Preserved Lemons Recipe

Preserved lemons are the ultimate game changing condiment recipe. They add a punch of flavor to salad dressings, dips like hummus, and as a garnish for mild proteins, like fish. You may be used to buying them at a fancy gourmet market, but did you know they are so simple and easy to make at home? I’m ready to show you all the tips!

Lemons and citrus in general are one of my go-to ingredients when I’m cooking. Adding that little bit of fresh flavor and acid to any recipe is truly the best finishing touch to round out all of the flavors.

Preserved lemons use only two ingredients, salt and lemons, to make a tart and acidic lemon that can be shelf-stable for up to a year! The process is actually fermentation that causes the lemons to break down, which allows them to keep for so long.

Once you open the jar of lemons, of course, they should be refrigerated. They can keep in the refrigerator for a couple of months and up to a year. I can’t express enough how perfect these are when you’re trying to make a gourmet dinner in a pinch, plus they also make a delicious gift!

Fermentation vs. Pickling

They may seem like similar processes, and they are! Both methods are a way of preserving fresh food for a longer period of time. Pickling is when food is stored in an acidic vinegar solution. The foods often take on this acidic vinegar brine flavor. We often see things like onions, beets, okra, and green beans being pickled.

Fermentation is when food has undergone a chemical reaction to soften and almost changes in flavor. It’s uses a solution of salt and water to pack tightly with the lemons. This salt and water combination breaks down and softens the rind of the lemons over a period of 2 to 3 weeks. The lemons also release a lot of juice through this process as well. As a result, the lemon juice then takes on this sour, sweet, umami-like flavor that’s so delicious.

The surprising thing is that after fermentation, the whole lemon can be chopped up and eaten, including the rind!  Once opened, store the preserved lemons in the fridge for up to a year!

Ingredients for this Preserved Lemons Recipe

• Lemons: All you need, we recommend buying organic in this case since you will be eating the rind and washing them well before preserving.
• Salt: Kosher salt is great! This is the key ingredient to making this recipe.

How to Make Preserved Lemons

1. Score the lemons cutting into them into quarters, almost all the way through the lemon, but keeping the bottom intact.
2. Sprinkle the insides of the lemon with salt and place them into a large mason jar. Cover the lemons with ½ cup of lemon water.
3. Sprinkle the top of the jar with more salt. Place the cap on and shake everything up!
4. Store at room temperature in a fairly cool spot at room temperature.
5. They will soften and ferment during this time. Chop them up to use in salad dressings, hummus, as a garnish for fish, the options are endless! These also make a great gift.

Storage

So the best part is preserved lemons is that they keep for a long time! After you ferment them for 2 to 3 weeks in a cool place at room temperature, they can store for up to a year.

Be sure to refrigerate the lemons after opening them, and continue to use them for many months.  

How to Use Preserved Lemons

This recipe is truly my go-to condiment when I need a savory, tangy finish to a recipe. Just chop them up, rind and all, and sprinkle on top of a protein, or throw in a salad dressing. I will caution though, a little bit of preserved lemon goes a long way in terms of flavor. Less is more!

• Lemon Fish with Leeks, Pistachios, and Olives
• Whole Roasted Cauliflower with Herb Sauce
• Miso Eggplant with Farro
• Baked White Fish with Artichoke Caponata

More Delicious Recipes to Try

• Tofu and Chickpea Brown Rice Bowl
• Creamy Pasta with Zucchini and Tomatoes
• Teriyaki Salmon Bites
• Sticky Apricot Salmon