easy-to-make Preserved Lemons' recipe and photo were shared with my by Karen
Calanchini, Food Stylist and Photographer, of Redding, CA.
What are preserved lemons? A preserved lemon is a lemon that has been soaking in
lemon juice and salt for a period of time. During this process, the lemon loses the bitter taste and
becomes sweet. Preserved lemons are very powerful and can be used in a myriad of
recipes. They are often used in Moroccan foods, North African foods, on baked
or grilled fish, in a gremolata, as a garnish for vanilla ice, slivered in
salad, or any recipe that fresh lemons are called for. Be creative!
More delicious recipes
and lots of
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great cooking ideas.
Preserved Lemons - Lemons Preserved in Salt
Yields: 1 pint jar
Prep time: 15 min
3 small organic lemons
2/3 cup freshly-squeezed
lemon juice (about 3 lemons)
1/4 cup coarse kosher
salt, sea salt, or pickling salt
wide-mouth one (1) pint glass canning jar (with screw lid or air-lock lid) in very hot, soapy
water. Rinse well with hot water. Dry and turn upside down on a clean cloth.
NOTE: You can use any size jar you
desire - just alter the amount of lemons, salt, and lemon juice accordingly.
with a vegetable brush under warm water; rinse well and dry with a clean cloth.
Cut lemons lengthwise into quarters and place into a large bowl. Add the salt
and toss, using a spatula to cover the lemon quarters with salt.
hands or tongs, place the lemon quarters into the jar, compacting them down as best as you
can (this makes room for all the lemon quarters and helps to release their
juices). When the jar is 1/2 full, put some salt on top of the lemons and place
the remaining lemons into the jar. Using the spatula, scrape the rest of the
salt from the bowl into the jar over the lemons.
enough freshly-squeezed lemon juice into the jar to completely cover the lemons.
Wipe the rim clean with a damp clean cloth; seal the lid on tightly.
Place the jar
in a cool, dark place for at least three (3) weeks (longer if needed). To distribute the juice and
salt, every 3 to 4 days, turn the jar over (on end), let sit for a few hours,
then turn the jar upright.
The lemons are
ready for use when the rinds become soft and come away from the flesh and pith very easily
To use the
preserved lemons, pull the lemon quarter out of the jar, as needed, using tongs
to avoid contaminating the inside of
the jar with bacteria. Rinse
the lemon quarter under cool water and remove the lemon pulp and seeds.
Use only the pickled lemon peel. There is nothing wrong with using the lemon
pulp, but pickled lemons are a powerful ingredient and must be used sparingly.
They are actually very refreshing.
After the jar
has been opened, store the remaining preserved lemons in the refrigerator for up
to 1 year.
Variation: If desired, you can add spices
to the lemons for preserving (cloves, coriander seeds, peppercorns,
cinnamon stick, bay leaf, etc.).