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: Ā “Preserved Lemons”. Ā 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??) Ā 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. Ā 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. Ā What are preserved lemons? Ā 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: Ā Why should I give a hoot about preserved lemons? Ā What’s the big deal anyway? Ā 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. Ā THINK ABOUT IT.
Preserved lemons will transform your dish from something good into something amazing. Ā Think about how much you love things flavored with lemon. Ā Preserved lemons are lemons on steroids. Ā They add an intense, concentrated lemon flavor to the dish without all the sour tartness. Ā The preserving process tempers the tartness while accentuating the lemon flavor. Ā Mildly tart but intensely lemony. Ā See, I told you. Ā 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. Ā And really, your imagination is the limit to how they can be used and enjoyed.
Here are a few more ideas:
Salad Dressings. Ā Blend some preserved lemon into it and that dressing will love you forever.
Fish. Ā Seafood and lemons are soul mates. Ā Now think about relationship seafood and preserved lemons can form. Ā Till never do us part. Ā 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.Ā Chicken and lemon is a match made in heaven. Ā Add a bit of chopped preserve lemon to your favorite chicken dishes and see what happens. Ā Djej Makalli (from Morocco) is probably the most famous chicken dish featuring preserved lemons – it’s incredible!
Healthy Grain Dishes and Salads. Ā Think nutty roasted barley or quinoa tossed with vegetables and tiny bits of preserved lemon with a tasty vinaigrette. Ā Or how about a preserved lemon risotto or pilaf? Ā Now you’re talking.
Pasta.Ā Buttery pasta tossed with a creamy preserved lemon sauce? Ā Commmme to mama!
Dips. Ā Try adding some preserved lemon to your hummus next time. Ā Or to your baba ganoush.
Salsas. Ā Next time you make your famous mango/pineapple/however-you-make-it salsa, add some diced preserved lemon to it. Ā 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? Ā Let’s get started!
Say it with me: Ā Hamad m’rakhad. Ā Okay, let’s just use the English translation: Ā Preserved lemons.
What Kind of Lemons Should I Use?
Doqq and boussera lemons are commonly used in Morocco.Ā They have thinner skins and are sweeter than regular lemons.Ā A great substitute are Meyer lemons.Ā 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. Ā Of course, traditionally there would have been no refrigeration, but you know how it is nowadays. Ā We’ve become germ-conscious to the extreme. Ā But sometimes it really is better to just play it safe. Ā In the fridge the preserved lemons will keep up to 6 months –Ā at least. Ā 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. Ā Again, Meyer lemons are the kind most commonly used in Morocco and have the best flavor. Ā If you can’t find any, use Eureka or Lisbon lemons. Ā Organic is ideal if you can find them since it’s the lemon rinds you’ll be eating. Ā 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. Ā 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. Ā 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. Ā Add a teaspoon of salt on the very top. Ā The jar should be halfway full of lemon juice from having compressed the lemons. Ā 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. Ā Now pour some water that’s been boiled and cooled (sterile) into the jar to fill it up the rest of the way. Ā 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. Ā Keep the jar in the refrigerator. Ā 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! Ā 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 PasteĀ 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:Ā You can also make preserved limes, oranges, grapefruit and kumquats.Ā 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.Ā Ā Ā
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)ā¦
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. š
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!