Preserved lemons: They’re salty, tangy, slightly sweet, and totally bursting with flavor. I love them because they add brightness and depth to so many dishes—like my Moroccan lamb tagine recipe. Preserved lemons (also known as pickled lemons) are very easy to make at home. All you need is a jar, some lemons, salt, and patience. Once you’ve tried them, you’ll want a jar in your fridge year-round!
What is the point of preserved lemons?
Preserved lemons are all about flavor and complexity. Salt and time mellow out their sharp acidity and transform them into something else completely.
What do preserved lemons taste like?
This salted lemon recipe yields lemons that taste savory, citrusy, and slightly fermented. When you add them to a dish, they act almost like a seasoning, adding both brightness and umami to your recipe. Definitely make sure to try them with my lamb tagine! And if you know another great recipe to pair them with, please find me on Facebook or Instagram and let me know in the comments! I would love to try it and I know my community would, too!
What are the best lemons for preserving?
Organic, unwaxed lemons are the best choice since you’re eating the rind. Meyer lemons, with their naturally sweeter, floral flavor, make a particularly delicious preserved lemon.
How to Preserve Lemons
Preserving lemons is simple. All you have to do is cut the lemons into quarters (keeping the base intact), pack them with salt and spices, then cover them completely with fresh lemon juice. After a week at room temperature—and a few more weeks in the fridge—they’re ready to enjoy.
Can you just eat preserved lemons?
You can eat preserved lemons as-is, but most people use the peel and not the pulp. The rind becomes juicy, tender, and uniquely flavorful—perfect for chopping into dressings, sauces, or savory stews.
Are preserved lemons healthy?
Yes! You already know that lemons are rich in vitamin C and antioxidants. Fermentation may also add digestive benefits. Just keep in mind that preserved lemons are very salty, so use them in moderation.
How long do preserved lemons last?
Stored in the refrigerator, in the jar with their brine, preserved lemons can last up to a year. Lots of folks say their flavor even improves with age! Only one way to find out, right?
What do you use preserved lemons for?
Preserved lemons have a unique flavor, but they are incredibly versatile. Try stirring them into salad dressings for a salty-citrus kick, chopping them into grain bowls or pastas, or mixing them into fresh hummus for an extra burst of flavor. Add them to braised meats or stews (like my Moroccan Lamb Tagine) or use them in vegetable dishes like roasted carrots. Heck, you can even try them in cocktails for a savory citrus twist! Martini, anyone? Here are a few more recipes to experiment with too!
Easy Preserved Lemons Recipe with Salt and Citrus
Tangy, salty, and full of flavor, these preserved lemons make a perfect topper for Moroccan tagines, dressings, spreads, and more. Let’s get started!
Ingredients
Instructions
- Sterilize your clean jar in a preheated 275 °F degree oven for 10 minutes.
- The size of your lemons will determine how many you will use. You can use any excess for the juice needed to fill the jar at the end. Wash the lemons thoroughly, then cut each one lengthwise into quarters, leaving the base intact so the slices stay connected to one another.
- Sprinkle salt generously on the exposed flesh of each lemon, then pack them tightly into your jar, pressing down on each lemon to release its juice. Keep layering the lemons, covering each one with about 2 tablespoons of salt as you go.
- Add the cinnamon stick, cloves, bay leaves, and black peppercorns randomly to the jar as you go. When you get to the last lemon, press down hard and add fresh lemon juice to the jar until the lemons are fully submerged.
- Seal the jar and leave it at room temperature for about 1 week, shaking it once a day to distribute the salt and juice.
- After 1 week, store it in the refrigerator for about 3 to 4 weeks before using.
Notes
Preservation time: 1 month
