Preserved Lemons Recipe (2024)

Recipe from Paula Wolfert

Adapted by Julia Moskin

Preserved Lemons Recipe (1)

Total Time
15 minutes, plus at least 3 weeks' curing
Rating
4(1,378)
Notes
Read community notes

This is Paula Wolfert’s original recipe from her 1973 book “Couscous and Other Good Food From Morocco,” but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco’s tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary. —Julia Moskin

Featured in: D.I.Y. Cooking Handbook

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Ingredients

  • 9organic lemons
  • Kosher salt
  • 1heaping teaspoon black peppercorns
  • 2bay leaves

Ingredient Substitution Guide

Nutritional analysis per serving (2 servings)

81 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 3 grams protein; 612 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preserved Lemons Recipe (2)

Preparation

  1. Step

    1

    Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within ½ inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.

  2. Step

    2

    Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.

  3. Step

    3

    Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.

  4. Step

    4

    To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

Ratings

4

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1,378

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Private Notes

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Cooking Notes

Randy

I don't see that anyone answered you yet. It's really simple. Push the lemons down into the jar, leaving as little air as possible. Then squeeze the remaining lemons into the jar so the cut lemons are covered in juice. I really pack 'em in, so I manage to get more lemons in the jar and squeeze fewer to cover.Also, I prefer to use the hinged jars with the rubber gasket; the salty brine quickly corrodes the screw-on lids.

Katherine

try a slice in a gin and tonic instead of lime

Karin Rinestone

Made this and the lemons were overdone. (I live in Phoenix.) I asked my Middle Eastern grocer, chef what I did wrong. He said to pickle them for a shorter time. I just tasted the new batch...4 days on the counter and then into the fridge. They're really good!

Tee

I just want to verify that the juice of the remaining 4-5 lemons is squeezed into the jar and that we are only preserving the original 3-5 lemons, correct?

Cristina

The brine does turn syrupy and don't worry about too much salt. I've experimented with varrying amounts and even the ones where I went really heavy, were still good! You may just want to rinse some of the salt off before you use them. (BTW, I'm a chef and preserve cases of lemons at a time to use all year...).

Eric Rodgers

Judging from this article from NPR, preserved lemons should keep pretty much for as long as you keep the lemons covered in brine. http://www.npr.org/2013/04/08/176577903/preserved-lemons-older-wiser-and...

david

ER----i found on amazon these little glass pucks that one can put on top of the contents of a jar of fermenting vegetables or fruit or whatever. they fit into a wide mouth ball jar and are very reasonably priced. will keep the lemons submerged.

JB

Fungus can form on top of any ferment, but can be scraped away AS LONG AS the lemons remain under the water. The salt and the oxygen-free environment give rise to lactobacillus growth (the active culture pickling the lemons) which, along with the raised pH from the lemon juice, inhibit further fungus and bacteria growth in the brine itself. If you are having trouble keeping the lemons under the brine, fill a ziplock bag with water and place between the lemons and the lid of your container.

Paul Menkes

Silly logistical question- now that I have a jar full of preserved lemons, after adding new lemons (to the top of the jar) is there a preferred method for accessing the oldest cured lemons on the bottom? Your thoughts requested.

Helen Tai

Please clarify - step 2 says “squeeze the additional lemons into the jar until juice covers everything” Does this mean to squeeze the whole uncut lemons in the jar or does it mean to squeeze the juice into the jar?

Val

I use these in so many things in place of other acids and salt. If a recipe calls for lemon or lemon juice, I use these. If a recipe calls for vinegar but lemon juice could substitute, I use these. If a recipe doesn't call for an acid but could be improved with lemon juice, I use these. These go into almost every pot of soup I make, into sauces, into vegetables. The only time I don't use these is when a recipe wouldn't be improved with lemon or calls for so much lemon, these would oversalt it.

S McIntire

My friend and I were discussing this recipe and agreed that it is a winner/keeper. The recipe says to almost quarter the lemons, leaving attached at bottom. Later in the recipe it says to break apart, if needed, to fit into the jar. My friend said, "I decided that it is easier to fit them into the jar fully quartered, and the NY Times will never know!-or care!" :)

Ann

* 4 Meyer lemons squeezed into short latch-top jar* added juice of 1/2 grapefruit 2 lemons to cover Meyer lemons

GB

I started preparing the lemons using this recipe and was worried about the strong flavor of the peppercorns. Since this recipe is based from Paula Wolfert, I decided just to use hers as I have done in the past. Simple and oh so good.

rerer

Is there some reason why this recipe specifies Kosher salt?

camassonia

These are so fun to make, and insanely good in salad dressing. They make a great house gift too. I usually do just lemons and salt.

Melissa

1 month of fermentation just wrapped up today and these did not disappoint. I didn’t put black peppercorns in because we were out when I started them, but so happy with how these turned out. The smell is fragrant and unbelievable. My 7 year old was eating strips of them and asking for more. I’ll definitely be starting another batch in the morning ☺️

Pickler

I do a fair amount of pickling so this looked interesting. I used a 2lb bag of organic lemons. I agree with the poster who said to simply quartered the lemons. It is much easier to pack a jar tightly. I used a one1-quart Ball canning jar with a Ball plastic lid (not for canning). I had to put the last two lemons in the next day.Put your spices in the jar first, before the lemons!I did not need to add more lemon juice, there was plenty of juice.I hope this wasn't a waste of lemons.

Diana

Save angst & spoiled batches! Glass weights for keeping lemons (or anything you’re fermenting) under their brine are available online. Get the ones with handles. I avoid any jar with anything metal anywhere because it WILL corrode no matter what you do - I now use wide mouth canning jars, glass weights, plastic screw-on lids.

Sissy

Save one of those thick plastic spice jar lids and use it as a spacer between the lemons and the lid to keep the lemons submerged. I use a straight sided 2 cup Ball glass jar with a plastic lid. I just use salt and lemons—no peppercorns or spice.

Willy B

My neighbor has a Meyers Lemon tree. I started last year making two jars of Meyers, and I buy a bag of Eureka lemons for the other batch. I let them sit in the wine room for 4 months, turning them over every couple of weeks to move the fluid. I added celery seeds, pepper corns, fennel, bay leaves, cumin seeds, it's all good. We compare notes on Eureka vs Meyers, and I like them both. Soups, ragout, so many use cases. Thank you for this recipe. Making 6 jars again today. 3 of each.

Desiree

OK. I cook, and some pretty in depth stuff, but canning/pickling terrifies me. Can anyone suggest some excellent already prepared excellent preserved lemons brands? I've had intestinal surgery twice over the last five years, and I live in fear of infection. Thank you.

Catherine

When preserving or fermenting foods, you should use salt that does not have either iodine or anticaking agent because either will kill beneficial bacteria so stop the process. The kosher salt I used had anticaking agent. I have ruined fermentation this way before and so am worried that my first batch won’t preserve properly. I repeated the process using salt without either iodine or anticaking agent, so fingers crossed.

Allison

Oh my goodness, I'm so glad I just saw this! I almost just used kosher salt with an anti-caking agent too! I wouldn't have even known to check if it weren't for your comment. Thank you so much!

Sprout

Try half an ounce of the brine in your gin martini for an unbelievable savory co*cktail

Sprout

Use half ounce of the brine in a gin martini for a savory co*cktail that puts a dirty martini to shame..

Stephen Kimura

If you have enough lemons to fill more than one mason jar—because you have a tree or you went to Costco for jeans but came back with bags of lemons—get an Ohio Stoneware gallon crock with weights and use Saran Wrap to loosely cover. Saves you the hassle of tending to buoyant lemons across multiple jars. Put them in jars after the ferment to use and gift. Makes life a lot easier.

Tom in Los Angeles

How long do they last in the refrigerator?

randal

I’ve had a batch in my fridge for well over a year.

Rachel J.

I've also had a batch in the fridge for a year. I keep the lemons submerged using a glass weight.

Penelope

Is this worth trying with lemons that have been zested?

Jed

No. The point is the pickling (or curing) of the lemon *peel*, which you then add to foods.

Rick

Followed the recipe exactly. There was not enough lemon juice to cover the leamons so I added more lemon juice. after two weeks the juice appears to have been absorbed into the rinds. Not sure if more juice needs to be added or it's OK as is. Suggetions would be welcomed.

Hanna

RE: Kosher salt instead of Iodized bc Iodized is said to disrupt the fermentation by inhibiting some of the good bacteria growth, that said, I have used iodized for fermentation before and it has worked fine, but probs safer to use Kosher.

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Preserved Lemons Recipe (2024)

FAQs

What do you do with preserved lemons? ›

Preserved lemons can take a main course dish from delicious to magical. Thinly sliced or finely minced, the peel of preserved lemons punches up tagines and stews, slow-cooked beans, roasted vegetables and main-course salads.

How long does preserved lemon last? ›

Properly stored in the fridge, salt-preserved lemons can keep for a good 6 months. It is important to use a good canning jar with a tightly closed lid, and make sure the lemons are well submerged in the lemon juice. Some sources say they will last a good year, that may be, but I like to play it safe.

Why use preserved lemons instead of fresh? ›

Preserved lemons add a big punch of flavor, instant umami, and complexity to any dish. Rinse the salt off before using preserved lemon in place of fresh in recipes. The cured lemons will last up to a year in the back of the fridge.

Do you eat the peel of a preserved lemon? ›

The peel is perfectly edible—in fact, it's the prized part of the fruit, with many discarding the flesh even though it's not strictly necessary. They're pretty potent, so cookbook author and former BA staffer Zaynab Issa recommends adding no more than half of a preserved lemon to a soup or braise if you're unfamiliar.

Do you rinse preserved lemons before using? ›

Once the lemons are preserved, it's more common to use just the peel. The flesh is quite mushy and very salty at this point, though you can rinse it and toss into soups or stews to infuse the flavor.

What are the benefits of eating preserved lemons? ›

Health Benefits

Preserved lemons are fermented, which makes them a rich source of vitamin C and a healthy dose of probiotic bacteria. The fermentation process increases the already high level of vitamins. A diet rich in vitamin C is fantastic for building and sustaining the immune system.

Why did my preserved lemons go Mouldy? ›

These will turn mushy or worse—moldy—if you don't submerge them completely in liquid. If you do encounter white mold on the surface of the liquid as these ferment, just scrape it off. The lemons will be fine.

Can you use the liquid from preserved lemons? ›

Add to dips and sauces

Preserved lemons taste delicious in hummus, pesto, salsa and even guacamole. Be sure to taste as you go when adding this pungent ingredient! Either add the brine in place of some of the fresh lemon juice called for in the recipe or whir in the rind and pulp.

Do preserved lemons taste good? ›

Moroccan preserved lemons are a flavor powerhouse, offering both the tart acidity of fresh lemons and a salty, tangy funkiness coaxed out during the curing process.

Does Trader Joe's sell preserved lemons? ›

You can buy preserved lemons at Trader Joe's or Whole Foods, but DON'T! Homemade preserved lemons have a complexity and depth of flavor that just can't be store bought.

What does 2 year old preserved lemon taste like? ›

The flavor of a preserved lemon needs no justification. It's mellow yet intensely lemony, with none of the nose-tickling bright high notes of the fresh lemon.

What is another name for preserved lemons? ›

Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and Morocco. It was also found in 18th-century English cuisine. It is also known as "country lemon" and leems.

What can I do with a jar of preserved lemons? ›

Put preserved lemons in a salad

Instead of adding preserved lemon to dressings, try adding it to more robust dishes such as lentil salads to brighten up pulses. It's really lovely with puy lentils and kale. Top with plenty of goat's curd, labneh or yogurt for a healthy but filling meal.

How do you know if preserved lemons have gone bad? ›

Tell-tale signs that your preserved lemons have spoiled includes a foul smell that's different from their usual fermented, citrusy aroma, a slimy or excessively soft texture, or the presence of mold. In these cases, it's safer to discard the preserved lemons.

Why are my preserved lemons bitter? ›

The lemons most available in the US are Eureka Lemons and they have a thick pith that remains bitter after preserving. Don't fret if this is all you can find, you'll just need to scrape the white part off of the peel with the back of a knife or a spoon before you use them.

What's the difference between preserved lemons and regular lemons? ›

Complex, bright and bursting with umami flavor from natural fermentation, preserved lemons have a more intense, concentrated taste than raw lemons. Brining raw lemons, which typically lasts between a couple weeks and a month, also softens their peel and pith and mellows their bitter and tart flavors.

Can I freeze leftover preserved lemons? ›

“The salt content means they'll last happily in the cupboard for a few months.” But when life gives you too many lemons, he says, it's time to turn to the freezer: “Remove the pips, blitz the preserved lemon(s), then decant into an ice-cube tray and freeze.” Those cubes could then be destined for future salad dressings ...

What can old lemons be used for? ›

Zest that tough old lemon and mix it into a streusel or crumble topping to give your puds a lemony lift. The natural oils in lemon zest lend a zippy, citrusy fragrance to icings, whipped desserts, ice creams and jelly too. Better yet, hide the zest in a bowl of sugar to make a lemon-scented sweetener for later use.

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