Preserved Lemons
User Reviews
5
Preserved Lemons
Description
This recipe uses whole lemons—Meyer lemons recommended for their sweetness—that are sliced into wedges, heavily salted, and packed tightly into sterilized jars along with saffron, bay leaves, black and red peppercorns. The lemons are pressed to release juice, then topped with additional salt and fresh lemon juice to fully submerge them. The jars are sealed and left at room temperature for several days, regularly turned to distribute the salt, initiating fermentation.
After about 4 to 5 days, the jars are refrigerated and allowed to cure for at least three weeks, during which the salt softens the lemon peel and mellows the acidity. The preserved lemons develop a distinctive salty, citrusy flavor with a soft, edible rind suitable for chopping into tagines, salads, dressings, and sauces to add bright, savory complexity.
Proper sterilization and submergence in lemon juice prevent spoilage during fermentation. The gradual fermentation and refrigeration extend shelf life while developing flavor depth.
Ingredients
- 8 to 10 lemon Meyer lemons are best for this recipe, but you can use any that you have on hand, plural
- 1 cup kosher salt
- 1 teaspoon saffron
- 2 bay leaf
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon red peppercorn
- 1/2 cup lemon juice or more, fresh squeezed
Instructions
- First, sterilize the jars that you will be using. I have described in the blog post how.
- Next, wash well and the lemons. Cut off any stems and bout 1/4 inch from the tip of the lemons.
- After that, slice them int wedges. Arrange them on a plate or cutting board, flesh side out, and sprinkle generously with salt.
- Add 2 tablespoons of kosher salt to the bottom of a sterilized 1-quart canning jar. And arrange the lemon wedges tightly in the jar. Press them down so the juices come out and rise to the top. It's ok if some lemons breakdown.
- Also, add some saffron, a bay leaf, and distribute the peppercorns between the jars.
- Add more lemon juice if needed to submerge the lemons. And add about one tablespoon of salt on top of the lemons.
- Close the lid tightly and let it sit at room temperature for a few days. During this time, make sure to turn the jar upside down a few times.
- After a few days, about 4-5, transfer the jar to the refrigerator for at least 3 weeks, until the rinds of the lemons soften. Turn the jar upside down occasionally during this time.
- To use the preserved lemons, remove as many as you need from the jar, and rinse it to remove the salt. Discard the seeds, remove the pulp, and thinly slice or chop the preserved lemon rind to use in a recipe.
- Preserved lemons can be stored in the refrigerator for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4medium jars
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 28298mg | 1179% |
| Potassium | 308mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 115mg | 128% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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