Preserved Lemons Recipe
User Reviews
4.9
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Prep Time
20 mins
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Total Time
20 mins
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Servings
16
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Calories
314 kcal
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Course
Condiments
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Cuisine
Mediterranean, Middle Eastern, Moroccan
Preserved Lemons Recipe
Description
The Preserved Lemons Recipe uses whole lemons that are quartered but kept attached at the base, then coated and stuffed with a kosher salt and sugar mixture. After an overnight rest in the fridge, the lemons along with spices like peppercorns and bay leaves are packed into a sterilized jar and submerged in fresh lemon juice. This method results in lemons with a tender flesh and rind, softened by the brine and ready after three weeks to a month for use. The flavor is intensely lemony but mellowed by saltiness and aromatic spices.
This preservation technique makes lemons usable as a condiment or flavoring agent in various dishes, commonly Middle Eastern and North African recipes. The preserved lemon rind adds a distinctive pungent depth to tagines, salads, and sauces.
The recipe recommends using a large airtight jar that fits the lemons snugly to ensure proper preserving and mentions that preserved lemons can keep in the fridge for up to six months. Their texture becomes soft enough to use both flesh and rind.
Ingredients
- 8 lemon large
- ½ cup kosher salt
- 2 tablespoons sugar
- 2 tablespoons peppercorn
- 4 to 5 bay leaf dry
- lemon juice about 2 1/2 cups of fresh lemon juice, fresh, from 7 to 8 lemons
Instructions
- Cut about 1/4 -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom
- Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.
- The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).
- Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.
Notes
- Use a large airtight jar to pack the lemons tightly for proper preservation.
- Preserved lemons keep up to six months refrigerated and develop tender, edible skins and flesh.
- If lemon sizes vary, use multiple smaller jars to fit all lemons securely.
- Allow at least three weeks of curing before consuming for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 31.4kcal | 2% |
| Carbohydrates | 9.5g | 3% |
| Protein | 0.8g | 2% |
| Sodium | 3538.3mg | 147% |
| Potassium | 123.4mg | 3% |
| Fiber | 1.9g | 8% |
| Vitamin A | 22.1IU | 0% |
| Vitamin C | 40.4mg | 45% |
| Calcium | 23.8mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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