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Home » How - to's

Published: Jan 5, 2011 · Modified: Mar 26, 2018 by Nancy · This post may contain affiliate links · This blog generates income via ads

Preserved Lemons

How to make preserved lemons"When life hands you lemons.. preserve them!" Well, not exactly - the saying actually suggests making lemonade but I think in winter preserving them is better !!

Preserved lemons are a common ingredient in North African  dishes - tangines, couscous and salads. But even if you've never made a tangine,   preserved lemons are a great thing to have in your refrigerator. They add a clean, citrusy note to just about any dish which is always welcome - especially at this time of year when we are all craving the fresh and bright flavors of spring. They are a snap to make and will last in the refrigerator for months and so definitely warrant some of  the real estate in your refrigerator!

How to make preserved lemons - a middle eastern staple ingredient

Not sure what to do with them? My next post will feature a great chicken dish that uses these wonderful lemons!

How to make preserved lemons - a middle eastern staple ingredient

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Preserved Lemons

I like using Meyer lemons for preserved lemons but you can use Eureka's if that is what you have. So, here is what you need:

  • 1 Clean quart sized mason jar
  • 12 - 14 lemons washed and scrubbed
  • approximately 1 cup kosher salt (approximately 1 Tbsp. salt per lemon)

Directions:

  1. With a small paring knife, slice off the blossom end of each lemon. Cut ¾'s of way through the lemon lengthwise, forming two halves. Give the lemon a quarter turn and make another ¾ cut - the lemon should be cut into 4 equal quarters but still attached at one end. Repeat with the remaining lemons.
  2. Pour about 1 tablespoon of kosher salt into each lemon. Place lemon into the jar. Repeat with the remaining lemons, packing them tightly into the jar. If you have extra lemons, juice them and pour the juice over the lemons.
  3. Seal the jar and leave at room temperature for approximately 3 weeks - shaking the jar each day. At this point the lemons are ready to use and should be refrigerated. Usually, only the rind is used, but feel free to use the flesh and the juice. For a less salty flavor, rinse the lemons in cold running water and then proceed with your recipe.

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Reader Interactions

Comments

  1. Rich says

    January 06, 2011 at 7:13 am

    Yup, read the title, chuckled, then realized I had coffee in my mouth. Thanks for that, Nancy.

    And I'm looking forward to seeing that chicken dish! These lemons look great (the preserved ones and the fresh ones, of course) ...

    Reply
    • Nancy says

      January 06, 2011 at 3:01 pm

      So glad to be of service!! LOL!! Hopefully, you'll like the chicken dish too!!

      Reply
  2. Magic of Spice says

    January 06, 2011 at 11:04 am

    These sound wonderful for so many dishes...I have yet to try preserving, but I am starting to think about giving it a try 🙂

    Reply
    • Nancy says

      January 06, 2011 at 3:01 pm

      Thanks for stopping by the Table!! You should definitely give these a try - they are so simple and are a great thing to have in your "arsenal"!

      Reply
  3. Barbara @ VinoLuciStyle says

    January 06, 2011 at 3:39 pm

    A great reminder that I need to preserve some new lemons. I've got some errant jars of preserved 'things' that I use for home decor and the lemons have seen better days! I bet they would be good to use for foods even, huh?

    Reply
  4. DIane {createdbydiane.blogspot.com} says

    January 07, 2011 at 9:04 pm

    Great idea, I always seem to have tons of lemons, except when I really need some and there is no pretty yellow lemon in sight, this will come in handy. I LOVE lemon:)

    Reply
    • Nancy says

      January 07, 2011 at 9:45 pm

      You and me both... on both counts!!!

      Reply
  5. marla {family fresh cooking} says

    January 08, 2011 at 4:58 am

    I have never made preserved lemons, but I know I have had them in dishes & they are awesome! LOVE spending time with you this week in Cancun 🙂 xo

    Reply
    • Nancy says

      January 10, 2011 at 6:32 pm

      I really enjoyed hanging out with you at Camp too!! I absolutely can't wait to see how you apply what you learned... I know it will ROCK!

      Reply
  6. Priscilla - She's Cookin' says

    January 09, 2011 at 11:16 am

    I'm making preserved lemons today with Meyer lemons from Kim's garden. Thx for the inspiration Nancy! We have to all do lunch together soon.

    Reply
    • Nancy says

      January 10, 2011 at 6:22 pm

      Oooh... they will be awesome!! Yes, we absolutely need to do lunch soon. When I catch up on my sleep (and get a few things off my desk) I'll get to work setting something up!

      Reply
  7. Kim says

    January 09, 2011 at 4:41 pm

    We went to Tyler Florence's restaurant in SF over our honeymoon. Mr. RGBistro ordered a halibut with preserved lemon and it was delicious. So thank you for this post, and the reminder to preserve some of my lemons (before I give them all away!).

    Also - I echo what Priscilla said. 🙂 Let's all get together for lunch soon!

    [K]

    Reply
  8. sippitysup says

    January 10, 2011 at 12:31 pm

    I have done this before and it's like alchemy! The transformation astounds. GREG

    Reply
    • Nancy says

      January 10, 2011 at 6:21 pm

      It is, isn't it? That's one of the reasons I love to cook!!

      Reply
  9. Edie says

    April 11, 2012 at 6:31 am

    This is just the recipe I was looking for bc I like beets but refuse to prepare them fr scratch. My sister lives is the Midwest and will appreciate the preserved lemon recipe. Thx

    Reply

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