The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » How To Make Preserved Lemons

How To Make Preserved Lemons

April 8, 2014

As an Amazon Associate I earn from qualifying purchases.
5551shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

preserved lemons recipe how to make Moroccan Middle Eastern cooking

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.

how to make homemade preserved lemons Moroccan Middle Eastern cooking

Here are a couple of mouth-watering recipes featuring preserved lemons:

Moroccan Chicken with Preserved Lemon and Olives:

Moroccan Chicken with Preserved Lemons and Olives

Moroccan Chicken, Apricot and Almond Tagine:

Moroccan tagine recipe chicken butternut squash pumpkin chicken almonds raisins apricot authentic harissa

Moroccan Harira

Harira-7-lighter-2

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.

meyer lemons

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.

how to make homemade preserved lemons Moroccan Middle Eastern cooking

Put a teaspoon of salt in the bottom of a pint-sized jar.  Put another teaspoon of salt into the quartered lemon.

how to make homemade preserved lemons Moroccan Middle Eastern cooking

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.

how to make homemade preserved lemons Moroccan Middle Eastern cooking

Repeat the process, putting a teaspoon of salt inside the second lemon, and then squish it down hard on top of the first lemon.

how to make homemade preserved lemons Moroccan Middle Eastern cooking

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.

how to make homemade preserved lemons Moroccan Middle Eastern cooking

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”*

how to make homemade preserved lemons Moroccan Middle Eastern cooking

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!)

preserved lemons recipe Moroccan Middle Eastern cooking Meyer

How To Make Preserved Lemons

Kimberly Killebrew
Super easy to make and the possibilities are endless! See the blog post for delicious ways to put these amazing preserved lemons to to use.
Print Recipe
4.84 from 43 votes
Prep Time 10 mins
Resting Time 24 d
Total Time 24 d 10 mins
Course condiment, Ingredient
Cuisine Middle Eastern, Moroccan

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

* In most countries preserved lemons are not stored in the refrigerator, they're simply kept in a cool, dark place. I've added the recommendation to store in the fridge based on USDA guidelines. Store them according to your own preference.
* 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.    
Keyword Preserved Lemons
Tried this recipe?Click HERE to rate it!

 

 

5551shares
  • Share
  • Tweet
  • Email

Filed Under: Affiliate, All Recipes, By Country or Region, Disclosure, Food, Gluten Free, Middle East, Morocco, Paleo, Sauces, Seasonings and Condiments Tagged With: condiment, gluten free, lemons, middle east, Moroccan, paleo, preserved lemons, vegan

« Greek-style Grilled Asparagus Salad with Tomatoes & Feta
Moroccan Chicken (Djej Makalli) »

301 Responses

  1. Jesse says

    January 11, 2021 at 12:28 pm

    Is it possible to process these jars in a hot water bath to seal the jars?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 13, 2021 at 10:56 pm

      Hi Jesse, yes it is and I have done that a few times. I process the jars in the water bath for 10 minutes.

      Reply
  2. Lilly says

    January 5, 2021 at 10:46 pm

    Good straightforward recipe, thank you
    When I put these up two days ago the liquid did not quite cover. Should I open and add water or lemon juice or just leave it and keep turning upside down several times a day?
    Thank you

    Reply
    • Kimberly @ The Daring Gourmet says

      January 6, 2021 at 1:44 am

      Hi Lilly, it’s fine if you turn them upside down a couple of times a day. Once it’s time to store them long-term I would add a little more lemon juice and water to cover the lemons so that you don’t have to continue shaking or turning the jars upside down regularly.

      Reply
  3. Dale says

    September 7, 2020 at 9:52 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      September 7, 2020 at 9:59 pm

      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 and the iodine also inhibits fermentation.

      Reply
      • Anonymous says

        September 7, 2020 at 10:07 pm

        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

        Reply
  4. Aziz Jafri says

    September 7, 2020 at 3:44 pm

    Can I vaccume pack it by steam heating and air sealing?

    Reply
  5. Debbie says

    September 2, 2020 at 10:19 am

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      September 2, 2020 at 4:42 pm

      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.

      Reply
      • Nunzio Mola says

        November 15, 2020 at 4:14 pm

        Hi Kimberly
        Do I wash the salt off All of the lemons at once & return them in the jar ? Or wash only the quantity I’ use & need for a particular dish ?
        Many Thanks
        Nunzio from Bath uk

        Reply
        • Kimberly @ The Daring Gourmet says

          November 15, 2020 at 6:46 pm

          Hi Nunzio, wash only the quantity that you are using. Friendly greetings to Bath! <3

          Reply
  6. sharon young says

    August 30, 2020 at 3:54 pm

    How long will the preserves last?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 1, 2020 at 7:54 pm

      Hi Sharon, generally up to a year but the flavor will begin to deteriorate over time. I recommend using it within 6-8 months.

      Reply
  7. Alison says

    July 12, 2020 at 5:29 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 12, 2020 at 5:56 pm

      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!

      Reply
  8. don says

    June 9, 2020 at 9:11 pm

    thank you for your recipes and associated accompanying ideas like these.

    can you use limes?

    kindest

    Reply
    • Kimberly @ The Daring Gourmet says

      June 9, 2020 at 11:45 pm

      Hi Don, yes you can also preserve limes and really any citrus for that matter. It’s fun experimenting with the different flavor variations.

      Reply
  9. Leo says

    May 23, 2020 at 8:00 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      May 23, 2020 at 10:09 pm

      Thank you, Leo, and I hope you enjoy the lemons!

      Reply
  10. Carol Smith says

    May 14, 2020 at 3:54 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 14, 2020 at 4:26 pm

      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!

      Reply
  11. Marilyn says

    May 4, 2020 at 5:48 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 4, 2020 at 6:52 pm

      Fantastic, Marilyn, I’m so glad they’ve been a hit in your home and among your friends, thanks so much for the feedback!

      Reply
  12. Deb Resman says

    April 4, 2020 at 2:34 pm

    Can you use any type of salt. I have Himalayan pink salt. Would that work?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 4, 2020 at 8:34 pm

      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.

      Reply
  13. bob jarnell says

    March 29, 2020 at 10:13 am

    Hi Kimberly
    going to try this one, like the curried lentils which were excellent.
    Always look forward to your recipes
    best
    bob

    Reply
    • Kimberly @ The Daring Gourmet says

      March 29, 2020 at 11:12 am

      Thanks so much, Bob :)

      Reply
  14. Dagfinn says

    February 5, 2020 at 1:27 pm

    My jar ia a bit bigger, is it a problem with air in the jar?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 5, 2020 at 8:43 pm

      No, the size of the jar doesn’t matter. What matters is that lemons are completely submerged in liquid.

      Reply
  15. Narda says

    February 5, 2020 at 10:24 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 5, 2020 at 10:32 am

      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.

      Reply
  16. Dawna Wood says

    January 6, 2020 at 6:44 am

    Will it be ok if I didn’t have any more room to add the water? The lemon juice filled up to the top.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 6, 2020 at 9:21 am

      Hi Dawna, yes that’s perfect.

      Reply
  17. Stephannie says

    January 5, 2020 at 7:03 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 5, 2020 at 7:58 pm

      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.

      Reply
  18. Gail Williams says

    December 26, 2019 at 12:51 am

    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!!!

    Reply
  19. Wen says

    November 13, 2019 at 4:26 pm

    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.

    Reply
  20. Kat says

    November 7, 2019 at 8:19 pm

    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?

    Reply
    • Lola says

      November 21, 2019 at 7:12 am

      Yes Kat, the preservation process created Hydrochloric Acid- you’re good.

      Reply
      • Robert B Rowe says

        November 5, 2020 at 9:38 am

        NO. The preservation process DOES NOT make HYDROCHLORIC ACID!!! And if it did, you should not ingest that!

        Fermentation in a salt brine can make LACTIC ACID. And yes, this recipe will preserve the lemons even if not refrigerated as long as they are completely under the liquid and jars are stored cool, out of direct sun light.

        Reply
  21. Marty McGihon says

    November 4, 2019 at 8:35 pm

    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.

    Reply
  22. Deborah Nelson says

    October 23, 2019 at 10:48 am

    Thank you for the wonderful directions and photos for preserved lemons. Making them today.

    Reply
  23. Maggie says

    October 13, 2019 at 1:17 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:49 pm

      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.

      Reply
  24. Diane says

    October 11, 2019 at 4:22 am

    I currently have an abundance of canning salt. Would that be fine to use for this ??

    Reply
  25. Dominique says

    September 22, 2019 at 2:41 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 22, 2019 at 7:16 pm

      That’s a fabulous idea, Dominique, and I can’t believe I haven’t thought of that one – mental note made!

      Reply
  26. Leslie Wittenberg says

    August 23, 2019 at 2:58 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 24, 2019 at 9:11 am

      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).

      Reply
  27. Joan Williams says

    August 20, 2019 at 5:13 am

    * 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

    Reply
    • Kimberly @ The Daring Gourmet says

      August 20, 2019 at 5:40 pm

      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.

      Reply
  28. Valerie says

    April 19, 2019 at 5:04 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 19, 2019 at 9:13 pm

      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.

      Reply
      • Anonymous says

        April 20, 2019 at 11:30 am

        Thank you Kimberly. I do shake them/turn them every day but will also add a bit more lemon juice.

        Reply
  29. Deb says

    March 7, 2019 at 11:49 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 7, 2019 at 6:19 pm

      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! :)

      Reply
  30. Anonymous says

    February 8, 2019 at 12:50 pm

    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”?……

    Reply
    • Kimberly @ The Daring Gourmet says

      February 8, 2019 at 2:34 pm

      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.

      Reply
  31. David Currier says

    January 28, 2019 at 3:00 pm

    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.)

    Reply
    • Kimberly @ The Daring Gourmet says

      January 28, 2019 at 4:38 pm

      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 :)

      Reply
    • kali amanita says

      October 5, 2019 at 5:01 pm

      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.

      Reply
    • Wanda says

      November 15, 2019 at 6:10 am

      I’ve found that fully quartering allows the lemons to more fully fill the jar and reduces the need for added water to cover.

      Reply
  32. Marina Michaels says

    January 26, 2019 at 3:09 pm

    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!

    Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

· Copyright © 2021 The Daring Gourmet - All Rights Reserved ·

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop