Preserved lemons are a citrusy, salty ingredient that should definitely have a place in your pantry. They’re so simple to make & add a burst of flavor you can’t get anywhere else!
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Why Make Preserved Lemons?
Your first time having preserved lemons can be a little jarring. They really pack a punch!
And believe me, our first bite, we weren’t sold…
But they’re not meant for snacking, they’re meant to be used in dishes, dressings, and more.
Made out of just two household ingredients, homemade preserved lemons are a simple treat, with a huge wow factor!
How to Use Preserved Lemons
Traditionally, preserved lemons are use in Morrocan and Middle Eastern cooking.
But the sky’s the limit!
I’ve added them to tuna salad, salad dressings, & quinoa bowls.
They would also pair perfectly with fish, chicken, & pasta.
What about a zesty dip?
Or a citrus salsa?
Basically you can sub these anywhere you’d normally use lemon.
Types of Lemons
Preserved lemons are typically made with Meyers lemons, so if you can find those, kuddos…
The next best thing is organic lemons.
I haven’t mentioned this yet, but you’re going to be eating the peel. Believe me, it’s better than it sounds!
But since you’re eating the peel, you want to avoid ingesting all those nasty chemical sprays used in fruit production.
If you can’t get your hands on organic lemons, scrub well and soak your uncut lemons in vinegar for a few minutes – then rinse – before using. This should help breakdown baddies on the surface of the peel.
How to Make Preserved Lemons
I’m going to warn upfront, if you have bad cuticles or a paper cut, you might want to wear gloves, cause this is literally just lemon juice & salt.
Now on to the fun part!
You’ll need about 3-4 lemons for one pint jar.
Cut the tips off both ends of the lemons.
Cut the lemons in quarters – only cutting down 2/3 of the way. So you should be able to “fan” them out.
Spread open the lemon and sprinkle in 1 tsp of salt.
Add 1 tsp of salt to the bottom of your jar & smash in your lemon – cut end down, peel end up.
Add 1 more tsp of salt to the jar, 1 tsp of salt to the next cut lemon, and smash that one in on top of the first lemon.
Repeat the process with a third lemon.
For a complete walk-though, check out our video below…
Your jar should be at least halfway full of juice. If not, add a little more. Then top with water.
Put your jar in a cabinet for 3 days, shaking vigorously each day.
Then move your jar to the fridge and let sit for 3 weeks before using.
Preserved lemons last at least six months in the fridge.
So what do you think? Are you ready to add preserved lemons to your pantry supplies? You’ll be surprised how quickly you’ll fall in love with their unique flavor.
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For more preservation ideas, check out these articles…
How to Make Preserved Lemons
Lemons preserved in salt are a fantastic addition to your pantry, packing a wallop of citrus salty flavor.
Ingredients
- 3-4 lemons
- Salt
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Just made this today, never had it before! Hoping it turns out. Looking for new dishes to try it with, too. My lemons are being pesky, I smashed them as much as possible and even added some water but I still needed a weight on top or else they won’t stay submerged (and I don’t want mold!) PS I think there’s a typo in #3, it says sprinkle 1 tsp lemon into lemon. I know it meant salt in lemon though! Thanks, Megan in PA
Update from my previous comment: um….wow. Far too salty. Not pleasant. I’m hoping I can save them by rinsing. Used Meyer lemons, too. I’ve realized other recipes say to use any salt OTHER than table salt (which is what I used since you didn’t specify). After several ferments, I now know the difference between salts….but I made the lemons when I was brand new at it. I recommend updating your recipe to specify the kind of salt to use, and not to use table salt. Kosher or sea salt seems to be the way to go.