Learn how to make preserved lemons in this easy step-by-step tutorial! Preserved lemons are a powerhouse ingredient – lemon flavor on steroids – that will infuse your savory and sweet dishes with incredible flavor!
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?
Doqq and boussera lemons are commonly used in Morocco. They have thinner skins and are sweeter than regular lemons. A great substitute are Meyer lemons. 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 sea salt or kosher salt (regular table salt contains iodine which will turn the lemons gray)
- 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.
K.S. says
Just doing my first batch.
Questions:
Does the lemon need to be completely submerged?
If so how do I do this?
If needs to be submerged what is better lemon juice or cooled boiled water?
Kimberly Killebrew says
Hi K.S., yes they need to be submerged. If you need additional liquid I recommend using lemon juice or a combination of lemon juice and water (no need to boil it because of the high acidity of the lemons and salt).
opinionated alchemist says
Sorry – but the remark that Moroccans are using Meyer lemons is total nonsense.
In fact the Meyer lemon is something rather new – and it is a crossbreed which has been first found in California and probably isn’t found in North Africa at all.
I love to pickle things in my vacuum sealer – and will try to do preserved lemons as well.
And yes – the for sure don’t need to be (for safety reasons at least) refrigerated: salt and acidity (lemon juice) is sufficient, to make it food save. Will it taste good (at least if you are opening it after the “marination time”)? I am not sure – would keep it after opening in the fridge.
Mona says
What do you mean exactly by removing the flesh and only using the rind? Does this mean to not use any other aspect other than the rind- not the pith and not the internal sections?
Kimberly @ The Daring Gourmet says
Hi Mona, it means you just use the lemon peel. You “can” use the flesh if you like but it’s the peel where the concentrated flavor is and that’s what is typically used when a recipe calls for preserved lemon.
Michael Dolan says
I guess they can be kept in vacuum sealed mason jars for even longer time in the fridge?
Kimberly @ The Daring Gourmet says
Hi Michael, yes I’ve used a hot water bath canner to can them in the past.
Marsha Galloway Evans says
How did you waterbath them and what is the expected shelf life?
Kimberly @ The Daring Gourmet says
Hi Marsha, following the same method for canning fruits and jam. Fill the sterilized jars to 3/4 full, screw on the canning lids and rings and boil them in a water bath canner for 5 minutes. Shelf life is about a year. Note: That isn’t an “FDA approved” recipe.
Leo Lyon says
I tried this too, I use this basic recipe all the time. I though substitute the water for more lemon juice as my better half uses up all the juice first. I also make a couple of smaller jars and once they have fermented, I pulse them into a paste which is great for rubbing into chicken, adding into guacamole, rubbing onto steaks with black ground pepper, ok stopping now, Great recipe. thanks
Rod Ferris says
I had some lemons from the “more reputable store” which took to moulding within a day. List three of them to the compost dragon on the balcony. So I thought I’d try my hand at preserved lemons. So the rest went into a quart jar and salted and squeezed and watered. It will be neat to see what comes forth! If it’s a fail the hungry microns on the balcony will be treated to a healthy snack!
Tyler says
I just made my first batch of 6 pints and am anxiously awaiting.
To anyone that is familiar with preserved lemons, do you have a favorite use for the lemon brine after using the rinds? It seems like a waste to pour out afterwards.
Denise Stephenson says
Thank you for the recipe. It is easy to follow, clear and concise. I just picked over 100 Meyer lemons from my little tree and made may first jar of preserved lemons. I’m really excited about it. Im looking for other ideas to do with the remainder, eg juice and put in freezer trays etc. However, I might be able to make some preserved lemons for friends.
Angelean Milner says
Hi Kimberley
My preserved lemons have a few mold spots on the top. They have been fermenting for a few weeks in my pantry. Can I remove the top layer where this spotting is, or do I have to throw the lot out?
Kimberly @ The Daring Gourmet says
Hi Angelean, that’s a tough call. What I will say is that in the sauerkraut making process and with fermentation in general, many people feel comfortable scraping off any mold on the top and then continuing on, but that is a call that is ultimately left up to your personal judgment. Whatever you decide to do, be sure to check on your lemons from time to time to ensure they are submerged under liquid as that will prevent mold.
nurp says
How tight should I close the lid? Will it produce gas and explode? Should I sometimes let the air out? During the 3 day phase in room temperature I mean.
Kimberly @ The Daring Gourmet says
Hi nurp, you can safely close the lid securely but go ahead and let some of the air out after the first few days. In any case, I’ve never experienced them producing anywhere near enough gas to cause the jar to explode.
Anonymous says
This has transformed my dishes! I actually used iodised salt by mistake but it seems to still be ok. I love to put it inside a chicken before baking, with a bit of homemade lemon marmalade on top and it’s the most delicious roast I’ve ever tasted…
Elaine Collins says
I have just preserved my first lot of lemons
Can i transfer them to smaller jars after they have matured? as I would like to give to my friends
Kimberly @ The Daring Gourmet says
Yes you can, Elaine.
Anonymous says
I found your recipe years ago and haven´t looked back ever since. Lemony heaven. Thank you (y)
Karen van Burkleo says
We use the blender or food processor to mush up the flesh along with some of the finished peel to make a bit of a spread to put on food at the table. As well, we don’t add water to the process. Perhaps the spread wouldn’t be as flavourful then??
Nikhil says
Do you think boiling the lemon after cutting will help to make the skin more soft
Kimberly @ The Daring Gourmet says
Hi Nikhil, I wouldn’t boil them – the skin will become very soft during the fermentation process.