How to Make Preserved Lemons

Preserved lemons are a staple in many cuisines worldwide, from Moroccan tagines to Indian chutneys. These small citrus fruits pack a powerful flavor punch that can elevate any dish, adding a tangy and salty kick. I'm excited to share a step-by-step guide to making your own preserved lemons at home.

I learned to make these from someone who grew up eating Moroccan Turkish dishes. I was intrigued by the jars of lemons in the back of their fridge, and then months later, when he made me a tagine for the first time...I was hooked!

Jump to:

• What are Preserved Lemons?
• What to Preserved Lemons Taste Like?
• Why Use Preserved Lemons?
• Ingredients and Equipment
• Step-by-Step Guide to Making Preserved Lemons
• Variation: Quick Preserved Lemons
• How to Use Preserved Lemons
• Flavor Pairings
• Recipe Tips
• Expert Tips for Preserved Lemons
• 📖 Recipe
• 💬 Comments

What are Preserved Lemons?

Preserved lemons are cured in salt and lemon juice, creating a soft and slightly sweet rind and a tart, tangy pulp. Keeping lemons is simple but requires patience and a bit of planning. They are sliced and packed tightly in a jar with salt and lemon juice. The salt draws the liquid from the lemons, creating a brine that preserves the fruit and also helps to enhance its flavor.

What to Preserved Lemons Taste Like?

Preserved lemons have a unique flavor profile that is different from fresh lemons. The preserved lemon peel becomes soft and tender, with a salty and slightly bitter taste that pairs well with spices and herbs. The pulp of the lemon also becomes tangy and somewhat sweet. 

Why Use Preserved Lemons?

Preserved lemons is a condiment that boosts flavors to sauces, dips, and sweet and savory foods.  Firstly, their unique flavor profile adds depth and complexity to dishes, making them an essential ingredient in many cuisines. They are commonly used in Moroccan, Middle Eastern, and Indian cooking and can be found in soups, stews (like chicken tagine,) couscous, grain salads, and chutneys.

Ingredients and Equipment

It is important to use high-quality ingredients as the final product's flavor depends on the quality of the lemons and salt used.

• Lemons: When choosing lemons, look for firm ones with a bright yellow color with no blemishes or dark spots. Meyer lemons have a thinner skin than conventional lemons, but please use what you have!
• Salt: Any kind of salt will work, but I use sea salt or kosher salt.
• Lemon juice: in case you do not have enough liquid to cover the lemons
• Herbs or spices (optional): I added bay leaves and a couple of juniper berries in this batch

Step-by-Step Guide to Making Preserved Lemons

Wash the lemons thoroughly and dry them with a clean towel. Slice each into quarters, making sure not to cut through the bottom.

Sprinkle a teaspoon of salt into the bottom of the jar. Place a lemon in the jar, cut side down, and press firmly to release some juice.

Sprinkle another teaspoon of salt over the lemon and repeat the process with the remaining lemons, pressing down firmly after each layer.

Once all the lemons are in the jar, pour enough lemon juice to cover them completely.

Close the jar and store it in a cool, dark spot for at least one month, shaking it every few days to redistribute the salt and juice.

Note: You can add spices and herbs to the jar to customize the flavors, including bay leaves, cinnamon sticks, and coriander seeds.

Variation: Quick Preserved Lemons

To make your own quickly preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, ½ tablespoon whole black peppercorns, and ¼ cup kosher salt until lemons are soft, approx. 30 minutes. 

How to Use Preserved Lemons

The versatility of preserved lemons makes them an excellent ingredient in various dishes. Here's a list focusing on the types of dishes where you can add preserved lemons:

1. Tagines: Use preserved lemons in Moroccan chicken or vegetable tagines for an authentic flavor.
2. Stews: Add preserved lemons to various stews, enhancing their flavor and providing robustness.
3. Pasta dishes: Toss some preserved lemons into pasta sauces or use them as a garnish.
4. Grain Salads: Grain salads like quinoa, bulgur, or couscous can be greatly enhanced with chunks or slices of preserved lemons.
5. Sauces and dips: Hummus, aioli, salsas, and other dips can have added zing with preserved lemons.
6. Marinades: Marinate your protein in preserved lemon slices, juice, and olive oil before grilling or roasting.
7. Salad dressings: Lemon vinaigrette made with preserved lemons bring a new taste dimension to any salad.
8. Baked goods: Preserved lemons can be used in lemon bars, bundt cakes, madeleines, and other dessert recipes for lemon zest or juice.
9. Drinks: Cocktails, lemonade, and other delightful beverages can be accented with preserved lemon peel or juice.
10. Roasted or Grilled Vegetables: Mix preserved lemons with olive oil and spices to make a vegetable dressing.

Since preserved lemons have a concentrated taste and high salt content, it's recommended to use them sparingly initially when replacing fresh lemons in dishes.

Flavor Pairings

Here's a list of herbs, spices, and flavors that pair well with preserved lemons:

Herbs

1. Parsley: Its bright, grassy flavors can complement well the tanginess of preserved lemons.
2. Coriander/Cilantro: The citrusy undertones of coriander match beautifully with preserved lemons.
3. Rosemary: Rosemary and preserved lemon make a wonderful combination for flavoring poultry or vegetarian dishes.
4. Basil: Pairs excellently with preserved lemons in a variety of Mediterranean and Italian dishes.
5. Mint: Their contrasting flavors make mint a delightful combination in salads or yogurt-based dips.
6. Dill: Ideal for fish or potato-based recipes along with preserved lemons.

Spices

1. Cumin: This warming and earthy spice pairs nicely with the tang of preserved lemons in Moroccan and Middle Eastern dishes
2. Cinnamon: Preserved lemons and cinnamon can be used in tagines and grain salads for a sweet and savory combination.
3. Paprika: A smoky element like paprika can balance the sourness of preserved lemons and is excellent for salsa and stews.
4. Cayenne Pepper/Chili Powder: The heat from chilies would work remarkably well with the preserved lemons in dips or meat dishes.
5. Coriander Seeds: These have a lemony citrus flavor that enhances the preserved lemons' flavor profile.

Flavors

1. Olive Oil: The richness of olive oil cuts through the tartness of preserved lemon; they're fantastic together in dressings or marinades.
2. Garlic: Preserved lemons and garlic are a strong combo, often used in marinades, dips, and sautéed dishes.
3. Pomegranate Molasses: The sweet and sour pomegranate molasses adds depth to the sharp, citrusy flavor of preserved lemons.
4. Honey: Pairing with raw honey brings a sweetness that tempers the tang of preserved lemons, often used in baking or dessert recipes.
5. Yogurt: Yogurt and preserved lemons work well together, particularly in dips or to top on a spicy dish to cool it down.

Preserved lemons work in savory and sweet applications. Here are some ideas to get you started.

• Toss a chopped lemon in with some pasta for an easy weeknight meal. 
• Add diced preserved lemons to marinades for meats and fish.
• Use in salad dressings and vinaigrettes.
• Mix with olives and feta cheese for a tangy and salty snack.
• Add to rice dishes, like pilafs and biryanis.
• Add chopped preserved lemon rind to hummus, yogurt, or other dips for a bright and tangy flavor.
• Use preserved lemons in baked goods, like lemon bars or pound cakes.

Add a refreshing and tangy twist to cocktails and non-alcoholic beverages. 

• Muddle them with herbs and simple syrup for a zesty and herbaceous martini
• Add the lemon juice to sparkling water or lemonade for a refreshing summer drink.
• Use add some to a Bloody Mary for a savory and tangy cocktail.

Recipe Tips

While this preserved lemon recipe is a relatively simple process, it is crucial to take some safety precautions to ensure your final product is safe to eat. 

• Always use clean equipment and jars. Sterilize your jars and equipment by washing them with hot, soapy water and then rinsing them with boiling water.
• Use high-quality ingredients, and thoroughly wash and dry the lemons before cutting them.
• Ensure the lemons are completely submerged in the lemon juice, as any exposed parts can be a breeding ground for bacteria.
• Store in an excellent, dark spot, away from direct sunlight.
• Discard any lemons that look or smell moldy, slimy, or off.

Expert Tips for Preserved Lemons

1. Origin: Preserved lemons hold a key position in North African and Middle Eastern cooking, especially in Morocco. They bring a unique, tangy lemon flavor to a variety of dishes ¹.
2. Good Food: Preserved lemons add a distinct depth of flavor and tanginess to meals, elevating the simplest of dishes to gourmet level cuisine.
3. Lemons: Ensure to use organic lemons for this recipe to avoid pesticides and other chemicals present on the peel of conventionally grown lemons ². The lemon peel is a key component of preserved lemons, contributing to the depth of flavor and aroma in dishes.
4. Scrubbing: Prior to pickling, thoroughly scrub the lemons to remove any dirt, dust or wax coatings. This results in a cleaner, stronger flavored preserve.
5. Pickling: Be patient during the pickling process, as the longer the lemons are left to pickle, the more complex and intensified the flavors become ³.
6. Spices: Add spices such as cloves or red pepper flakes to your preserve for an additional layer of flavor and complexity. Be creative and experiment with other spices based on your preference ⁴.
7. Prep Time: Although the prep time for this recipe is quite short, remember that preserved lemons need time to ferment before they are ready to use, usually around 3-4 weeks ⁵.
8. Using a Wooden Spoon: Use a wooden spoon to pack the lemons and spices tightly into the jar. This helps keep them submerged in the brine, promoting effective fermentation ⁶.
9. Lid: Always use a clean, air-tight lid to ensure proper preservation, reducing the chance for contamination. Also, remember to "burp" the jar occasionally to let the gases produced during the fermentation process escape ⁷.

Always ensure to wash your hands and sanitize all equipments before you start the process. Enjoy enhancing the flavors of your cooking with preserved lemons.

Sources:

1. Charouh, Z., Touil, A., Ouazzani, N., & Larhsini, M. (2019). An overview on bio-milletics and the therapeutic value of Moroccan preserved lemon. Link ↩
2. Zeina, K., Zohra, B. F., Hassane, M., & Hassan, B. (2008). Effects of zeta potential and ionic strength on the elimination of pesticide residues on the surface of vegetables. Link ↩
3. Khurelbaatar, N., Choi, M. K., Eom, S. H., Ji, S. C., Park, K. H., & Yoon, H. S. (2017). Effects of fermentation time and NaCl concentration on physicochemical characteristics of fermented citrus unshiu peel extract with saccharomyces cerevisiae. Link ↩
4. Abdalla, A. E., Darwish, S. M., Ayad, E. H., & El-Hamahmy, R. M. (2005). Egyptian mango by-product 1. Compositional quality of mango seed kernel. Link ↩
5. Azari, P., Zare, M., & Bashiri, R. (2017). Therapeutic Uses and Pharmacological Properties of Citrus Limon: A Review. Link ↩
6. Why is my Fermented food Cloudy, and do I Need a Weight? University of Wisconsin Extension. Link ↩
7. Kandler, O., & Weiss, N. (1986). Regular, nonsporing gram-positive rods. Link ↩