Making Preserved Lemons Recipe

Preserved Lemons Recipe

If you haven’t yet tried preserved lemons, now is the time.  Primarily used in Moroccan cooking, this unique salty citrus flavour quickly makes an amazing dish out of chicken or fish and adds lift to sautéed vegetables or beans.  This recipe has only two ingredients, so choose them wisely.  Organic lemons are the only ones I ever use for preserving as the rind will have less junk (pesticides, etc.) on it.

Ingredients: 

  • 12 organic lemons
  • coarse Kosher salt

Directions:

1. Scrub the lemons under running water with a vegetable or nail brush to get the rind nice and clean.  Then cut the stems and ends off the lemons.

2. Score each lemon into a star: start by making a cut through the lemon from the top down to almost the bottom, but don’t slice all the way through.  Leave enough remaining so that the lemon stays attached.  Cut again twice more, to get a star shape.

3. Pack the insides of the star with lots of coarse salt.  Don’t be afraid of the salt it’s not going to become overly salty if you use too much.  Just go for it!

4. Now pack the lemons into clean, sterilized jars.  Really squish them in there so that the juices start to cover the lemons.  Add extra fresh lemon juice if you need to top each jar up so that all the  lemons are completely covered.  Keep squishing down the lemons over the next couple of days to get more juices out and covering the fruit.

5. Let sit for a month in a cold place like the fridge until the rinds soften.

To use the preserved lemons, rinse under cold running water and remove the pulp.  The pulp can be squeezed for it’s juice, but generally the rind is what is used.  Slice or dice the rind to add to recipes like this one: Chicken Tagine with Green Olives and Preserved Lemon. Yum!

 

About the Author : StephanieAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie

  1. Lynda
    LyndaJanuary 7,12

    Thank you! I’m sitting here with about 50 Meyer Lemons…now I know what to do with them.

  2. My Urban Gardens
    My Urban GardensJanuary 7,12

    Sounds really yummy!

    Lynn

  3. Melanie
    MelanieJanuary 9,12

    This sounds great, my mouth is puckering thinking about it. I’m hoping my health food store has lemons.

  4. Susie
    SusieJanuary 11,12

    Very nice, creative idea!

  5. The Southern Product Queen
    The Southern Product QueenJanuary 12,12

    Love this post! It’s linky party time again on my blog! I hope you can join! Here is the link! Your friends are welcome too! http://www.thesouthernproductqueen.com/one-stop-shoppe-linky-party-2

  6. Natasha
    NatashaJanuary 14,12

    Thanks for linking up to Serenity Saturday link party
    Hope to see you there again this week
    http://serenityyou.blogspot.com/search/label/Serenity%20Saturday

    Natasha

  7. pooch purple reign
    pooch purple reignJanuary 17,12

    this looks amazing !
    hey from PEI canada
    ~laura

  8. Sherry
    SherryJanuary 19,12

    Great info! Thank you for joining me at Home Sweet Home!
    Sherry

  9. JanB
    JanBMay 6,12

    Thank you! What a great idea. I’ve made limoncello with my Meyer lemons and lemon butter, too!

  10. sherry bradley
    sherry bradleyJune 17,12

    Can you just use grated zest like you would with a fresh lemon in any recipe’ ? Also, do you keep these refrigerated, and how long are they good?
    Thanks, Sherry

  11. Stevie
    StevieJune 26,12

    Hi Sherry, you really want the rind to preserve in the salt and lemon juice so grating the rind wouldn’t be the same thing. Preserved lemons will last in the fridge for up to 6 months.

  12. Nasir
    NasirApril 17,13

    1) Can i used only saffron mix with lemon give me special flavor? or
    2)Can i used Star Anis, Cinnamon,Cloves and Cardamon pod with lemon.
    What the time table for both of this preserved lemon?

  13. Stevie
    StevieApril 18,13

    Nasir, I say give it a try and see how it goes! They are so easy to make that if you don’t like the spices, you can just toss it out and start again.

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