Preserved Lemons are a delicious pickled lemon rind that adds a wonderful citrusy flavor to many dishes. So easy to make at home!
I don’t know about y’all and how you are faring on any kind of New Year resolutions, but I am failing miserably on mine and this so-called “diet”. My healthy eating plan lasted all of 2 days and now I’m back to full-time eating sweets and potato chips.
Obviously I have no self control and I really enjoy food (and dranks) so I figure, as long as I’m doing my daily yoga, hopefully I won’t gain any more weight than what I did over this past gluttonous holiday season. Another reason why I’m not sticking to a diet is because every time we visit the new house, we drive 5 minutes down the street to this place, Tuscan Market, and buy all sorts of goodies like…HOMEMADE POTATO CHIPS!! WHAT?!?!?!
These chips are da bomb and taste extra yummy as they are fried in olive oil flavored with garlic and fresh herbs, and they aren’t greasy at all! Da double bomb!! You guys know once we move into the new house next month, I’ll be at Tuscan Market every 3 days to get a new bag of freshly cooked chips so Mama ain’t got time to be on no tater chip depriving diet.
Speaking of healthy eating, this recipe for preserved lemons is kind of healthy in the way of being low fat and low in calories. Preserved lemons are so easy to make but they do take a little effort in planning ahead.
All you need is a clean glass container, a few juicy lemons, some salt, and at least 4 weeks to allow the lemons to preserve in the salt and lemon juice. Then you will have the best pickled lemon rind to use as a flavor enhancing ingredient in North African and Middle Eastern cuisine or even add it to salads or veggies for a nice citrus flavor.
I use them in a lot of Moroccan style dishes, but also love using them to make a gremolata (a mixture of chopped fresh parsley, garlic, and lemon zest) where I just sub out the zest for the preserved lemon rind. The gremolata is perfect stored in the refrigerator for a couple of days and then it can be used to top roast chicken, beef, pork, or seafood (excellent on salmon!). Plus it’s killer mixed in with some roasted potatoes.
If you’ve never tried Preserved Lemons, hope you try this easy recipe and let yourself be creative when using them!
- 5 whole organic lemons
- ⅓ cup salt
- extra fresh lemon juice to cover lemons, if needed
- Wash lemons well. Cut the very ends of the lemons and quarter them, leaving the slices attached to each bottom. Sprinkle 1 teaspoon of salt in-between each sliced lemon and set aside.
- Using a clean large glass jar with an air-tight lid, place 2 tablespoons of salt to cover bottom of jar. Take each lemon, one at a time, and put in jar, pressing down to release juice and covering the lemon with another 1 teaspoon of salt. Repeat process with remaining lemons.
- Finish by topping lemons with 2 tablespoons of salt and enough extra fresh lemon juice to fully submerge them in the liquid. Tightly cover the jar with the lid and shake the jar a few times. Leave at room temperature for 2 days, shaking the jar each day. On the third day, place jar in the refrigerator.
- Lemons should be fully pickled in 3-4 weeks and ready to use. Will keep up to 1 year in refrigerator, making sure lemons are always submerged in the lemon juice.
- To use: remove desired amount of lemon and remove the inside and all white pith, leaving only the rind. Use the rind as instructed in a recipe or eat as is (that's what I do sometimes as a snack!). Enjoy!