5 from 24 votes
Preserved Lemons
Preserved Lemons are whole lemons cured in kosher salt, saffron, bay leaves, and peppercorns, then submerged in lemon juice to ferment. The process softens the rind and develops complex, tangy, salty flavors that enhance savory dishes, commonly used in Middle Eastern and North African cooking.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
medium jars
Calories:
64 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 medium jars
Amount Per Serving
Calories 64
% 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.