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.
Once you make these preserved lemons, try these unique drink recipes, like this spicy margarita or this lemon martini.
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
Ingredients
- 5 whole organic lemons
- 1/3 cup salt
extra fresh lemon juice to cover lemons , if needed
Instructions
- 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.
Sonja J Galovics says
I just tried a recipe from Jamie Oliver using preserved lemons. I ordered the lemons on line but super expensive but they made the recipe fabulous. Now I can make my own preserved lemons at a fraction of the cost!
Thank you so much.
Karrie says
Yay Sonja!!! Premade preserved lemons are crazy expensive and I don’t think they taste nearly as good as homemade. What Jamie Oliver recipe did you try? I LOVE any recipes with preserved lemons in it and, when you make your homemade version, you can put them on everything and even eat them straight out of the jar! Can’t wait for you to make the lemons and please let me know how they turn out for you.
Bee says
This coudn’t have come at a better time! My neighbor just gave me a huge bag of lemons from their tree and I was trying to figure out what to do with all of them. Love it!
Karrie says
Thanks Bee and you have a wonderful neighbor! Enjoy the recipe and please let me know what you think of the preserved lemons after you make them.
Demeter | Beaming Baker says
Karrie! You always crack me up. I feel like I can relate so much to your love of food! Gurl… who can stick to a diet when they live so close to homemade potato chips? And made with olive oil and fresh herbs? Oh my gah… I got hungry just typing that. It’s obvious, the solution is to move far, far away. Lol. Meanwhile, thanks for sharing this super easy recipe for preserved lemons! Keeping us all on track, bless you dear. Hope you have an awesome weekend! Pinning. xo
Connie Murray says
I’m making these this weekend! After seeing your margarita post, which looks super delicious, I decided I need these. Can’t wait to see how they turn out.
Btw, I’d love to see pics of that Tuscan market. Sounds like a foodie paradise!
[email protected] says
You’ll have to give me feedback and tell me how you like the recipes Connie! Tuscan Market is the best! Maybe I’ll go by this weekend, take some photos and randomly put them in my next post. You would love it, they have a huge fresh pasta area with all sorts of ravioli. I’m on a diet right now so trying to stay away but I was just telling my Hubby last night that I need to visit this weekend for some of their potato chips
Beeta @ Mon Petit Four says
Diets are impossible! When you like food as much as we do, they’re just too difficult. Plus, who wants to miss out on homemade potato chips!? Not me, so I certainly don’t blame you for stocking up on those once you move into the new place. Which btw, so exciting!! Hope you post some pics of the new place.
These preserved lemons look incredible, and I love how simple it is to put them together. The possibilities, like you mentioned, are endless with how you can use them. I love the idea of using them on seafood too!
Fantastic, Karrie <3
[email protected] says
Thanks Beeta and I completely agree that diets are impossible. It’s so hard to not eat a lot of food when I like all kinds of food. It is so exciting moving and can’t wait to be in the new house. I’ll def post some pics of it too
Kathy @ Beyond the Chicken Coop says
I’ve never tried preserved lemons…I think I’d better put them on my list of to-dos! They are so pretty to look at!
[email protected] says
Thank you so much Kathy. Pretty and tasty
Katie Crenshaw says
Karrie, I have never heard of this…… But it is absolutely BRILLIANT! I love salty foods over sweet. I often will cut up a lemon and eat it with salt. Weird, right? And all these years I have never thought of pickling the lemons to flavor my dishes. I am pulling out my pickling jars today and making this. Thanks dear! xoxo
[email protected] says
Thank you Katie and you have to make these if you like eating salty lemons! I will eat preserved lemons right out of the jar, they are soooo good
Ben Maclain says
Karrie, olive oil, herbs, and garlic are healthy ingredients so I would consider these chips a healthy option. Enjoy, I allow. I’ve happened not to be a potato chips fan, but I gladly compensate them with ice cream, chocolate, and nuts. Indeed, I’ve been a good guy, and I am basically not eating sweets during a business week – only on weekends! And indeed, I’ve never made preserved lemons even though I’ve had some recipes calling for them to try.
[email protected] says
Thank you Ben for agreeing that chips are healthy! You are so my kind of guy because you don’t favor them as I do so you won’t be ever be going after my potato chips! Yay! Hope you end up making the lemons
Kathleen | Hapa Nom Nom says
Yes, yes, yes! I’m SO making this! I LOVE Moroccan food so I’m always running across recipes that call for preserved lemons. So far I’ve always bought them, but I’ve been meaning to make my own. Thank you so much for this recipe – I can’t wait to make this!
[email protected] says
Yay Kathleen! This makes me so happy. Please let me know how they turn out for you
Kathryn @ Family Food on the Table says
Oh yes please! I need these preserved lemons in my life ASAP – can you send me some of yours? OK, well, I’ll pin it then and get on this now so I can be using these in all kinds of things as soon as they are ready! Chicken, salmon, potatoes – I love all of the ideas. (I love gremolata, too, so I’m really excited for what you’re bringing us next month.) Have you ever used preserved lemons in a cocktail? I’m guessing that would be fantastic, too!
[email protected] says
I can totally see you using these in all sorts of creative and healthy recipes! I’ve used them in Bloody Mary’s before but already thinking about other cocktails too and am trying one this weekend
Erika @ Love&Custard says
I’m not doing too well on my better eating either to be honest Karrie so you’re definitely not the only one. Do you think maybe having a food blog and not eating lots of food is just impossible?! That’s what I’m telling myself anyway How exciting you guys are moving house! Hope all the prep in the lead up is going well. You know, I’d never heard of preserved lemons but now I’m gonna have to try this out! Moroccan and Middle Eastern foods are some of my favourites (being Iranian helps I guess!) so a good excuse to make more of it.
[email protected] says
Hahaha! You have a baking blog so I can only imagine! It’s impossibly impossible to not eat lots of food when having a food blog, unless it’s a extremely healthy one. You should def make some preserved lemons!!
Rachelle @ Beer Girl Cooks says
Oh my are these some gorgeous lemon photos! I can totally think of a thousand ways I would want to use these lemons! Cocktails are at the top of my list! I need to visit that Tuscan Market too because those potato chips sound out of this world! I’ll take potato chips over a diet any day of the week!
[email protected] says
Of course cocktails would be at the top of your list…probably the only thing on your list! heeheehee Y’all need a Tuscan Market where you live just for these chips. Crazy good.
Dawn says
What a lovely recipe and super easy! I’m all about that I have lots of lemons home now, so this would be a great way to use some of them! I was thinking of homemade lemon curd, but this seems a little bit better for you, lol, so preserved lemons it is! Nice pics, by the way!
[email protected] says
Thanks Dawn! When you make them, do a post on the lemons, then you can do more posts on all the stuff you will make out of the lemons
[email protected] says
I love the pictures. They alone tell your story. I have never made these – but I must try – usually when I find the patience to wait for something involving lemons, it’s limoncello! I love the idea of using these in gremolata! One of my favorites! Nice job, lady! And I’m with you on the chips!
[email protected] says
Thank you Annie! I make limoncello every year to hand out as gifts to our friends and that is waaaaaay more labor intensive than these. If you are used to making that, then you’ll love making these lemons
kushi says
WOW! Beautiful and useful post 🙂 Amazing click
[email protected] says
Thank you so much Kushi! They are awesome in so many different dishes
simonacallas says
Very interesting idea and method, I’m very curious about the recipe you have in mind Beautiful photos as always
[email protected] says
Thanks, as always, for your support Simona. xoxox I’m thinking about doing a real quick drink recipe out of them this weekend so may post that recipe next week
Thao @ In Good Flavor says
I love that lemon preserves are good for a whole year! They sound so easy and fun to make. They would be perfect little gifts for the gourmet cooks in our lives. Pinning this for future use! Sorry your diet didn’t last very long. On the bright side, non-dieters are much happier anyway. Tuscan Market sounds like an awesome place, but I’m glad that there isn’t one within a stone’s throw away. It could prove to be too dangerous for my pocket and the waistline. Those chips sound incredible!!
[email protected] says
Thanks Thao and I’m terrible on diets. I love to eat healthy but I also love to eat lots of food that is bad for me. You are so right on two things: 1) these lemons are perfect to make as gifts and 2) the Tuscan Market and those chips are both incredible!!
Cheyanne @ No Spoon Necessary says
Diets are for fools.. so I’m glad you pulled a little N’sync on that hoot-e-nany and said bye bye bye. (<– I am fully aware of my amazing dorkiness). Preserved lemons do make a wonderful addition to so many dishes, and I am LOVING your pictures! I have zero patience for waiting 4 weeks though, so do you think you can be a doll and send me some of your lemons? 😉 I'll repay you in potato chips and beer. Can't wait to see what you make with these preserved lemons… even though I'm pretty sure I already know what you are going to make. #MindReader. Happy Friday, #bestie! XO
[email protected] says
Dude, you are so right and that’s probably why I like you so much! Okay, trying to forget that you just quoted N’sync. I actually had to go to their concert in South Florida with a girlfriend of mine because no one else would go with her. I finally gave in. Thanks for saying you loved my photos and that makes me pretty darn happy since you are super professional with yours Yeah, I’ll put one of the lemons in an envelope and mail it to you. You can throw some tater chips in the same envelope and send it back to me.
Gaila says
Lovely pictures! I am dying to see the preserved lemon (gremolata) recipe!! 🙂
[email protected] says
Thank you Gaila! xoxo
Sophie says
This is so much fun! I only recently started using preserved lemon in things and have never tried making my own but have been considering it for a while… and then your post pops up! Most excellent. Pinning for use very soon!!
Also, Tuscan Market sounds amazing. Homemade potato chips?? The very thought makes me want to try to make my own but that is SUCH a slippery slope… gahhh
[email protected] says
Yes! Make your own Sophie!! Sooooo easy and you’ll love them much more than the store bought Plus you can use organic, wax-free lemons or even Meyer lemons.
That Tuscan Market is going to be very bad for me…as in I’m going to gain lot of weight eating bags and bags of those chips