Want to learn How to Make Preserved Lemons? This recipe is simple and only requires a few ingredients of fresh lemons, lemon juice, and salt.
How to Make Preserved Lemons
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.
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. After 4 weeks, you’ll have the best pickled lemon rind to use in recipes to punch up the flavor.
How to use preserved lemons
Preserved lemons are a common ingredient used in North African and Middle Eastern cuisine. I love cooking Moroccan food, so I use these lemons a lot at home. They are also tasty in regular dishes, like simple green salads or cooked veggies for a nice citrus flavor.
The other day, I made a gremolata recipe (a mixture of chopped fresh parsley, garlic, and lemon zest), where I subbed out the zest for finely chopped preserved lemon rind. It was delicious! The gremolata can be stored in the refrigerator for a couple of days and used to top roast chicken, beef, pork, or seafood. Plus it’s killer mixed in with some roasted potatoes.
If you’ve never tried preserving lemons, use this recipe to learn how to make the best pickled lemon ever! Let me know in the comments below what you made with them and don’t forget to PIN it for later.
How to Make Preserved Lemons
- 5 whole organic lemons
- 1/3 cup salt
extra fresh lemon juice to cover lemons , if needed
- Wash lemons well. Cut off a thin slice of each end of the lemons and quarter them (cutting lengthwise), leaving the wedges attached to each bottom. Sprinkle 1 teaspoon of salt in-between each sliced wedge 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 place in jar, pressing down to release the 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!
Recipe Notes & Tips:
- Makes 5 whole preserved lemons.
- Lemons should be ready to use and fully pickled in 3-4 weeks.
- Will keep up to 1 year in refrigerator; make sure lemons are always submerged in the lemon juice.