How To...

Preserved Lemons

These work great in Middle eastern dishes or if you are not so inclined, you will enjoy the brightness they bring to your  couscous or quinoa salad.    Add preserved lemon peel to dips, salads, cooked lentils , caesars or anywhere you want a huge hit of flavour.    Just be sure to remove the pulp and rinse the skin to remove extra salt.  You want a lemony flavour, with a hint of salt, not a salt lick.  Thank you Jan Nelson for introducing me to this wonderful condiment!

Bonus, you can sub limes for the lemons, and take your East Indian and Curry dishes to a whole new level.   Maybe even your Margaritas, but I havent tried that yet.


Preserved Lemons or Limes

4 – 6  lemons or limes, washed and scrubbed well to remove any pesticide residue

1/2 cup kosher or other non-iodized salt

2 Tablespoons olive oil

Special Equipment

1 pint jar


Sterilize a 1 pint jar.

img_1993Slice stem ends off of lemon.  Quarter each lemon, cutting ALMOST all the way thru.  You want the lemon to still hold together at the bottom.

Put 2 teaspoons salt to bottom of pint jar.  Sprinkle 1 teaspoon salt into each lemon, massaging lightly to distribute salt thru all quarters.   Pack lemon into jar, cut side down, squishing, to release some of its juices and repeat with remaining lemons until jar is full.  A pint jar will hold 3 – 4 lemons depending on their size.   Leave  1/2″ head space in the jar.

Squeeze enough juice from remaining lemons to cover the lemons  in the jar.   Screw on the lid and let stand at room temperature for 5 days, shaking the jar gently once or twice daily.   (I like to cover the jar with saran wrap before putting the lid on to prevent the salt from corroding the lid)

After 5 days, add enough olive oil to the jar  to completely cover the lemons and store in the fridge for up to 3 months.  (Some site I have checked  say 6 months, and some claim that you can keep them much longer, just FYI).


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