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Preserved Lemons

Preserved lemons are made by stuffing lemons with plenty of salt, packing them tightly in a jar, and covering them with fresh lemon juice so they ferment and soften over a few weeks. As they cure, the peel becomes tender, translucent, and deeply aromatic, and the brine turns thick and syrupy. They’re incredibly flavorful—salty, citrusy, floral, and mellow—and can transform almost any dish with just a small amount.
Print Recipe
Prep Time 30 minutes
Brining 28 days
Total Time 28 days 30 minutes
Course: Side Dish
Cuisine: Indian, Middle Eastern, Notrh African, Southeast Asian
Ingredients Method

Ingredients
  

  • 6-8 Lemons (Medium sized ones- around 1345g)
  • 336 g Salt (or 25% of the total mass of lemons)
  • A Jar

Method
 

  1. Wash and scrub the lemons with cold water and mild soap.
    Step-by-step images of preparing preserved lemons: whole lemons being washed, each lemon cut into attached quarters, then the inside of each cut coated with coarse salt before placing in a jar.
  2. Trim the ends and slice the lemons crosswise.
  3. Open each lemon and pack 1-2 tablespoons of the salt in between the cuts.
  4. Place them into the jar and push them firmly so that they release their juice.
  5. Pack them, together with some additional salt around them.
  6. Squeeze the fresh lemon juice from 1-2 lemons and pour the liquid into the jar. Make sure that all the lemons are submerged in.
  7. Tightly close the jar and leave at room temperature for at least 2-3 weeks