How To Make Preserved Lemons
This briny, tart, lemony flavor bomb can be incorporated into numerous dishes, from salads to sauces to sandwiches.
Makes3 preserved lemons
Prep5 minutes to 10 minutes
Preserved lemons are my not-so-secret pantry staple that I’ve been using — and loving — for years. They punch up the flavor of everything they touch, from salads to pasta to sandwiches. They even show up in my first Kitchn recipe ever!
After years of buying them from the store, I decided to take my love of preserved lemons to the next level by making them myself. (You know I love a project!) The process is actually super simple, and you only need a few basic ingredients to get started. It does require some patience, but I promise you it’s worth the wait. Here’s how to do it.
What Are Preserved Lemons?
The practice of preserving lemons goes back to the 12th century, and the recipe hasn’t changed much since. The citrus is washed, cut, heavily salted, and placed in a jar with lemon juice to preserve and pickle. The result is a briny, tart, lemony flavor bomb that can be incorporated into numerous dishes.
Preserved lemons are common in North African, Middle Eastern, Indian, and southeast Asian cuisines, and have grown in popularity in America in recent years thanks to chefs like Yotam Ottolenghi and his cookbook Jerusalem. For this recipe, I studied both Ottolenghi and Mourad Lahlou’s recipes and incorporated a bit of each into my own.
How to Make Preserved Lemons
You’ll start by sterilizing a pint-sized canning jar, which keeps unwanted bacteria from growing. I include instructions in the recipe; it’s easy! You’ll also want to start with clean lemons, which means thoroughly washing them to remove any grit. If you’re able, use organic lemons, which contain fewer pesticides and chemicals.
When the lemons are washed, partially cut the lemons in half lengthwise through the base , keeping the lemons intact at the stem end by about 1/2-inch. Turn the lemons a quarter turn and cut again. Rub coarse salt into the lemon flesh, pressing it into the dips and crevices. Press the lemons into the sterilized jar, seal, shake, and let sit in a cool, dark spot for one week. Shake the jar once a day.
After one week, add 1/4 cup of fresh lemon juice. At this point you can add some aromatics, too — I like to use a bay leaf, red pepper flakes, and nigella seeds, although they’re entirely optional. Store in a cool, dark place for 4 more weeks, during which time the mixture will thicken and darken a bit. After this time, you can store the lemons in the refrigerator for up to 6 months. When ready to use, rinse the lemon in water to remove excess salt (if needed), discard the seeds, and finely chop the skin or skin and flesh, depending on the recipe.
What Are Preserved Lemons Good For?
Preserved lemons punch up the flavor of anything you make. Just remember that a little goes a long way! Here are 10 of my favorite ways to use them.
- Stir into salad dressings, mayonnaise, or yogurt.
- Use as a salad topper.
- Add to braised eggs.
- Stir into pasta sauce.
- Use to flavor chicken.
- Stir into tuna salad.
- Mix into steamed clams.
- Sprinkle on top of crudo dishes.
- Stir into risotto.
- Add to homemade slaw.
Read more: 5 Ways to Use a Jar of Preserved Lemons
Preserved Lemons Recipe
This briny, tart, lemony flavor bomb can be incorporated into numerous dishes, from salads to sauces to sandwiches.
Prep time 5 minutes to 10 minutes
Makes 3 preserved lemons
Nutritional Info
Ingredients
- 5
medium lemons, preferably organic, divided
- 3 tablespoons
coarse kosher salt (such as Morton’s Kosher Coarse)
- 1
bay leaf (optional)
- 1/4 teaspoon
red pepper flakes (optional)
- 1/2 teaspoon
nigella seeds (optional)
Equipment
Large stockpot
Tongs
Wire rack
- 1
Pint-sized canning jar with lid, preferably wide mouth
Instructions
Sterilize the jar and lid. Fill a large stockpot with enough water to completely submerge a pint-sized canning jar. Add the jar and canning lid (in separate pieces) and do your best to submerge them in the water. Bring to a boil over high heat, then boil for 10 minutes. Using tongs, transfer the jar and lid to a wire rack and position the jar so it is upside down. Let drain and cool to room temperature, about 20 minutes.
Wash and cut the lemons. Wash and dry 3 medium lemons. Partially cut the lemons in half lengthwise through the base of the lemon, keeping the lemons intact at the stem end by about 1/2-inch. Turn the lemon a quarter turn. Repeat making a second cut perpendicular to the first, keeping the lemons intact at the stem end by about 1/2-inch.
Rub the lemons with salt. Working over the cutting board, with 1 lemon at a time, spread the 4 wedges open. Rub 1 tablespoon of the kosher salt into the cut flesh of the lemon, pressing it into the crevices. Pick up any salt that may have fallen out and add back to the lemon. Press the lemon back into shape. Repeat with the remaining 2 lemons.
Place the salted lemons in the jar. Press the lemons into the jar cut-side down. Use a wide wooden spoon to press them in to fit snugly. Seal the jar tightly and shake.
Preserve the lemons for 1 week. Place the jar in a cool, dark place for 1 week. Shake the jar once a day.
Press the lemons down. Open the jar and press the lemons down with a wooden spoon. They should feel much more tender and pliable at this point.
Juice more lemons. Juice the remaining 2 medium lemons until you have 1/4 cup juice.
Add the juice and aromatics. Add the following optional seasonings to the jar if desired: 1 bay leaf, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon nigella seeds. Add enough lemon juice until the lemons are submerged and the juices come to about 1/4-inch from the rim of the jar. Seal tightly and shake to distribute the spices.
Preserve for another month. Store in a dark, cool place for 1 month, gently shaking the jar every few days. After 1 month, the liquid will have thickened and darkened a bit. Store in the refrigerator for up to 6 months.
Recipe Notes
Storage: The preserved lemons can be stored in the refrigerator for up to 6 months.