Preserved lemons

Table of contents

Preserved Lemons

Preserved lemons are a staple in North African and Middle Eastern cuisine, known for their intense lemony flavor and unique tang. The process of preserving lemons in salt and their own juices transforms them into a versatile ingredient that can enhance a variety of dishes, from tagines to salads. This recipe will guide you through making your own preserved lemons at home, adding a burst of flavor to your culinary creations.

Serving Size and Yield

Makes approximately 1 quart jar of preserved lemons.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: None

Cooling Time: 3-4 weeks (fermentation period)

Total Time: 3-4 weeks and 15 minutes

Ingredients

6-8 organic lemons, thoroughly washed
1/4 cup kosher salt, plus more for packing
1 quart-sized sterilized glass jar with a tight-fitting lid
Optional: bay leaves, cinnamon sticks, or peppercorns for added flavor

Instructions

Prepare the lemons by cutting off the ends. Slice each lemon into quarters, leaving them attached at one end.
Sprinkle a generous amount of kosher salt into the cut surfaces of each lemon.
Pack the lemons tightly into the sterilized jar, adding more salt between layers. If using, add bay leaves, cinnamon sticks, or peppercorns for extra flavor.
Press the lemons down to release their juices, ensuring they are submerged. Add more lemon juice if necessary to cover the lemons completely.
Seal the jar tightly and store it in a cool, dark place. Shake the jar every few days to redistribute the salt and juices.
Wait for 3-4 weeks until the lemons are soft and the rinds are tender. Once ready, store the jar in the refrigerator.

Additional Notes

Preserved lemons can be used in a variety of dishes, such as stews, salads, and marinades. To use, rinse off excess salt and remove the pulp, using only the rind. For a spicier version, add a few chili peppers to the jar.