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.
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.