How to Make Perfect Preserved Lemons with Just Lemons and Salt

By Lilo Last updated Jan 6, 2025

How to Make Perfect Preserved Lemons with Just Lemons and Salt

Preserved lemons are a game-changer in the kitchen, loved for their tangy, complex flavor. A staple in Middle Eastern and North African cooking, these lemons add depth to dishes like tagines, salads, and dressings. The best part? You only need two ingredients—lemons and salt—to create this culinary treasure at home.

Why Preserve Lemons?

Preserving lemons intensifies their natural citrus flavor while softening their peels. The salt draws out moisture, creating a brine that enhances the lemons’ tangy, slightly fermented taste. This simple preservation method unlocks the potential of lemons as a versatile condiment that can elevate countless dishes.

What You’ll Need

Ingredients:

5–6 fresh lemons (preferably organic)
1/4 cup kosher salt (or sea salt without additives)
Additional lemons (for juice, if needed)

Equipment:

A sterilized glass jar with a tight-fitting lid
A knife
A spoon or small jar (for pressing)

Step-by-Step Guide

Step 1: Prepare the Lemons

Wash the lemons thoroughly under running water. Scrub gently to remove any dirt or wax, especially if they’re not organic. Pat them dry with a clean towel.

Step 2: Quarter the Lemons

Cut each lemon into quarters from the top, but stop just short of the base. This keeps the lemon intact at the bottom, forming a flower-like shape.

Step 3: Add Salt

Sprinkle 1–2 teaspoons of salt inside the cut sections of each lemon, ensuring the salt coats both the inside and outside.

Step 4: Pack the Jar

Place the salted lemons into the sterilized jar, pressing them firmly to release their juices. Add more salt between the layers. If the lemons aren’t fully submerged, squeeze extra lemons to fill the jar with juice until all lemons are covered.

Step 5: Seal and Store

Seal the jar tightly and store it in a cool, dark place. Shake the jar daily to redistribute the salt and brine. After about a week, move the jar to the refrigerator. Allow the lemons to ferment for at least 3–4 weeks before using them.

How to Use Preserved Lemons

Preserved lemons are incredibly versatile and can enhance a variety of dishes:

Tagines: Chop and add to Moroccan tagines for authentic flavor.
Dressings: Blend into vinaigrettes for a tangy twist.
Salads: Finely chop and toss into grain or vegetable salads.
Roasted Dishes: Use the peel to flavor roasted chicken, fish, or vegetables.

Tips for Success

Choose Juicy Lemons: Thin-skinned, juicy lemons like Meyer lemons work best.
Sterilize the Jar: Proper sterilization prevents spoilage and extends shelf life.
Be Patient: While you can taste them after a few weeks, their flavor deepens with time.

Storage and Shelf Life

Preserved lemons can last up to a year in the refrigerator if they remain submerged in brine. Always use a clean spoon to remove lemons, avoiding contamination.

Benefits of Making Your Own Preserved Lemons

Cost-Effective: Homemade preserved lemons are far cheaper than store-bought versions.
Customizable: Add spices like bay leaves, cloves, or chili for a personalized touch.
No Additives: Homemade versions are free from preservatives or chemicals.

Final Thoughts

With just lemons, salt, and a little patience, you can create a jar of preserved lemons that adds a unique, tangy flavor to your cooking. Whether you’re preparing a traditional Moroccan tagine or experimenting with a salad dressing, preserved lemons bring a touch of magic to every dish.

Try this simple recipe and share the joy of homemade preserved lemons with your friends and family!