(Easy) Preserved Lemons

I'm a flavor fanatic, and one of my favorite tricks for boosting savory dishes is using preserved lemons.

These little gems are basically lemons that have been cured in salt, which softens their peel and creates an amazing salty-tart flavor.

When I think of preserved lemons, I imagine bold, concentrated lemon taste without the harsh acidity of fresh lemon juice. They're like a plant-based umami bomb! Just a small amount adds incredible depth to so many dishes.

While most home cooks know about using fresh lemon juice and zest, preserved lemons are still a bit of a secret weapon. But trust me, learning to make and use them will seriously level up your cooking game.

While you might find preserved lemons at specialty stores, they're super simple to make at home. It only takes about 215minutes of hands-on time and a few basic ingredients.

The hard part is waiting 3-4 weeks before you can use them, but trust me, it's worth it!

Jump to:

• Why You'll Love This Easy Preserved Lemons Recipe
• Tips
• The Ingredients
• How to Make Easy Preserved Lemons
• What to Serve With Easy Preserved Lemons
• Substitutions
• Equipment
• FAQs
• 💬 Comments

Why You'll Love This Easy Preserved Lemons Recipe

You'll love how simple this recipe is. With just two ingredients and a few minutes of prep time, you can create a gourmet ingredient at home.

This recipe is incredibly cost-effective. Instead of buying expensive preserved lemons from specialty stores, you can make a whole jar for the cost of a few lemons and some salt.

The flavor of homemade preserved lemons is unbeatable. They're fresher and more vibrant than store-bought versions, and you can control the level of saltiness.

Tips

Use organic lemons if possible. Since you'll be eating the peel, it's best to avoid any pesticides or wax coatings.

Make sure your jar is completely clean and dry before starting. This helps prevent any unwanted bacteria from growing.

Don't throw away the preserving liquid. It's full of flavor and can be used in dressings or marinades.

The Ingredients

Lemons

Lemons are the star of this recipe. They provide both the main ingredient and the juice for preservation. Look for lemons that are firm and heavy for their size, which indicates they're juicy.

Salt

Salt is crucial for preservation. It draws out the lemon juice and creates an environment that prevents bacterial growth. Use kosher salt or sea salt, avoiding iodized salt which can make the lemons bitter.

How to Make Easy Preserved Lemons

Prepare the Lemons

Wash and dry the lemons. Cut off the stem end and slice the lemons into quarters, leaving them attached at the base.

Salt the Lemons

Open up each lemon and sprinkle salt generously inside. Place a tablespoon of salt at the bottom of your jar.

Pack the Jar

Pack the salted lemons tightly into the jar, pressing down to release their juices. Add more salt between layers.

Wait and Shake

Seal the jar and let it sit at room temperature. Shake the jar daily to distribute the salt and juices.

What to Serve With Easy Preserved Lemons

I love using preserved lemons in all kinds of dishes - they're great in stews, tagines, salads, and sandwiches. Try adding some to roasted veggies or using as a garnish for chicken or fish.

• Moroccan tagines
• Grain salads
• Grilled fish
• Roasted chicken

Substitutions

• Use limes or Meyer lemons for a different flavor profile
• Try adding spices like coriander seeds or bay leaves for extra flavor
• Use pink Himalayan salt for a mineral-rich twist

Equipment

• Clean glass jar with tight-fitting lid
• Knife
• Cutting board

FAQs

How long do preserved lemons last?

Properly stored, preserved lemons can last up to a year in the refrigerator.

How do I use preserved lemons in cooking?

Rinse the preserved lemon before use. Typically, only the peel is used. Mince it and add to dishes for a burst of flavor.