If you’re the type of person who can’t get enough of lemon juice and salt in your dishes, you’re going to love preserved lemons. They’re savory, tangy, and add a unique punch to dishes that you just can’t get from fresh lemons. Here’s a simple guide to making your own preserved lemons at home, and why they should become a staple in your pantry—if they aren’t already.
Fermented lemons have been a key ingredient in Mediterranean and Middle Eastern cuisines for ages. Most folks, though, associate them with North African cooking, especially Moroccan dishes like the famous chicken tagine. My love affair with preserved lemons began on a trip to Morocco in 2019. I was dining on this incredible tagine and asked the waiter what gave it that unforgettable flavor. The secret? Preserved lemons. I’m a big fan of anything briny, salty, and sour, so naturally, I was hooked.
Here in the States, you might find preserved lemons at a specialty grocery store, or maybe at the olive bar alongside pickled cucumbers and marinated artichokes. But honestly, they’re super easy to make at home, and once you’ve got a jar in your pantry, you’ll be reaching for them to jazz up all sorts of dishes!
But, preserved lemons are super easy and far cheaper to make at home. They’ll take only 20 minutes of work and a handful of familiar ingredients. The hard part is in waiting. Once you pickle your lemons, it will take 3 to 4 weeks before you can use them. But the wait is so worth it!
What are preserved lemons?
Preserved lemons are a cool way to enjoy lemons long after they’re out of season. Basically, you take fresh lemons and pack them with lots of salt and their own juices, sometimes with a few spices thrown in, and let them sit at room temperature for a few weeks. The salt softens the lemons and brings out their flavor while mellowing the acidity and bitterness, making them super tasty.
They’re a staple in North African cooking, especially in Moroccan and Algerian dishes. You’ve probably had them if you’ve ever had a tagine or a couscous salad at a Moroccan restaurant. In Indian cuisine, they do something similar called nimbu ka achar, where they pickle lemons with spices like turmeric and chili powder.
Lately, they’ve been popping up more in Western recipes too, and for a good reason—they add this amazing, tangy punch to dishes. If you haven’t tried them yet, they’re definitely worth a shot!
What kind of lemons are good for preserving?
For preserved lemons, you want to go with smaller, thin-skinned varieties. In Morocco, they typically use doqq, beldi, or boussera lemons, which are all pretty small. If you’re in the U.S., Meyer lemons are a great option. They’re less sour and more aromatic than regular lemons, plus they usually have thinner skins, which is perfect for preserving.
If you can’t find Meyer lemons, just use the smallest regular lemons you can get your hands on. Just steer clear of the big, thick-skinned ones because they take forever to soften and might not fully break down. I tried using some large lemons from my backyard once, and they never really softened up.
And definitely make sure to scrub and wash the lemons really well since you’ll be eating the peels. If you can find organic lemons, even better, since they’ll be free from pesticides and other stuff you don’t want to eat.
How to Make Preserved Lemons (step-by-step)
Scrub the lemons clean
First, give your lemons a thorough wash and scrub. Since you’re using the peel, you want them to be super clean.
Cut the lemons
To prepare the lemons, first, lay each one on its side and trim off a thin slice from both ends to give it a stable base. Then, stand the lemon upright and make a vertical cut down the middle, stopping before you reach the bottom so that it’s still connected. Rotate the lemon 90 degrees and make another cut in the same way, essentially quartering it without cutting all the way through. Gently open the lemon up a bit, but keep it intact. This will let you add seasoning or other ingredients inside while keeping the lemon whole.
Salt the Lemons
Pour a generous amount of salt and pack the salt into the crevices. I never measure this, but I’d estimate about a generous tablespoon of kosher salt per lemon. Squeeze the lemons shut as best you can. Repeat with the remaining lemons.
Soak the lemons in lots kosher salt and little sugar and refrigerate for 1 day
Transfer the lemons to a large bowl. Prepare 1/2 cup of kosher salt and 2 tablespoons of sugar. Open up the lemons at the top and stuff each with plenty of the salt and sugar mixture, then roll them around in whatever remains of the salt and sugar. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours.
Transfer to a sterilized canning jar and add peppercorns, bay leaf, and lemon juice
The following day, the lemons will have released some juice. Transfer the salted lemons and their juices to a large sterilized canning jar. Press the lemons down so firmly into the jar. Add a couple tablespoons of pepper corns and a few dry bay leaves. Add fresh lemon juice to fill the jar and cover the lemons (you’ll use juice of another 8 lemons or 2 1/2 cups of fresh lemon juice). Be sure to submerge the lemons so that the lemon juice covers the very top).
Tip: Pack the lemons in the jar as tightly as you can. This is key to proper fermentation. If there is too much room in the jar, the uppermost lemons will not be covered in juices and can develop mold.
If lemons are not covered in their juices, squeeze some fresh lemon juice on top to cover. Sprinkle with 2 tablespoons of kosher salt (1 tablespoon is fine if using a small or medium jar). Seal the jar and transfer to your pantry, a cabinet, or on the counter.
Seal and refrigerate for 1 month
Now, cover the jar tightly and refrigerate for 3 weeks and up to 1 month before consuming. Once the lemons are soft and well-preserved, move the jar to the fridge. These preserved lemons will last a long time—up to a year or more!
How to use preserved lemons
Once the lemons are preserved, it’s more common to use just the peel. The flesh is quite mushy and very salty at this point, though you can rinse it and toss into soups or stews to infuse the flavor.
I usually use a spoon or paring knife to scoop the flesh away from the peel. Then, depending on the recipe, I chop or mince the peel, or slice it very thinly into strips.
You can use preserved lemon peel in a variety of different dishes, but here are some of my go-tos.
Preserved Lemon Hummus
Take your homemade hummus to the next level by blending in preserved lemons. Add a few pieces of preserved lemon peel to your basic hummus recipe, along with the usual chickpeas, tahini, lemon juice, and garlic. The preserved lemons infuse the hummus with a unique tang, making it a standout dip for veggies and pita bread.
Moroccan Chicken Tagine
Moroccan Chicken Tagine is a rich and flavorful stew that highlights the zestiness of preserved lemons. Combine chicken thighs with onions, garlic, olives, and a blend of Moroccan spices. Add in quartered preserved lemons, and let it simmer until the chicken is tender and the flavors meld beautifully.
Salad Dressings/Vinaigrettes
Preserved Lemon Vinaigrette one of my favorite uses for our preserved lemons! Quite simple to make, but so gourmet in the finish.
Just blend a couple of wedges of preserved lemon with some of their juice, a splash of orange juice, and a handful of fresh herbs—I usually go with basil and parsley. Throw in a garlic clove, a good amount of olive oil, and a couple of tablespoons of apple cider vinegar for a bit of a tang. If you like it a little sweet, add a dash of honey. Season it with some pepper, and you’re good to go!
This dressing is perfect for salads, but it’s also great on grilled veggies, fish, or even grains. It’s my new go-to for adding a burst of flavor to anything. Bon appétit!
Preserved Lemon Pasta
Preserved Lemon Pasta is a quick and delicious meal. Cook your favorite pasta and toss it with a sauce made of olive oil, minced garlic, chopped preserved lemons, and fresh parsley. The preserved lemons give the pasta a zesty, vibrant flavor that’s hard to resist.
Avocado Toast
We all know avocado toast is a basic B, but you can make her less basic by mashing your avocado with preserved lemon! It makes it a little more unique and little less overplayed. For one medium avocado, start with 1 teaspoon of minced preserved lemon peel (also add lemon juice, salt, pepper, crushed red pepper flakes, etc.). Taste, and add more as desired.
Cocktails and Mocktails
Here’s one of my favorite refreshing summer beverages. Add a quarter peel of preserved lemon to a glass jar along with 1/2 tablespoon organic cane sugar. Use a muddler to mash into a paste. Add crushed ice and top off with sparkling water. Stir well, and enjoy! Or add in a shot of gin for an adult treat.
You can also try adding thin strips of preserved lemon to cocktails such as martinis, Bloody Marys, or gin and tonics.
How to Make Preserved Lemons
Ingredients
- large lemons 8
- ▢½ cup Kosher salt
- ▢2 tablespoons of sugar
- ▢2 tablespoons pepper corns
- ▢4 to 5 dry bay leaves
- ▢Fresh lemon juice of 7 to 8 lemons ((about 2 1/2 cups of fresh lemon juice))
Instructions
- Prepare the Jar: Start by grabbing a large canning jar, around 32 ounces, which should fit 7 to 10 Meyer lemons. Sprinkle 1 to 2 tablespoons of kosher salt at the bottom of the jar. If you’re making a smaller batch, you can use a smaller jar. A canning jar with a rubber gasket is ideal to prevent the lid from corroding.
- Clean and Slice the Lemons: Rinse the lemons thoroughly and scrub them clean. Reserve 1 or 2 lemons for juicing later. For each lemon, cut off a thin slice from both ends so they have a flat base. Stand the lemon upright and slice it lengthwise, almost all the way through, keeping it attached at the base. Rotate the lemon 90 degrees and make another lengthwise cut, as if quartering the lemon, but again, don’t cut all the way through.
- Salt the Lemons: Gently open the lemons without detaching them. Fill each crevice with a generous amount of kosher salt, approximately a tablespoon per lemon. Press the lemons closed to keep the salt inside.
- Pack the Jar: Place a few lemons into the prepared jar, pressing them down with a muddler, tongs, pestle, or sturdy spoon to release their juices and make room for more lemons. Continue packing the jar tightly with the salted lemons, pressing down to ensure they are covered in juice.
- Add Extra Juice if Needed: If the lemons aren’t completely covered by their juices, squeeze the reserved lemons and pour the juice over the top. This ensures that the lemons remain submerged, which is crucial for proper preservation.
- Seal and Store: Sprinkle an additional 2 tablespoons of kosher salt over the top and seal the jar tightly. Store it at room temperature, ideally in a pantry, for at least 3 weeks. During the first two weeks, gently shake the jar daily and turn it upside down to mix the salt and juices.
- Using the Lemons: Once the lemons have softened, they are ready to use. Typically, you would use the peel and discard the flesh, but the entire lemon is edible. If desired, rinse the peel before use to reduce the saltiness, though this step is optional.
Notes
The number of lemons needed may vary depending on their size. Meyer lemons are usually smaller than regular lemons, so adjust accordingly. Using organic lemons is recommended, as you’ll be consuming the peel.
