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
Lera says
These are fantastic! This was my first time pickling anything and lemons turned out absolutely amazing. Thank you.Also had to go through comments to figure out small details. I now add my lemons to everything. how can lemons be this flavorful! Thanks!
Anonymous says
I am Egyption, we do not wash pickled lemon, we cook without salt and add the pickled lemon to the dish. Yum
A says
I don’t know about Egypt but in the US theres wax on lemons. Yes it is safe to eat technically, but yk I don’t want wax.
AA says
The comment about washing the lemons refers to *after* fermentation. Washing the salt off. I don’t wash it off eitherāyou lose flavor when you do. Just use less salt in the recipe to compensate.
Katie says
So I just made these and put them in Weck jars. To get them covered in liquid, I had to fill it up almost to the top. Only a tiny bit of airspace left. Otherwise, they don’t squish down enough to be covered.
I’ve recently been fermenting a lot of things and well…I realize this will ferment. Do I have to burp them…should I put a towel over and let the air release? I’m almost wondering now if I should have crocked these like sauerkraut.
Any advise appreciated!
Jesse says
Is it possible to process these jars in a hot water bath to seal the jars?
Kimberly @ The Daring Gourmet says
Hi Jesse, yes it is and I have done that a few times. I process the jars in the water bath for 10 minutes.
Lilly says
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
Kimberly @ The Daring Gourmet says
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.
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 and the iodine also inhibits fermentation.
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.
Nunzio Mola says
Hi Kimberly
Do I wash the salt off All of the lemons at once & return them in the jar ? Or wash only the quantity Iā use & need for a particular dish ?
Many Thanks
Nunzio from Bath uk
Kimberly @ The Daring Gourmet says
Hi Nunzio, wash only the quantity that you are using. Friendly greetings to Bath! <3
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.