How To Make Preserved Lemons
Preserved lemons are an ingredient that is widely used in parts of the world from the Mediterranean to the Orient. We first made these for use in Moroccan recipes and since then we’ve used them in recipes from many cuisines. They add umami not found in fresh lemons and bring a unique richness to dishes.
This recipe is naturally gluten free.
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Here is a video of 2 Cooks iin the Kitchen making Preserved Lemons
Ingredients For Preserved Lemons
- 4 Lemons
- 5 Tablespoons Salt
- One Pint Jar with lid
Cut Both Ends Off the Lemons
We’ll start preparing our lemons by cutting both ends off. You want to wash the lemons thoroughly before starting since we will be eating the peels of our preserved lemons.
Cut Into Quarters
Next we cut down through the lemon almost all the way but not quite. Then we make another cut almost all the way through perpendicular to the first one.
Put Salt In the Jar
We’ll start filling the jar by putting a tablespoon of salt in the bottom of a pint jar.
Smash the First Lemon Into the Jar
We’ll put the first lemon into the jar with the cut end up so we can spread it our a bit. Then we’ll use a muddler or the end of a wooden spoon the smash the lemon and release some of the juice.
Add More Salt
Next we’ll add another tablespoon of salt on top of the first lemon.
Add the Second Lemon
Now we’ll press the next lemon into the jar. We’ll pull it open and press it into the jar but we don’t need to muddle them anymore.
Add More Salt
Next we add another tablespoon of salt.
Repeat: Lemon Then Salt
We’ll press the third lemon into the jar, add more salt and then press the last lemon in. It will be a tight squeeze and the jar should be full of juice at this point.
Top With Salt
Lastly we’ll top it off with salt and seal the jar. We will leave it out at room temperature for 3 days, turning the jar over occasionally to make sure everything is getting in the juice. Then we put it in the refrigerator. Our preserved lemons will be ready to use in three weeks. We’ve had them last in the refrigerator for over a year and still be usable.
Preserved lemons make a great addition to recipes that call for lemon. We use them in tagines such as our Preserved Lemon and Olive Chicken Tagine recipe.
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How To Make Preserved Lemons
- Prep Time: 30 Minutes
- Total Time: 30 Minutes
- Yield: 4 Preserved Lemons 1x
- Cuisine: Moroccan
- Diet: Gluten Free
Description
Preserved lemons are an ingredient that is widely used in parts of the world from the Mediterranean to the Orient. We first made these for use in Moroccan recipes and since then we’ve used them in recipes from many cuisines. They add a sweet/salty/umami flavor not found in fresh lemons and bring a unique richness to dishes.
Ingredients
- 4 Lemons
- 5 tablespoons Salt
Instructions
- Wash the lemons thoroughly. Cut both ends off each lemon. Stand the lemons up on a cut end and make a slice down the middle almost all the way through but not quite. Make a second cut perpendicular to the first.
- Put 1 tablespoon of salt in the bottom of a pint jar. Put the first lemon in the jar, cut side up. Spread the lemon quarters and smash the lemon with a muddler or the end of a wooden spoon. Put another tablespoon of salt over the lemon.
- Press a second lemon into the jar cut side up and add another tablespoon of salt. Repeat with the third and fourth lemons adding salt after each.
- Put the lid on the jar and let it sit at room temperature for 3 days, turning it over occasionally.
- Place the jar in the refrigerator. The preserved lemons will be ready to use after 3 weeks. They will keep in the refrigerator for up to a year.
