Makalli (from Morocco) is probably the most famous chicken dish featuring preserved lemons – it’s incredible!
Healthy Grain Dishes and Salads. Think nutty roasted barley or quinoa tossed with vegetables and tiny bits of preserved lemon with a tasty vinaigrette. Or how about a preserved lemon risotto or pilaf? Now you’re talking.
Pasta. Buttery pasta tossed with a creamy preserved lemon sauce? Commmme to mama!
Dips. Try adding some preserved lemon to your hummus next time. Or to your baba ganoush.
Salsas. Next time you make your famous mango/pineapple/however-you-make-it salsa, add some diced preserved lemon to it. Life was never so good.
Here are a couple of mouth-watering recipes featuring preserved lemons:
Moroccan Chicken with Preserved Lemon and Olives:
Moroccan Chicken, Apricot and Almond Tagine:
Moroccan Harira
So what are you waiting for? Let’s get started!
Say it with me: Hamad m’rakhad. Okay, let’s just use the English translation: Preserved lemons.
What Kind of Lemons Should I Use?
Meyer lemons are the lemon of choice in Morocco and are especially ideal for preserving because they’re sweeter/less tart than regular lemons to begin with and have such a wonderful flavor and aroma. If you can’t find Meyer lemons you can use regular lemons such as Eureka or Lisbon.
It’s generally recommended that you keep them refrigerated. Of course, traditionally there would have been no refrigeration, but you know how it is nowadays. We’ve become germ-conscious to the extreme. But sometimes it really is better to just play it safe. In the fridge the preserved lemons will keep up to 6 months – at least. Meaning they’ll last much longer, but again, that’s the general recommendation for us Western Worlders.
How To Make Preserved Lemons
To get started, select some ripe Meyer lemons, if you can find them. Again, Meyer lemons are the kind most commonly used in Morocco and have the best flavor. If you can’t find any, use Eureka or Lisbon lemons. Organic is ideal if you can find them since it’s the lemon rinds you’ll be eating. If you can’t find organic, let the lemons soak in a vinegar-water solution for a few minutes to clean the outer peels, then rinse.
Trim the nubs off both ends of each lemon.
Slice the lemons into quarters, leaving the ends attached. So slice down just a little over 3/4 of the way.
Put a teaspoon of salt in the bottom of a pint-sized jar. Put another teaspoon of salt into the quartered lemon.
Stuff the lemon into the jar, open end down, and push hard to squish it and release its juices.
Put a teaspoon of salt over the top of the lemon.
Repeat the process, putting a teaspoon of salt inside the second lemon, and then squish it down hard on top of the first lemon.
You got it – add another teaspoon of salt on top of the second lemon, and repeat the process for the third and final lemon. Add a teaspoon of salt on the very top. The jar should be halfway full of lemon juice from having compressed the lemons. If needed, squeeze some extra lemon juice into the jar to bring it to the halfway point. And don’t waste that lemon – cut it up and stuff it into the jar. Now pour some water that’s been boiled and cooled (sterile) into the jar to fill it up the rest of the way. Repeat this process for however many jars you wish to make.
After you add the water, screw on the lid and let the jar sit at room temperature for 3 days, giving it a shake and turn it upside-down/right-side up a few times a day. After 3 days place the jar in the refrigerator and let it sit for at least 3 weeks before using. Keep the jar in the refrigerator. Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.
That’s it! Your preserved lemons are ready!
*taste bud choir breaks out into a stirring rendition of the “Hallelujah Chorus”*
For other great homemade condiments, be sure to check out my Homemade Tahini Paste and Teriyaki Sauce (you’ll never use store-bought of either again!)
How To Make Preserved Lemons
Ingredients
- 3 Meyer lemons , or Eureka, Lisbon, etc, organic recommended per pint-sized jar
- 5-6 teaspoons salt sea salt or kosher recommended
- An extra lemon for juicing
- Water that has been boiled and cooled sterile
Instructions
- You can make however many preserved lemons you like, but roughly 3 will fit per pint-sized jar.
- Thoroughly clean the lemons. Organic is recommended. If you can't find organic, let the lemons sit in some vinegar water for a few minutes, then rinse.
- Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over 3/4 of the way to leave the slices attached at the end.
- Put one teaspoon of salt into the cavity of each lemon.
- Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.
- The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Don't waste that lemon; slice it and stuff the slices into the jar. Pour the boiled/cooled water into the jar to fill it to the top.
- Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months (see Note).
Notes
* Whatever dish you use them in, discard the pulp (it's the peel that is used) and thoroughly wash the peel to remove excess salt. * USING OTHER CITRUS FRUITS: You can also make preserved limes, oranges, grapefruit and kumquats. The process is identical but because high acidity is required for proper preservation you will still need to top off the jars with lemon juice.
Dale says
I just made your recipe for the preserved lemons (for the first time making) and used the cooking salt I had. However I got to the end of the reviews and saw that you suggested no iodine should be in the salt which is what I have. Can you please tell me what the consequences of this are? Thank you
Kimberly @ The Daring Gourmet says
Hi Dale, yes I recommend either sea salt or kosher salt in the recipe because neither contain iodine. Regular table salt (which often has iodine added) is perfectly safe to use, but it usually ends up discoloring the pickled product, giving it a less than aesthetically pleasing appearance. But again, aesthetics aside it’s perfectly safe to use.
Anonymous says
Really appreciate you getting back so quickly Kimberly. Thank you. As I’m in Australia, it must be very late there..or very early!! Thanks again, Dale
Aziz Jafri says
Can I vaccume pack it by steam heating and air sealing?
Debbie says
Hi there,
Should the liquid (lemon juice & water) always be full to the top of the jar? The day after I processed mine, there only seems to be liquid to about 3/4 full. Do I need to top up the liquid with more water or lemon juice? I would assume that the lemons need to be immersed in liquid? Thanks
Kimberly @ The Daring Gourmet says
Hi Debbie, as long as the lemons are immersed under water that’s what matters. If they’re already immersed but the jar is a tall one no, you do not need to add extra liquid just to get it to the top of the jar.
sharon young says
How long will the preserves last?
Kimberly @ The Daring Gourmet says
Hi Sharon, generally up to a year but the flavor will begin to deteriorate over time. I recommend using it within 6-8 months.
Alison says
Easy-peasy recipe that I’m using for a second time after stunning success with the first lot. Have bought them forever, but now that I know they can sooo easily and cheaply be made at home, will be using preserved lemon a lot more. :)
My only comment is, why discard the flesh? I just cut that and use as well, especially good stirred into a bit of home made mayo, or on fish etc. Seems a waste to biff most of the finished product away.
Kimberly @ The Daring Gourmet says
Awesome, thanks for the feedback, Alison! Discarding the flesh is what’s “traditionally” done but that’s purely personal preference because of the slimy/mushy texture. By all means use it if you like!
don says
thank you for your recipes and associated accompanying ideas like these.
can you use limes?
kindest
Kimberly @ The Daring Gourmet says
Hi Don, yes you can also preserve limes and really any citrus for that matter. It’s fun experimenting with the different flavor variations.
Leo says
Hi Kimberly,
my preserved lemons are sleeping in their jars, just counting down the days!!
I loved your obvious enthusiasm when listing the ideas for using the preserved lemons, great writing.
Thanks for sharing your passion and knowledge.
Regards
Leo
Kimberly @ The Daring Gourmet says
Thank you, Leo, and I hope you enjoy the lemons!
Carol Smith says
I thoroughly enjoy reading your recipes! Your explanations are so easy to understand and, in some cases, amusing. I never knew how easy it was to make Preserved Lemons! I will DEFINITELY refer to your website often for future recipes and information!
Kimberly @ The Daring Gourmet says
Thanks so much for the compliment, Carol, and I’m glad you found my site! If you’re interested in being notified of my latest recipes I also send out a newsletter once a week – if you like you can sign up here: http://madmimi.com/signups/133131/join. Thanks again!
Marilyn says
Thank you sooo much for your recipes!
I’ve been making and sharing my preserved lemons (these) for a couple of years now,
and everyone I share with loves them too! I use the whole contents of the jar.
In my first recipe (your Moroccan Chicken recipe) I used the rind as called for,
and when I licked my finger I wanted to eat the salted pulp rather than toss it.
From then on, I’d use contents from the jar in whatever recipe called for lemon and salt.
I’m headed out to pick lemons now to make more for next year as I have only one jar presently.
Kimberly @ The Daring Gourmet says
Fantastic, Marilyn, I’m so glad they’ve been a hit in your home and among your friends, thanks so much for the feedback!
Deb Resman says
Can you use any type of salt. I have Himalayan pink salt. Would that work?
Kimberly @ The Daring Gourmet says
Hi Deb, you’ll want to avoid any salts that have iodine or other additives added to them. Pink Himalayan salt should be just fine.
bob jarnell says
Hi Kimberly
going to try this one, like the curried lentils which were excellent.
Always look forward to your recipes
best
bob
Kimberly @ The Daring Gourmet says
Thanks so much, Bob :)
Dagfinn says
My jar ia a bit bigger, is it a problem with air in the jar?
Kimberly @ The Daring Gourmet says
No, the size of the jar doesn’t matter. What matters is that lemons are completely submerged in liquid.
Narda says
Hi, I have seen a few other recipes in which they use the whole lemon after the process, would you say there’s a fundamental difference between that and yours suggesting to only use the peel? Thank you!
Kimberly @ The Daring Gourmet says
Hi Narda, it’s simply a matter of personal preference. The rest of the lemon gets extremely mushy and slimy over time but otherwise is fine to use if you want to.
Dawna Wood says
Will it be ok if I didn’t have any more room to add the water? The lemon juice filled up to the top.
Kimberly @ The Daring Gourmet says
Hi Dawna, yes that’s perfect.
Stephannie says
Thanks for the recipe! I just got a batch started. After pressing each lemon into the jar (I filled a quart size with seven lemons), the juice alone went to the very top and covered all of the fruit. At that point, it didn’t seem right to pour juice out so I could fit water.
It’s too late to change this jar but in the future should I not press the lemons as hard or do you think it’s okay to go without the water?
Kimberly @ The Daring Gourmet says
Hi Stephannie, no the way it worked out for you is ideal. The only reason to add a little water is if you don’t have enough lemon juice. So yours is perfect.
Gail Williams says
I followed your recipe a week ago and made two jars of preserved lemons. One jar’s lid keeps popping up so I unscrew it to let the pressure (‘gas’ ) out and the lemons appear to be fermenting with small bubbles escaping and rising to the surface. Should this happen? Will they still be OK to consume in two weeks time? The other jar of lemons has not fermented but in both jars the liquid has gone cloudy. Is this meant to happen?
I just want to make sure I won’t poison myself!!!
Wen says
A traditional way to weight preserved lemons down is to use a heavy stone. Sterilise it by boiling it (obviously it needs to be clean). A contemporary take is to wrap the stone in cling film before using. It acts as a press. Sufficient salt results in the juice slowly leaking out of the fruit (with the stone pressing down) over 3-4 days, without squashing them in the jar as you do. After 4 days they will be covered in salty juice. At this point remove the stone, and pour over oil (sunflower, olive etc) to seal the contents from air. Lemons don’t float on oil.
Kat says
I made these delicious preserved lemons this past spring and I store them in the fridge. Our power recently went out for 3 days. Are they still safe to eat?
Lola says
Yes Kat, the preservation process created Hydrochloric Acid- you’re good.
Marty McGihon says
I saw some readers asking how to keep the lemons submerged. You can purchase glass canning weights or “pickle pebbles” for that purpose. You still need to have enough lemon juice to cover the lemons, but the weights will keep them under the juice.
Deborah Nelson says
Thank you for the wonderful directions and photos for preserved lemons. Making them today.
Maggie says
today Janie, TV chef made a dish with lamb, plum tomatoes,chickpeas and ras el hanout; he chopped the tomatoes, but also chopped the whole preserved lemons and added them to the casserole. in this case he use the entire lemon-what gives? ok to use the entire lemon?
Kimberly @ The Daring Gourmet says
Hi Maggie, there’s nothing wrong with using the entire lemon, it just comes down to personal preference and whether you like the texture. It depends on what I’m making but I usually discard the pulp because it gets very slimy in the jars over time.
Diane says
I currently have an abundance of canning salt. Would that be fine to use for this ??
Dominique says
Wow….. you are making so clear re the peel only, that it makes me smile to see people dont understand it !! I have done preserved lemons in the past and they are fabulous ( among other ways to use them ) under the skin of a chicken before you roast it. Great flavour to the chicken.
Kimberly @ The Daring Gourmet says
That’s a fabulous idea, Dominique, and I can’t believe I haven’t thought of that one – mental note made!
Leslie Wittenberg says
No matter what I do, I still end up with air in the jar. I submerge them then they float up. I did cramp the jar full of peels. Will the still be ok? The first jar I flip over every day.
Kimberly @ The Daring Gourmet says
Hi Leslie, yes they will be fine. Just keep flipping them through the brining stage to ensure the lemons soak up the salt solution (that will prevent mold).
Joan Williams says
* Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.
Can you explain this last statement, please? What part of the lemon do you use in recipes and do you do anything with the “juice” in the jar? Thanks
Kimberly @ The Daring Gourmet says
Hi Veronica, I’m not sure how to explain it any better – it says that it’s the peel that’s used. Remove and discard the pulp and use the peel.
Valerie says
I just made this last week. I put the lemons in the jar with the juice and salt. But it appears that the juice is not covering the top 1/2 inch now. Can I open the jar to add more lemon juice? I didn’t want to mess up anything. It looks fabulous otherwise.
Kimberly @ The Daring Gourmet says
Hi Valerie, yes, you add more juice after the fact. The lemons can have a tendency to float a bit. You can also push them down a couple of times a day or turn the jar upside down/right side up each day.
Anonymous says
Thank you Kimberly. I do shake them/turn them every day but will also add a bit more lemon juice.
Deb says
I love your page here, and your instructions are very clear.
I have a Meyer Lemon tree, but it doesn’t make many lemons. Last year, I had just one growing, but because it was alone, it got pretty big. e can’t buy Meyer lemons here where I am, and I was thinking I could try a smaller jar just using the one lemon – do you know if this would work? Logically, it seems like it would, but I really don’t know.
Thank you!
Kimberly @ The Daring Gourmet says
Absolutely, Deb. As long as it’s completely immersed under liquid in the jar it doesn’t matter how many or how few you use. Enjoy that precious lemon! :)
Anonymous says
Any clarification on what “Peel and Flesh” means? Are those nouns or verbs?
If one or the other is the answer, what’s the proper method to have the proper part(s) of the preserved lemon in a recipe that calls for “Preserved Lemon, Peel and Flesh, chopped”?……
Kimberly @ The Daring Gourmet says
See the “Note” in the recipe: “Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.” You only use the peel. Discard the rest. Rinse the peel, chop it and add it to the dish.
David Currier says
I like your approach. I’ve made preserved lemons for years. All the recipes say to quarter the lemon, but leave the 4 pieces attached at one end. I sense that this is because “that’s the way it’s done.” Is this something that makes them last longer? (I’m reminded of a story of a mother teaching her daughter to bake a ham. “First you cut an inch off the ends of the ham.” “Why,” asked the daughter? “That’s the way your grandmother taught me,” answered the mother. So the granddaughter called her grandmother to ask. “Because my baking pan was too small,” said grandma.)
Kimberly @ The Daring Gourmet says
Exactly, Dave, simply because that’s tradition ;) If there are any logistical/practical reasons for it I’m unaware of what they are. I’m familiar with and have quoted that very story for years :)
kali amanita says
Never had it verified by an expert but i have always assumed it’s done this way (layered) so that both surfaces of each lemon are in contact with salt during the fermentation process.
Wanda says
I’ve found that fully quartering allows the lemons to more fully fill the jar and reduces the need for added water to cover.
Marina Michaels says
My Eureka (Lisbon) lemon tree is bursting with lemons. We use them in so many recipes, but can’t keep up! I’m going to try your recipe this weekend. Thank you!
Jennifer says
Found meyer lemons at costco in Quebec, Canada…. finally! I’ve been searching for these lemons since you posted it. Will be doing this in the next few days :)
Kimberly @ The Daring Gourmet says
Awesome, Jennifer! You can use regular lemons but Meyers are amazing – you’ll be glad you took the time to find them!
Agata says
never heard about it
Christine says
I tried this recipe a few weeks ago and it worked. I had preserved lemons.
I used them to make a Morrocan Curry. The flavours and taste were nothing like I had tasted before. It was delicious.
xx
Kimberly @ The Daring Gourmet says
Fantastic, Christine! I know, the flavor is just amazing – thanks for the feedback!
Peter Todonai says
Hi kimberly. Just put down my first ever batch. Looked at a few other recipies but it was your humour that won me over.
Cheers pete.
Kimberly @ The Daring Gourmet says
Haha, I’m glad, Peter! Those preserved lemons are also going to win you over big time once they’re ready. Happy cooking! :)
Francine Houle says
Since I don’t use this very often and want to avoid spoilage, I do not use pint-sized jars but the smaller jars: 8 oz (for myself) or even 4 oz to give my children and friends along with address links to recipes. Organic Meyer lemons are the best so I watch for sales!
Kiwi Judy says
I have just made my first ever jar of preserved lemons using lemons from my own tree. I have never seen or tasted preserved lemons and have always substituted fresh lemons. After reading all the comments I can’t wait for them to be ready to use. I live in New zealand and am not sure if they are available here. Definitely not where I live! Thanks for sharing your recipe.
Kimberly @ The Daring Gourmet says
That’s exciting, Judy, and no store-bought preserved lemons will taste as good as the ones you’ve just prepared. Now the waiting game begins – happy cooking (and eating) when the time comes! :)
Victor says
I’ve never done lemon preserves this way, using salt, but I love the results.
Kimberly @ The Daring Gourmet says
I’m so glad, Victor, hooray!
Mj says
Greetings …I made a lot of preserved lemons and after giving them away I realized that I misread the recipe and used a tablespoon of salt per them in rather than a teaspoon is this dangerous??
Everyone has raved about them tho I would not want to harm anyone…
I am very grateful for your insight on this thank you so much
Kimberly @ The Daring Gourmet says
Hi Mj, there is no danger in using more salt than the recipe calls for. Enjoy your lemons!
Mj says
I surely am …. thanx soooo much ….
Oh…. I used Himalayan pink salt with the idea to use a touch of the salted lemon 🍋 juice in water for the electrolytes that the pink offers… much less expensive and more Yummy than Gatorade…
Susan says
I am going to try some preserved lemons with your recipe. My question is, I have juiced and zested several lemons and stored the juice and the zest in the freezer in small containers. Can I use the thawed lemon juice instead of boiled water to top up the jars? Thanks.
Kimberly @ The Daring Gourmet says
Hi Susan, that should work perfectly.
Christine says
HI Kimberly, I was wondering why most recipes call for only cutting the lemon three quarters of the way through. I Have large ponderosa lemons and I can fit more in if they are completely
Quartered.
Thanks for the recipe I can’t wait to try them!
Kimberly @ The Daring Gourmet says
Hi Christine, it really just comes down to tradition and yes, you can cram those lemons in the jar any way you like just as long as they’re submerged/covered in liquid. Happy preserving!
Bethmb1209 says
Can I use frozen lemons? I would thaw and then follow your recipe.
Kimberly @ The Daring Gourmet says
That should work though the texture will probably be mushier.
Lyn says
I have been using Robert Carrier’s recipe for preserved lemons (pretentious, moi?). But your method looks better, and I’ll be trying it next time – thanks.
Valerie says
I have a question: I’ve just made this recipe using a Mason canning jar, but I’m concerned about the possibility of the salt and acid of the lemons corroding the metal lid and contaminating the contents. Has anyone else used metal lids for this recipe?
Kimberly @ The Daring Gourmet says
Hi Valerie, does the inside of the metal lid have lining? If so, it will be fine. All canning jars are metal but have a lining on the inside part that touches the food.
Sarah Jarvis says
Greetings! I made these (began) about 6 weeks ago and just took them out and food processed them. I missed the rinsing in cold water part and the blended product honestly tastes so salty and gross! Should I just scrap this batch and start again you think? I figured I could try a little in a fish or chicken marinade, but OH…..the saltiness!! :( Can’t believe I missed that step!
Kimberly @ The Daring Gourmet says
Hi Sarah, I cannot imagine eating these without rinsing them – yes, they would be unbearably salty. Also, you need to remove and discard pulp and then thoroughly rinse the rind. If you already discarded the pulp and just minced the rind up in a food processor, it may still be salvageable if you thoroughly rinse the minced pulp in a fine sieved colander.
Hal says
Growing up I watched my mom make preserved lemons. Some of the other tricks are:
Clean and wipe dry the lemons
Sterilize the jar and wipe the inside dry
Use sea salt (Iodine will turn lemon brown)
Don’t add water
Slice lemons once then turn it and slice the other side (keeps the juice inside and speeds up the process)
Pack the jar tight with lemon to have less air inside the jar, my mom would place a sterilized stone to keep the weight on top
Always use utensils to remove needed preserved lemons from the jar, never your hands.
She never refrigerated the preserve, but I do since I don’t cook for a large family as she was used to:)
She would use the juices left in the jars for the next batch and so on…
She would soak needed lemon in cold water to get rid of some of the salt
My favorite recipe: Fresh Fava beans + chopped cilantro + half preserved lemon + olive oil +minced or (in powder) Garlic + cumin + paprika + cayenne pepper (adjust to taste) + little bit of water
NO SALT
GARY VINEYARD says
Rather than dealing with the pulp and pith etc. can’t you just use a peeler to get the skin?
Kimberly @ The Daring Gourmet says
And turn over two thousand years’ worth of tradition upside-down??! ;) I don’t see why not, Gary. It might not be such a bad idea, especially if you have your own lemon tree and want to consolidate shelf space.
Solveig says
Jellification of the liquid?
I made this a year ago or so, and finally got around to using them last night. They’ve just been stored in my pantry and smelled and tasted fine, no mold or anything.
But I have a question – the liquid around the lemon had turned all jelly-like. My guess it is the pectin in the lemon peel, but I didn’t think it would get activated by the salt? Maybe it does. I mean there’s A LOT of pectin in there. Anyone else had same or similar experiences?
Kimberly @ The Daring Gourmet says
Hi Solveig, what I’ve noticed is that the flesh of the lemons becomes super mushy after a long time and makes everything a little congealed. That doesn’t pose a problem though, the flesh is discarded anyway and then rinse the peels as usual.
JSchwarz says
Mine did the same thing. I wondered whether they were spoiled, but they looked, smelled, and tasted fine. I think you’re right about the pectin.
Evie says
I’m going to give this a try and have been thinking about how I might use them (besides your delish recipes) in the future. It seems to me that preserving them in slices might be convenient. Is there any reason that you can think of where I shouldn’t?
Kimberly @ The Daring Gourmet says
Hi Evie, no, the shape really makes no difference in the flavor outcome. Preserving them whole is simply traditional. And it just may be a little easier to remove the lemon flesh from a large chunk of peel rather than removing it from individual slices.
Mary Caratozzolo says
Last spring I made my first jar of preserved lemons. When they were done I discarded the pulp, rinsed them, then chopped them in the food processer and then put them in a jar covered with good olive oil. I leave it out on my counter and use it in salads, on top of green beans and broccoli. It’s been almost a year and I still have a little left. Yesterday I put up small oranges and blood oranges from my tree. Next week I will again do the lemons. Love, love them.
Kimberly @ The Daring Gourmet says
Thanks for the feedback, Mary, and I’ll bet the blood oranges will be amazing!
Mairlyn says
Can you use other than Meyer lemons for this recipe?
Kimberly @ The Daring Gourmet says
Yes, you can use any lemons, including the regular ones from the grocery store.
Pamela says
I love your pictures and simple instructions! I’ve just made 2 jars of the preserved lemons and have a question I don’t see posted. No matter how many lemons I put in the jar, they always rise to the top and the top parts aren’t covered by the liquid, even though the liquid is to top. I try to keep pushing them down but they rise above the liquid. Will the exposed part become moldy? Thanks!
Kimberly @ The Daring Gourmet says
Hi Pamela, that’s happened to me before as well. Yes, it will become moldy if the top is exposed for too long. So what I’ll do with those particular jars is either flip them every now and then or use up a lemon from each jar and fill up the jar with juice – at that point I haven’t had a problem with them rising back up.
Trudy says
I had the same issue so I took a clean round plastic lid and put it on top which pushed down the lemons under the brine when the jar lid was screwed on. Plastic may not be best choice but it is what I had. Will be on lookout for small glass or ceramic round things to use in future.
Anonymous says
I found that using a sterilized empty plastic strawberry basket on top before topping off with water to the very brim makes a world of difference in keeping all lemons submerged.
Allen Smith says
O.K. Daring…followed your recipe many months ago and over a period of weeks made 6 more jars of various sizes consuming about 20 lemons. Daily vigorous shaking and finally the first jar taste; oh my! Salt! Salt! Salty! I reread the recipe. Oops. I used tablespoons not teaspoons. I removed the bulk of the still remaining sea salt rocks remaining from the jar and continue to use the remaining pickles, including the non rind parts, sparingly, for the last six months. Only a delish’ but wonderful tsp. left. After the first jar, I reduced the salt content with perfect results and continued the pickles using tumeric and black pepper. Wonderful. Thank you so much for the startup process. I have since done the same process with limes, adding daikon radish strips with grape leaves or summer squash strips with great success. I have let the inner part of the lemon remain and used it with the finished lemon or separately for dressings or sauces. Thank you again for starting on a new food thrill ride.
Kimberly @ The Daring Gourmet says
Wonderful, Allen! It sounds like you’ve become quite the preserving enthusiast – that’s awesome and thanks for sharing your experience!
MaryAnn says
This is my first time preserving and I used Meyers Lemons and also Rangpur Limes. They look beautiful in the jar and I’ll give as Christmas gifts to special cooking friends. One stupid question, what is the difference between juicing and freezing the juice for future use and preserving and using the rind…I admit to not trying any of the recipes yet…are the rinds more intense? Look forward to trying some of the recipes.
Kimberly @ The Daring Gourmet says
Hi MaryAnn, I’m not sure I understand the question. The juice from the lemons is used as the brine for preserving the rest of the lemon. If your question is what makes using preserved lemons different than just using the juice from lemons, then yes, there is a huge difference. This method of preserving using an ancient method knowing as fermenting where, through the growth of good bacteria over time, the food product itself undergoes changes that alter and intensify its flavor. Using fresh lemon juice or fresh lemon rind in a recipe will taste very different than using the preserved/fermented peel. You’ll see what I’m talking about once your lemons are done and you’ve had the chance to try them in a recipe.
Anonymous says
Thank you so much for your prompt reply and yes I was asking the difference. I love canning and can’t wait to let others try these. Looking forward to trying the recipes. Peace and Merry Christmas to you.
Kimberly @ The Daring Gourmet says
Merry Christmas! :)
Kelly says
woohoo i followed your recipe.. They came out amazing!! I can’t wait to use them! I want to explore Moroccan recipes so that’s the reason for the lemons.. OMG Thank you I will let you know once they are ready. Im sure they are going to be DELISH :D
Kimberly @ The Daring Gourmet says
Awesome, Kelly! For terrific authentic Moroccan food, a great dish to start with is Djej Makalli. It’s so good!
Kelly says
I just made 3 jars of preserved lemons. i used myers lemons. Next week I will make more with regular lemons. Your recipe is really easy!
Yes,I will stay tuned. I really want to learn about Moroccan cuisine.. Thanks again :D
Kelly says
it actually doesnt even look like salt. if it was a good salt it wouldn’t look like powdered sugar or whatever. it’s probably a stock photo? But anyway, i meant what i said about Himalayan Salt. It is not as healthy as everyone wants to think. Don’t let the name fool you. It is full of sand.. It will tear up the cilia in the intestinal lining. I found out by adding this salt to my soup and i felt the sand. So i dissolved the salt in hot water and drained off the water. There was a HUGE amount of sand in my pan.. So I did some research.. Himalayan salt is a FRAUD and it is totally unhealthy/unfit for consumption
but anyway… I am TOTALLY looking forward to making preserved lemons with your recipe!! My friends want me to also make them some.. WIll keep you posted. Im sure they will turn out as wonderful as they look :D
Kimberly @ The Daring Gourmet says
Kelly, I can assure you that it’s salt and that the pictures are not stock photos, they’re mine :) I certainly don’t relish the idea of eating a bunch of sand. I don’t use Himalayan salt but I think I have a package of it lying around somewhere – I’ll need to conduct the same experiment.
Have fun making these preserved lemons – they’re going to WOW you once they’re ready and you start adding them to food.
Lisa Chase says
strangely enough Ive had some recent issues with himalayan salt. I’ve found tiny pieces of what i thought was glass, but may very well have been sand. I’d decided I wasnt going to purchase it anymore. I may try the celtic if I can find it. Its so typical of stores and companies to jump on the latest fad and make the cheapest version of it. :(
Kimberly @ The Daring Gourmet says
It really is typical, Lisa, and frankly so much of these speciality salts are little more than marketing hype. Even if some of the salts are touted for their nutritional properties, it is in such tiny, tiny trace amounts that there’s no benefit to using it unless you’re eating it by the truckload – something you wouldn’t want to do anyway :) Special finishing salts served over a finished meal like fleur de sel are one thing, but for cooking I personally stick with sea salt and kosher salt.
Kelly says
Instead of using the crap Morten salt that Americans are known to use (and what is pictured above) why not try Celtic Sea Salt.
Also,Himalayan is lower quality. It isn’t really from the Himalayas. Its from Pakistan 900 mi away but they called it Himalayan because it sounds better. There is also a HUGE amt of SAND in “Himalayan” salt which tears up the intestinal tract..
Kimberly @ The Daring Gourmet says
Pictured above? Where? I’m not sure what you’re referring to, Kelly. I don’t use Morten salt simply because it isn’t ideal for preserving.
Rachael says
Can I use pink Himalayan salt for preserved lemons?
Kimberly @ The Daring Gourmet says
Hi Rachael, yes, pink Himalayan salt is a great choice.
Lynne says
I put on 3 jars of these this morning. We live in Andes here in Ecuador, and the Meyer lemons down here grow to baseball size. I had to cut them lengthwise then cut a notch out of the middle so they would kind of bend to get them in my jars. I look forward to seeing how these turn out. Thanks for offering this recipe.
Kimberly @ The Daring Gourmet says
Wow, that’s incredible, Lynne! I wish you could send a huge box of them to me :) I just made another batch myself last week and am patiently waiting for them to be ready. Let us know once you’ve tried them in a dish!
Sarah Gallacher says
Greetings from Washington State!!
I found your website and let me first say…. Thanks!!! I’m super grateful!!! I’ve tried several of your recipes and I am impressed by all of them! Thank you for keeping it fun, real and easy to follow! I’ve always been a foody and enjoy seeing others get into the kitchen and make magic happen…
Cheers!
Kimberly @ The Daring Gourmet says
Hi Sarah! Greetings to WA from WA! :) I’m so thrilled to hear you’ve tried and enjoyed several recipes, thank you so much and I look forward to “seeing” you around here at The Daring Gourmet! Best, Kimberly
Shirley says
I just remembered a bag of lemons in the back of my fridge which are starting to get old a little wrinkled. Do you think they would be OK to preserve?
Kimberly @ The Daring Gourmet says
Hi Shirley, I’d recommend using them for things that call for lemon juice, not the rind. Preserved lemons use only the rind and in preserving them you’ll want to use fresh lemons.
Darr says
Kimberly, I made preserved lemons some time ago and i do have a Trajan. I have not used for some time so i will get into this again.
I have Meyer lemon tree and i juice lots of lemons i freeze the juice for lemonade. i was thinking that when i juice so many lemons why i can’t put the peels into jars, add salt and lemon juice? i would be able to get a lot more peels in the jars that way. Do you foresee any problems doing it that way? I don’t see any importance of using the pulp as it’s discarded anyway.
Thanks.
Kimberly @ The Daring Gourmet says
Hi Darr, I think that rationale is perfectly sound, as long as you’re adding extra lemon juice that would otherwise have come from the pulp inside the lemons. With as many lemons as you go through that’s the perfect way to put the rinds to excellent use. Plus, you’ll have a lot of jars on hand you can use for great hostess gifts. Happy preserving!
Lisa Chase says
You could always do candied lemon peel….cook in sugar water then let dry and roll in sugar. Perfect for the holidays, I start to save all of my peels, lemon, lime, grapefruit, etc leading up to the holidays. Also if you have a lot of lemons, try limoncello, its amazing.
Kris B. says
I finally used my lemons after eagerly waiting for 6 weeks and OMG they really are incredible!! I made your Moroccan chicken with olives and the flavor of these lemons in it is out of this world. I can’t wait to try more of your recipes using preserved lemons (and many others). Thank you so much for this great step by step tutorial with pictures on how to make preserved lemons, it was easy and I’ll be making them again and again because they are amazing!
Kimberly @ The Daring Gourmet says
Yayyy! I’m glad your patience paid off, Kris, and really appreciate the feedback, thank you!
Nutmeg Nanny says
How lovely! I really liked preserved lemons but have never made my own. It’s so easy, this must change!
Renee - Kudos Kitchen says
These look really easy to make. What am I waiting for?
Angie | Big Bear's Wife says
I’ve never cooked with Preserved lemons and had no idea to make them! They look pretty easy though.
Carolyn says
I’ve been meaning to try this for a long time. Thanks for showing the way!
Heather | All Roads Lead to the Kitchen says
Preserved lemons are something that I’ve had on my “must make” list for years (literally, like 10), and yet…I still haven’t done it. Thanks for the reminder, these look so bright and sunny!
Jessica @ Savory Experiments says
These look just beautiful! I happen to love preserved lemons, but have never made them myself.
christine says
I’ve heard of preserved lemons before but I have to admit, I knew nothing about them. Thanks for all this info.
Lauren Kelly Nutrition says
Ok, I seriously need to make these ASAP!
Kelly @ Nosh and Nourish says
I love all your step-by-step photos. You make it seem totally easy and doable!
Stephanie says
So informative, and they sound so delicious!!
The Food Hunter says
I did this once…but I really should try it again.
Kathy says
Hi
I made these yesterday and was wrapped but now it looks like some of the lemons are not completely covered by juice / water, can I open the jar and add juice to it or not. Tomorrow is day 3.
Thanks for recipe was great to use up some excess lemons! 😀
Kimberly @ The Daring Gourmet says
Hi Kathy, yes, you can absolutely open it and it’s a good thing you caught that as soon as you did. Go ahead and add some more juice. As long as they’re fully covered you can continue to open the jar as many times as you need as you get lemons out in the future to use them. Air exposure is no problem as long as the lemons are fully submerged in liquid.
Anonymous says
Thanks for replying. Will be doing more soon 😀👍🏻
Curtis says
I’m ready for my first adventure into making preserved lemons.
I’ll be doing a pint with three lemons. Just some lingering questions:
after all is said and done and after opening the jar to get, say, just
one lemon, the others should just be left in the jar, right? Should the
jar with the remaining lemons be topped off with more juice/water to
eliminate the air space before putting the cap back on?
And once a lemon is scrapped clean of the pulp, has been well rinsed,
and diced, how are leftover diced pieces saved for another meal? Or should
all the lemons be diced at once and saved? If not used all at once, won’t
the diced pieces start to spoil out in the air, or however they’re saved?
Kimberly @ The Daring Gourmet says
Hi Curtis, we just got back from vacation and I apologize for the delayed response. To answer your questions, yes, you always want the remaining lemons in the jar to be covered in liquid to prevent spoilage. I’d recommend taking out however much you’ll need for the recipe at hand. I guess you could technically put the leftover diced bits back in the jar since the salt content in the jar is high (air isn’t an issue, the important factor is keeping the lemons completely submerged in water), but I’d avoid doing that too often to avoid reducing the saline concentration too much.
Candace Nielson says
This was so easy to follow with your pictures and I really appreciate all the info and tips for using preserved lemons. I made these 6 weeks ago and just used them for the first time. They are AMAZING!! Thank you, thank you, thank you for inspiring me to make these. Preserved lemons will now be a regular staple in my kitchen.
Kimberly @ The Daring Gourmet says
I am so thrilled to hear that, Candace, thank you!
Jeff says
Hi.
I just tried this recipe for preserved lemons today.
Being a germaphobe, I did can them with a seal. If it doesn’t work I’ll do over.
I found Meyer Lemons at Walmart. I live in SW Florida, Cape Coral.
Look forward to yang them in soñé of your recipes.
Thanks
Kimberly @ The Daring Gourmet says
Hi Jeff, awesome, you’re going to love cooking with these!
Katerina @ Diethood says
I feel like slipping my hand inside those jars and getting all that deliciousness into my hands and straight into my trap. :-D
Lili says
Just put this year’s batch of lemons in glasses. I’m using a similar recipe to yours, just without the water, usually topping the jar with juice of one lemon is enough. Sometimes I even add some spice. I never understood why I should discard the flesh and only use the rind, so in savory dishes I just use both, without rinsing, and then use less salt in the recipe. My favorite use of preserved lemons is based on a preserved lemon martini recipe, but instead of brine and rind I just use a piece of lemon, chopped, and shaken with gin and vermouth and some ice. It is far better than using olives.
Your photos are really pretty! I’m definitely trying your lemon ginger pound cake recipe soon, looks delicious!
Kimberly @ The Daring Gourmet says
Thanks for the compliment, Lili! The flesh is discarded by most people simply because of the texture and because it’s the rind that develops the famous flavor. Thanks for the tips!
Anne Healy says
I have a question. You said, “Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.” What do you mean? Discard the pulp, and wash it too? Before discarding it? Why wash it if it’s being discarded?
Kimberly @ The Daring Gourmet says
Hi Anne, discard the pulp – meaning throw it away. It’s only the peel that you use, not the pulp. Wash the peel to remove the excess salt.
Sol Awend says
I tried asking Egyptian lemons and hope I’ve succeeded…Let the lemons sitting in lemon juice and kosher salt for a month. Just tried them…terribly salty with a distinction taste, even after I rinsed one of the peels. Is that how they are supposed to taste?
Kimberly @ The Daring Gourmet says
Hi Sol, yes, they are very salty but much of the salt will be removed after a thorough rinsing. No, they’re not supposed to taste rotten. As long as you used fresh, firm lemons to begin with, salted them as instructed and kept them immersed in liquid the entire time then they definitely shouldn’t be rotten. Have you had preserved lemons before as a flavor comparison or is this your first time? They don’t taste particularly great plain and are only meant for cooking. As long as they aren’t rotten, try cooking with them and then see what you think.
blames says
I followed this method of making these preserved lemons, but did not refrigerate them. ( My mother-in-law who is Moroccan does NOT ever refrigerate hers) In a little over one week, I saw that the jar had mildew all over the lemons!! HELP! Why did this happen?
Kimberly @ The Daring Gourmet says
Hi blames! Yes, refrigerating them is a very American thing and in my opinion as well it’s unnecessary :) Okay, are you sure it was mildew? Was it “all over the lemons” (including the ones submersed in the liquid) or just on the very top? Was it white or black/gray? If it truly was mold the only way mold can form on the lemons is if they’re exposed to air instead of being completely immersed under the liquid, which they need to be in order to remain preserved.
Graham says
Hi Kimberley thanks for the excellent post,
could you advise on the best jars to use? and also I noticed in a recent demo that the chef cut and used all the lemon not just the rind and previously I bought a jar from my local deli and they were whole lemons without the rind???now I am totally confused.any advise would be appreciated
Kimberly @ The Daring Gourmet says
Thanks, Graham! I truly makes no difference which jars you use so long as they’re glass with sealable, airtight lids. As long as you have that you’re good to go. I use regular canning jars (eg, Ball and Kerr) simply because I already have a ton of them because I do a lot of canning. I’m not sure what your local deli is selling but they’re definitely not the traditional preserved lemons we’re talking about here. In traditional Moroccan and Middle Eastern cuisine it’s the lemon rind of the preserved lemons that is used. You should ask your deli what their lemons are for – I’m curious! :)
Raewyn Whyte says
NZ chef Ray McVinie has a great casserole recipe which layers sliced waxy potatoes, sliced fennel, feta cheese and preserved lemons. It’s made often in our house!
Kimberly @ The Daring Gourmet says
Raewyn, that sounds soooo good! Thanks for the tip, I’ll have to try it!
Mara says
Thanks so much for this information. Today I made a pint of Meyer lemon preserves. Can you use a pestle to push the fruit together so there are fewer spaces? I also made a pint of lime preserves from my Mexican/Key lime tree. I have two Kaffir limes that have been sitting on the tree for a long time. Can I do anything with them or the leaves? They seem to have little if any juice, but it’s a young tree. I bought some preserved lemons from Whole Foods, since it will be a while until mine are ready. They are cut in half, not quartered.
Kimberly @ The Daring Gourmet says
Hi Mara, you squeeze them in tight, just make sure there’s enough liquid circulating around in there to avoid air pockets (a big no-no in canning). You can use the Kaffir limes in exactly the same way and they’ll be delicious. The leaves are often used in Southeastern Asian cuisine. I wish I had a Kaffir lime tree! :)
sharon says
I was thinking of quartering the lemons outright instead of keeping them attached. It seems like it would be easier to salt and stuff in the jar but also easier to use in recipes on the backend. Does it matter? Also, I have a lot of lemons. Can I use a quart jar or better off to split into pints?
Kimberly @ The Daring Gourmet says
Hi Sharon, no it doesn’t make a difference one way or the other. And yes, you can use any size jar you like, just keep them packed and the lemons submerged under the liquid.
Anne says
Thanks for this recipe. I just made these, but I used half-pint jars instead of pint jars. Do you think it will be okay? The ratio of salt will be higher, and because I didn’t need any extra water, the ratio of lemon juice will be higher, also. Have you ever done it with half-pint jars?
Kimberly @ The Daring Gourmet says
Hi Anne, yes I have and that won’t make any difference at all, your lemons will turn out perfectly!
Nate Lombough says
I’ve been waiting patiently for 6 weeks for these lemons to be ready and I just used them for the first time last night with your recipe for Djej Makalli. Amazing! You are absolutely right about the magic they perform on dishes. I’ll be making these from now on and making extra as gifts for friends and family. Thanks for this great post! And for the Djej Makalli recipe!
Kimberly @ The Daring Gourmet says
That’s wonderful, Nate, I’m so glad you made these and were able to experience for yourself what I was talking about! So glad also you enjoyed the Djej Makalli. It simply wouldn’t be anywhere near the same without the preserved lemons. Thanks so much for the feedback!
christi says
Do you use just regular salt? I am guessing so since we wash it off before using, right? Thanks!
Kimberly @ The Daring Gourmet says
Hi Christi, you can use regular salt, sea salt or kosher. Happy preserving!
Renee - Kudos Kitchen says
Thank you for showing how to make preserved lemons. It’s such a great way to extend the season and always have Meyer lemons on hand. I need to try this.
Lana @ Never Enough Thyme says
I have a Meyer lemon tree that lives on my deck. Whenever I have a bumper crop year, I always make a jar or two of preserved lemons. So good!
Kirsten/ComfortablyDomestic says
I admit to being a tad intimidated by recipes calling for preserved lemons, so I always substitute fresh. Now that I see how easy it is to preserve the lemons, I’m all. over. it!!
Nancy | The Bitter Side of Sweet says
You have made this look so easy to do. I am normally skittish of trying to preserve things!
Kris says
My preserved lemons went an ugly brown color after a few months. I suspect that topping off the jar with some extra juice might help next time.
However, the lemons were syrupy and delicious and I didn’t hesitate to use them all. They just didn’t look as pretty as yours.
Kimberly @ The Daring Gourmet says
Hi Kris, thanks for the feedback and I’m glad they at least tasted great! Turning brown would be either due to air exposure (not being tightly sealed) or they weren’t completely submerged in liquid. I squeeze juice into my jars but then top them off with water and the color always remains vibrant.
Paula says
I am gathering up jars! This sounds so fabulous and easy I cannot believe there is no catch! Yum, yum. Could you give some ideas for vegan recipes (with lemons of course) please?
Kimberly @ The Daring Gourmet says
Great, Paula! Yes, if you look at the paragraph just above the second picture in the post you’ll see quite a few recommendations, most of which are naturally vegan. Plus, many of the vegan-friendly baked goods you already make will benefit from a little kick of preserved lemon!
[email protected] says
I think the type of salt used for this recipe should be stressed. Buy the best quality natural salt from your health food shop it will be more expensive but your health is worth it. Keep well away from cheap white salt which I noticed is used here which is a shame as you impressed that organic lemons were favoured.
Kimberly @ The Daring Gourmet says
Thanks for the input, I appreciate that. I don’t place much emphasis on the quality of the salt simply because the claim of any health benefits of using the expensive stuff is not substantiated by research. And although pink Himalayan salt may contain 84 trace minerals, trace minerals are just that – trace. In other words, in order to get much out of their mineral content you would have to eat exorbitant amounts and we already get those trace minerals from other foods.
Lyn says
But I think that the problem with cheap/interfered-with salt is the extra stuff it has in it to stop clumping etc. I now only buy sea salt with no additives at all, unless it’s to go in the dishwasher, of course!
Kimberly @ The Daring Gourmet says
Agreed, Lyn, sea salt is what I buy also.
Gary says
Wow- just grand to stubble upon this treasure trove of info regarding preserved lemons – in turn I just set up two jars of lemons this morning. I also did up a batch of “. Lemon slices in Spicy olive oil ” – I thought you might find interesting with regards to you comment about ….” never heard of lemons in oil”. It’s actually a Greek version of preserved lemons – replete with North African influences if you will ( Aglaia Kremezi). Thank you for the info – looking forward to fruits of our labor.
Kimberly @ The Daring Gourmet says
Thanks, Gary! And thanks for the info about the Greek recipe with olive oil, I’ll definitely look into that, thanks!
Melbourne Guy says
After looking at this recipe for a few weeks I have finally made a couple of jars. I don’t have Meyer lemons, they are likely Eureka or Lisbon lemons, so I imagine the taste may be a bit different. But I’m still super keen for these guys to be ready at about the same time as my olives and I’ll definitely be trying your Djej Makalli once they are.
Just a helpful tip – leave a few days between pruning your roses and preparing this recipe.
Thanks
Kimberly @ The Daring Gourmet says
Fantastic, Melbourne Guy! That’s exciting that you’ve got both the lemons and olives going. I think you’re going to really love the Djej Makalli – let us know how it goes!
Girlie May says
So inspired by the above comments I’ve just set down a jar of lemons and one of limes too.
Kimberly @ The Daring Gourmet says
Fantastic, Girlie May! We’re really enjoying our batch and looking forward to making another one before the Summer’s over.
sweetgreenkitchen says
Fantastic! I just bought a bag of meyer lemons and I am going to use your method to preserve them pronto. I love using lemon in so many dishes and have only had preserved lemons a few times at restaurants and the taste was intensely lemony and delicious, I am so excited to make these myself!
Kimberly @ The Daring Gourmet says
Awesome! They’re amazing and you’re going to love to having them so accessible any time you want to throw them into a dish!
blima says
I have seen recipes for adding cinnamon sticks, peppercorns, bay leaves, fennel seeds… Would you do that does it add anything necessary. Its my first time and I want to get it right.
Kimberly @ The Daring Gourmet says
Hi blima, I wouldn’t add any of those spices because those flavors could interfere with the dish to which you’re adding the lemons. I would just stick with pure lemons.
Christina Rood says
OK__now that I have very little liquid left in my first try at preserving lemons(blessed with Meyer tree)–lemons will not be ready for months–can I add a bit of distilled water–or just wait and do another batch–what a wonderful way to use my lemons–living in Fl. we do have a lot of seafood! Thanks!
Kimberly @ The Daring Gourmet says
Hi Christina, yes, the lemon juice should come up to the halfway point of the jar or higher and then top it off either with extra lemon juice or boiled/cooled water. Enjoy!
clarice says
hello there!
i absolutely love your blog! the pictures are amazing and so easy to follow,thank you so much for sharing!
just picked a dozen of lemons from my mother in laws garden in portugal and cant wait to preserve them using your pictures!
thanks again!
btw @getrude: you sound very unfriendly and very annoying! quiet a know-all
Kimberly @ The Daring Gourmet says
Thanks so much for the compliment, Clarice! Preserved lemons from Portugal, that has such a wonderful charm about it :) Happy preserving!
Brenda says
I have just finished my last jar of preserved lemons, I have salt and juice syrup left, I have been using a small amount of this to flavour and season, chicken and fish it really adds to the flavour. Waste not want not.
Kimberly @ The Daring Gourmet says
Agreed, Brenda! I always use the juice for cooking, too – it’s fabulous!
Sara says
I just picked a bag of Meyers off my backyard tree and put up a half gallon. I plan on sharing with my mother and sister!
I had an amazing preserved lemon and strawberry pizza, years ago, and have always meant to try making it. Picture the berries functioning as super mild sweet cherry tomato, and the lemon as the sauce. Savory, not dessertish at all!
Puree the lemons and juice all together for a savory marmalade on goat cheese for an appetizer.
Preserved lemon stuffed in the interior of a roasted chicken infuses great flavour.
Thanks for a great reminder of how easy this really is ; -)
Kimberly @ The Daring Gourmet says
Oooh, those all sounds fantastic, Sara, I’ll have to give them all a try! Your mother and sister will be thrilled to get those!
cedwardrobinson says
The lemons used in Morocco are similar to Meyer lemons, but they are not the same species.
Kimberly @ The Daring Gourmet says
Yes, they use doqq and boussera lemons and Meyer lemons are the most similar.
Diane P. says
Hi Kimberly,
I just finished my very first batch of preserved lemons and can hardly wait for the next 3 days and 3 weeks to pass. I plan to ship my son a jar since he supplied the limons (not lemons) from his own tree. Must they be refrigerated during the shipping process. I live in Jersey and he in California?
Kimberly @ The Daring Gourmet says
Hi Diane! No, they actually don’t have to be refrigerated at all. It’s just recommended as a precaution. Your son can always refrigerate them upon arrival. Enjoy!
Paul Rust says
Making a dish tonight but can’t find preserved lemons in supermarkets or Indian store nearby. Any suggestions for you to substitute and still capture some of the flavor? Thank you. Paul
Kimberly @ The Daring Gourmet says
Hi Paul, that’s just the problem, there really is no substitute. The process of preserving the lemons really alters the flavor and using regular lemon in it’s place just isn’t remotely the same. I’ve seen people just some fresh lemon juice in a pinch, but again, it won’t taste anything like it’s supposed to. Buy a few lemons and get started on these preserved lemons today and you’ll have them on hand for many months whenever you need them!
john says
Thanks for this post. I like the photos that went along with it so I knew I was doing it right, and mine look just the same. It did take longer than your stated 10 minutes, but I did 12 jars which was about 40 lemons. I have in the past just gave away all my lemons from my trees since I didn’t have anything to do with them; I hope that will change after I sample my work with one of your recipes.
Kimberly @ The Daring Gourmet says
Hi John, I’m happy you’ve found a new use for your lemons! These will make such wonderful gifts for your friends – it isn’t every day that people receive a classy gift like preserved lemons! – and you’ll still have plenty left over for yourself. Please let us know what you think once you’ve had the chance to try them out in one of my recipes. There are several great ones here, but I highly recommend the Djej Makalli (you can omit the olives if you’re not a fan) and the Moroccan Tagine. Happy preserving!
Paul G says
Thanks for the post. I’m making these again, but like others, I had no idea what to do with them when done. I had seen recipes that called for them but couldn’t remember where I saw it. Just the fact that you explained that the skin was all you used plus some of the juice makes it a no brainer now
.
Kimberly @ The Daring Gourmet says
Wonderful, Paul! I love these lemons and yes, they really are incredibly versatile. I included several suggestions in my post for how to use them, but there are so many additional ways. Happy preserving!
Bubbles says
Great and easy procedure. I just made it! BTW, what can you do with the juice? Seems a waste to throw that lovely juice away.
Kimberly @ The Daring Gourmet says
Thanks, Bubbles. I’ll often add a bit of the juice to whatever recipe I’m using the lemons in for an added boost of flavor, like a teaspoon or two. So no, don’t go throwing it away! :)
Michelle says
I’ve just completed the three days/three week process but now I don’t know how to actually use the Lemon Preserve properly. For example, I have a fantastic recipe for shrimp and grits that uses lemon preserves. Do I use the juice in the jar, chop the actual lemons…? Sorry for the extremely *silly* question!
Kimberly @ The Daring Gourmet says
Not silly at all, Michelle! You only use the rind – so remove the interior part entirely – and be sure to thoroughly wash it to remove as much salt as possible. Depending on the recipe I’ll often add a teaspoon or so of the juice in the jar as well. Happy cooking!
Lemonlover says
So glad that I read through your reader’s posts on refrigeration. My first batch of preserved lemons have been sitting on the counter for a month, and THEN I saw the suggestion to refrigerate after 3 days! I thought “Oh no, I’ll have to throw these out even though they look and taste fine!”. Thanks so much for sharing that they can be stored without refrigeration!
Kimberly @ The Daring Gourmet says
Hi Lemonlover, the recipe recommends to keep them stored in the fridge per USDA guidelines, but most countries simply keep them stored in a cool, dark place and that’s what they’ve been doing for centuries. Enjoy your lemons!
Anonymous says
Awesome recipe. Made these a few days ago and about to put them in the fridge for the three week resting period. Thanks for the easy to use recipe!
Kimberly @ The Daring Gourmet says
You’re welcome and thanks for the feedback!
Joan says
So appreciate you sharing this simple recipe. I have 2 Meyer lemon trees laden with ripe lemons and I’m constantly looking for ways to use them up and to save them for the months when there are no lemons on the tree. This is a great way to preserve some for the lean months. Thanks again!
Kimberly @ The Daring Gourmet says
It sure is, Joan, and that’s awesome that you have your own trees! You’ll really enjoy these preserved lemons. I’m constantly discovering news ways to use them that really adds magic to the dishes. Happy preserving!
Foodiewife says
I just picked a whole bunch of Meyer lemons from our young tree. I’ve always wanted to make preserved lemons, and I always thought it sounded so easy to do. What kept me from making them is “how do I use them”? Thank you for all the great ideas! Yours is the first post that gave me some great ideas. I also like your method of partially quartering the lemons and then squishing them down. It makes total sense. This year, I want to make more Moroccan and Indian dishes, so this is a good place to start. Thank you SO much. I absolutely love your blog, because my Mutti was from Bavaria. I make a lot of her recipes, but you have some other German/Austrian recipes that I’ve bookmarked to make– in her memory.
Kimberly @ The Daring Gourmet says
Thanks so much, Foodiewife, I’m absolutely thrilled that you’ve found my blog and appreciate the visit! I LOVE preserved lemons, they bring so much life and flavor to food – you’re going to love them! And so not fair that you have your own Meyer lemon tree!! ;) Don’t they smell the absolute best? I’m also happy to learn about your German connection. Bavarian is one of my most favorite areas in all the world. Nice to “meet” you! :) -Kimberly
Jon Peterson says
How would you use preserved lemons in a cocktail?
Kimberly @ The Daring Gourmet says
Hi Jon, I’m afraid that’s an area I know very little about.
Kathleen French says
Its fun to read these comments years after made, Jon Peterson if you are still looking for a suggestion on what to do with a preserved lemon in a cocktail. I doubt that anyone generally does, I make this assumption from my questioning my Morrocan born relative-in-law, but he says that is because he is Muslim and does not drink. I have put them in vodka(just one or two thin slivers) over ice and enjoyed them
Gertrude says
The whole point of fermentation is to preserve food without using a fridge. It makes them last for YEARS outside the fridge. I was first attracted to preserved lemons because a friends of mine had used them in a cold pasta dish. Oh my! And so of course I had to figure out how to make them. A bonus for me is I don’t have to worry about not using all my lemons before they go mouldy or dry up and harden (I don’t have a fridge), but then I’m wondering if I can use those in a candied sort of way? I’ll have to look into it. Anyway, the flavour is the biggest bonus, so if you have a fridge or not, these are definitely worth making!
You use an interesting process. The recipe I used was very basic. Salt on bottom, salt the insides and squish into the jar. No extra salt or spices, no extra water (first time seeing that, maybe that’s for the less juicy?) or juice, just shake or turn upside down once a day until preserved (~3weeks or longer). Maybe I’ll make another batch with spices for variety?
For the person wondering about oil, the juice is just going to be there, but in some Moroccan recipes, the first few weeks of preserve is only the first step, then they add some oil and other spices and ferment some more before they’re considered ready.
And since you are the daring gourmet, I dare you to not use a fridge for these. ;-)
Have a great day!
Kimberly @ The Daring Gourmet says
Hi Gertrude! I agree, these preserved lemons are wonderful. I’m not sure why you think I’m using extra spices in my method – it’s strictly lemons, juice, salt and a little distilled water if necessary. The purpose of adding some extra liquid is to ensure the lemons are always submersed for storage purposes. You can use extra lemon juice instead but it isn’t necessary because the preserved lemons will have more than enough lemon flavor as it is. The method I use doesn’t sound really any different than yours. It’s the method I’ve gathered from my travels and research and is an age old one, but I would imagine that, as with anything else, variations exist. But I’ve never seen or heard of adding oil – not in traditional Moroccan method anyway. Lemons are a berry/fruit and I wouldn’t preserve any other kind of fruit in oil either. As for storage method, I don’t personally store them in the fridge :) But then, I’m from Europe. Here in the U.S. that is the recommended method for safety purposes per the USDA, though I agree many of their recommendations are over the top.
Anonymous says
Just for the record, water that has been boiled is not distilled water.
Kimberly @ The Daring Gourmet says
The instructions call for water that has been boiled and cooled, not distilled water.
Yvonne says
Do the jars have to be sterilized before filling with lemons, etc.?
Kimberly @ The Daring Gourmet says
Hi Yvonne, I don’t bother because the salt content is so high, but if it makes you the least bit worried not to, then you can boil the jars for 5 minutes to sterilize them.
Anonymous says
Can I use olive oil instead of lemon juice……?
Kimberly @ The Daring Gourmet says
No kind of oil is used in making preserved lemons – just lemon juice and, if necessary, a little sterile water to top it off.
Heather says
Can you tell me if a specific kind of salt works best? Iodized? Sea salt? Thanks — looking forward to giving these as gifts for Christmas. :)
Kimberly @ The Daring Gourmet says
Hi Heather, it won’t make a big difference either way, but if you have it, go with sea salt. The recipients of your guests will be very lucky to get these!
Anonymous says
My lemons are so juicy I don’t need to add the water. also I could get 6 to 8 lemons in a jar.. you want the jar stuffed right? this is my first time to do this so I hope I am doing this right :O)
Kimberly @ The Daring Gourmet says
Stuff away! :) No right or wrong here, just make sure the lemons are covered in the juice. Enjoy the fruit of your labors in a few weeks!
Meghan says
My lemons were also super juicy, so I didn’t need any extra water. Glad to have seen someone else ask about that before me. Can’t wait til these are ready to try!
Kimberly @ The Daring Gourmet says
Hi Meghan, yes you only need to add extra juice or water if the lemons you’re using don’t provide enough juice on their own to cover themselves. You’re going to love these! :)
Lori McClain says
Can Kosher or Himalayan salt be used instead of table salt?
Kimberly @ The Daring Gourmet says
Absolutely, Lori! I’d use Kosher (cheaper).
jesusan says
Kimberly, Thank you for referring to this recipe in your spiced chicken kabobs post. I was out of the country when you posted it, so would not otherwise have found this. I’ve really enjoyed Moroccan food, and got a cookbook back when we were in Casablanca. This will make it much easier to make some of those recipes. I love, love, love you for making Moroccan recipes more accessible this way. :-)!!!!!!!!!!!!!! Now, if only I could find Meyer lemons (probably highly unlikely in El Paso)…
The Daring Gourmet says
I’m thrilled that you appreciate Moroccan food so much, Susan! I’m completely in love with this preserved lemons. I even incorporated them into a Preserved Lemon Ginger Pound Cake – they make everything taste so wonderful. And they’re so versatile. You may not have seen another recipe I posted around the same time as these lemons: Moroccan Chicken with Preserved Lemon and Olives (Djej Makalli). It is the quintessential Moroccan dish. If you like Moroccan food, this dish is a MUST. You’ll love it! Which cookbook did you pick up – have you tried many of the recipes and what do you think? I’ve had a hard time finding a really good Moroccan cookbook.
Jennifer says
Hi Susan, know this was an old post of yours but found meyer lemons at costco this past weekend. I’ve been buying my preserved lemons from a halal meat market but now that I have bunch, I”m gonna make me some preserved lemons! Kimberley is awesome and love her recipes.
Kimberly @ The Daring Gourmet says
Thank you, Jennifer <3 I wish my Costco carried Meyer lemons - maybe they have them right now, too, I'm going to check!
Rolf Eustergerling says
Hi Kimberly,
I miss one of my favourite receipes of all time on your site. Sure it will come once: Osso Buco.
Why am I writing this here as comment for preserved lemons? Well, one of the ingredients for osso buco is grated lemon skin. In the past I did it the classical way. But replacing it with fine chopped preserved lemons it will get an additional boost. If you decide to publish an osso buco receipe, do it with this, please. Great thing. The first jar is nearly empty and the second is waiting to get ready.
The Daring Gourmet says
Hallo, Rolf! Yes, I will definitely be posting a recipe for Osso Buco in the future. Your idea of adding preserved lemon is brilliant, thank you! I’m also thrilled to hear you made these preserved lemons. They’re so easy to make and are simply wonderful. Thanks again for the tip!
Mara says
Thanks so much for sharing this technique. :) My mind is racing with the possibilities.
The Daring Gourmet says
You’re welcome, Mara – you’ll love them!
Irene says
In Hawaii, we do all the steps you instructed, then we put the jar on the roof and let the sun bake it. After several weeks, the skin turns brownish and is infused with salty goodness. The whole lemon can then be eaten and no refrigeration is required.
The Daring Gourmet says
That sounds marvelous, Irene, thanks for sharing!
Anonymous says
Irene! Thanks for idea. What do u do with the lemons, the same as everyone else?
Kimberly @ The Daring Gourmet says
Hello! The sky’s the limit, there are so many uses for them! Read through my post, I list several ideas and those are just a starting point.
Anonymous says
How do I store these, fridge or cupboard? and how long are they good for?
The Daring Gourmet says
Store in the fridge and they keep for at least 6 months – for future reference, that info is in the recipe box at the bottom of the post.
Jill Ferry says
Hi, I made this recipe and stored (in a kilner jar) in the fridge for 8 weeks – then I noticed that it had grown a thick layer of mould!Ew! What did I do wrong? Any ideas?
Kimberly @ The Daring Gourmet says
Ewww, that doesn’t sound good, Jill. Salt is a very powerful preservative and has been used to preserve foods for centuries. The only way that mold would form is if the saline solution is too weak (ie, not enough salt) or if the lemons were not completely immersed in water. If a piece of lemon is sticking up out of the solution then yes, mold will form.
Yanti says
Hi, my lemons are floating inside the jar and the top part bit is not covered with the juice even after I added some water. How to make them completely sink or covered by the juice?
Kimberly @ The Daring Gourmet says
Hi Yanti, it sounds like there’s more room in the jar than there should if your lemons are floating to the top. You’ll need to add more lemons and really pack them in as tightly as you can.
Jay says
Don’t add water. Water encourages mildew.
Ray says
Jay – you don’t kn ow what you’re talking about. Have a seat.
Varsha says
Are you sure it was mold? I had some preserved limes that looked like they were getting a white mold, but upon closer inspection, it turned out to be salt that was crystallizing out.
R says
Just throwing it out there but if you used table salt that could also cause mold to form. Table salt has preservatives that prevent it from properly protecting against mold. Try sea salt or another form of “pure” salt. 😊
Derek says
Table salt will not cause mold growth. Table Salt is a preservative, and does not have preservatives. It can have additives, like iodine and anti-caking additives, but its a very small percentage of the total salt. Using “pure” salt should have no real affect on mold growth compared to table salt.
Charles says
I made these 3 years ago. I’ve kept mine in the cupboard without any problem. They’ve started getting a little discolored but still taste amazing. I’ll have to put up some more this spring when my new crop comes in.
Kimberly @ The Daring Gourmet says
Awesome, Charles! I know, I just love preserved lemons!
Christian Thomas says
Yes, you sometimes see them on sale in real N African shops in progressively darker colours. I’ve had one go off but mostly I’m happy to use them well beyond a year. And Kimberley is right they are a fantastic authentic ingredient – and you could no more leave them out than you might coriander.
Incidentally, in the past I have covered the surface with olive oil, but I haven’t on the one today.
Kimberly @ The Daring Gourmet says
Thanks for the feedback, Christian. I wish we had some good North African shops in my area but sadly we don’t. So I either gather up the ingredients I need when we go on vacation to areas that do have some shops or just order them online. Agreed, I cannot imagine some of our favorite dishes without preserved lemons – there simply is no substitute for their remarkable flavor!
Gergana says
If you wish to save yourself some fridge room you can seal/can them and store them in your pantry. To do that you need to arrange the jars at the bottom of a large pot lids up and cover them with water. Put the pot on the stove and set to boil. When the water starts boiling lower the flame and let them simmer for 25 minutes. Then carefully pour out the water and let the jars cool down on your counter. This simple method should allow you to store them in your pantry for at least couple of years. I use this method to can anythig from jam to fish and pickels. Make sure you use only clean jars and new lids. This definitely will contribute to the longer life of anything you can. This trick is great for saving leftover food for when you might need it the most. Let me know if you have any additional questions on food canning.
Sheleen Williams says
I would l love more details on sealing them. This is my first attempt at preserved lemons and canning.
Gaye says
Can I use limes instead of lemons?
Kimberly @ The Daring Gourmet says
Hi Gaye, yes you can, I’ve made preserved limes a while ago and you’ve reminded me that I need to make some more. Totally different flavor of course but nice for variety.
Gary Duce says
Thank you for the method to store ‘Lemon Preserve” outside the refrigerator. I understood that you boil the jars for 25 minutes at 180 degrees Fahrenheit, but do I have to boil the lemon preserve in a separate pot like I would a strawberry preserve or jam? If not, then do I first let the lemon preserve sit in the jar for 3 days as most recipes recommend and then boil the jars as is for longer store life?
Kathleen French says
This may be too late, but its not the same thing, preserved lemons are not lemon preserves. Preserves are a sweet jammy substance. Preserved lemons are more a kin to salted fish or meats. You don’t cook the lemons, just salt them. If you want to keep them like you do other preserved or canned fruits, you will use the same jar sterilization system and sealing process but don’t cook the fruit.
Andrea Christie says
Can you use a much bigger mason jar if you have enough lemons. Myself and neighbors all have Myer lemon trees. I would need too many jars.
Kimberly @ The Daring Gourmet says
Hi Andrea, yes you can, the important thing is just to make sure the lemons are completely submerged in liquid.
Vance Hanna says
Have you tried this with Limes and Lime juice instead of Lemons?
ira a kaufman says
well i’ve a tree with mexican limes(a small type lemon/lime), which are almost identical to egyption limes.here in israel there used to be had in the shuk pickled limes/lemons of a small variety called balady which were egyption limes of course.once limquats were introduced here the balady because of it’s many seeds was disgarded and now only pickled limequats can be found.a pity because the egyption/balady/mexican lime is much tastier.i’m pickling my mexican limes now and i’ve added a few internado lemons to help fill a large jar.by the way the mexican variety tho it is hard to see the difference from the balady/egyption type appears to have much less seeds.
Kimberly @ The Daring Gourmet says
Hi Vance, limes and kumquats can also be preserved – not as a substitute for the lemons of course (very different flavor profile), but in their own right for different dishes.
Bliss says
Kimberly….I’ll be traveling out of the country and I will not be able to find keffir lime where I’m going. Can I do this with Keffir lime? Any suggestions? How about galangal? Thanks so much! Love your recipes!
Kimberly @ The Daring Gourmet says
Hi Bliss, thank you and yes you can! You would follow the same exact procedure as with the lemons. To preserve galangal it can be frozen or dried, but dried loses some of its flavor. If you can bring the fresh galangal with you, you can freeze it by cutting it into very thin slices and putting it in a ziploc bag. Another method for preserving the flavor is to submerge the fresh galangal in high-proof alcohol like vodka. Then you just remove it whenever you need it and the alcohol will burn off when you cook it.
Jerry says
Can you can these through a hot water bath process? If so, when would you do it? I see preserved lemons in stores and they are sealed. Those have a very brownish off color look. If using your method, should they still retain yellow color??
Kimberly @ The Daring Gourmet says
Hi Jerry, no, I wouldn’t recommend water-bathing these. The idea is to preserve them, not cook them, and the stuff you see in the stores have been bottled using equipment we don’t have in our own kitchens. Yes, they’ll still retain their yellow color though the color will deepen over time. I have an unopened bottle still from nearly two years ago and it’s still a rich yellow!
Hamish says
HI Kimberly,
when you wash the lemons in Vinegar & water, How much ratio of Vinegar & water required for this & does it need to sit long?
Also is it just the lemon skin you use in cooking and not the salted juice?
Thanks
Kimberly @ The Daring Gourmet says
Hamish, I never really measure it but I think the general suggestion is a 3:1 ratio (more water than vinegar) and then let them sit in the solution for 15-20 minutes followed by a rinse. You can use both the lemon peel and the juice. I’ll often add a teaspoon or two of the juice to a variety of vegetables, including salad dressings, just for the added flavor.
Kimberly @ The Daring Gourmet says
Thanks for the information, Ira, and greetings to Israel! I’ve never tried Mexican, Egyptian or balady limes and I’ll bet they’re wonderful preserved. Hopefully I’ll get to try them someday.
Nikos1121 says
Thank you for the recipe. I preserved two jars of lemons for almost 4 weeks. Drained them and removed the pulp. They were still very salty, so I soaked them in fresh water for about an hour, dried them off. Now what? Do I put them back in a jar dry, or do I add water? Would it be of any benefit to dehydrate them? I assume, I leave them in a dry jar and take out a peel when I need it, and like you said, I’m peeling the skin. I would think you could use this in any recipe that calls for lemon? E.G. Egg Lemon soup, cocktail sauce, lemon glazes etc.
Kimberly @ The Daring Gourmet says
Hi Nikos, no, you don’t drain the jar and remove the lemons. You leave them in the jar as they are and simply take out however much you need at a time, remove the pulp, rinse and use the rind. Since you’ve drained the jar of the juices required for keeping the lemons preserved you’re going to have to put the lemons back in and fill up the jar with salt and lemon juice to try and recreate the preserving environment before you drained it. Yes, these lemons are wonderful for all the purposes you listed and many more!