A quick and easy recipe for preserved lemons.
You can buy preserved lemons in the store, but homemade ones are tastier and take 10 minutes to throw together. The hard part? Waiting 3-4 weeks for them to ferment before you can use them!
I’m the worst for buying a bag of lemons but then never having a plan to use them all up! Fermenting fruit is a great way to preserve it. As previously mentioned in my post, How to Afford to Eat in 2023, we are really making an effort to cut down on food waste. These preserved lemons are a great way to use up citrus fruit in your kitchen. Also, you’ll always have lemons on hand when you need them!
What are preserved lemons?
Preserved lemons are essentially pickled lemons; lemons that have brined in salt and lemon juice. They are bright and citrusy, but less tart than fresh lemons, making them more versatile to use in your recipes.
The method is simple – add lemons and salt to a mason jar with some aromatics, and cover in extra fresh squeezed juice. Then, tuck them away in a cupboard for a few weeks to ferment. There’s so much salt and acidity in this recipe that it’s a very easy and safe ferment if you’re new to the process. Just be sure to keep the lemons under the liquid at all times, and burp the jar a couple times to release any built up gasses.
If your lemons refuse to stay under the liquid, use a fermenting weight to hold them under.
What to do with preserved lemons?
Preserved lemons are common in North African, Mediterranean and West Asian dishes, but you can use them in everything from pasta to tagines to seafood to salads. As the lemons cure, they soften and lose their tanginess.
Chop the peel and add to braised chard, use the pulp in homemade tzatziki or hummus, or use the brine in soups and sauces. Use them in a marinade, a salad dressing, or in cocktails. My advice? Make a batch and taste them, and then let your imagination go!
What lemons should I use?
Honestly, it’s up to you. Some people use Eureka, others say Meyer lemons are best. Pick lemons that are free from soft or spoiled spots, and wash them well before using. Since you are eating the peel, it’s probably not a bad idea to pick organic, unwaxed lemons. However, I use whatever lemons I have on hand and its always turned out.
This recipe also works with any citrus fruit – oranges, limes, or tangerines would all be delicious options.
Preserved Lemons
Equipment
- Knife
- glass jar wide mouth, large enough to fit 3-4 lemons
Ingredients
- 3-5 lemons depending on size and juiciness, might need more for topping up the jar with fresh juice
- 5-6 tbsp kosher salt
- 2 bay leaves
- 1 tsp peppercorns
Instructions
- Add 2 tbsp of salt to the bottom of your mason jar
- Start cutting up your lemons. Depending on the size of your jar, cut 3-5 lemons by first slicing off the stem, then slicing lemons into quarters, stopping 1 cm before the bottom of the lemon so they stay together.
- Gently pull lemons apart and sprinkle a generous amount of salt in the cuts before reforming.
- Add lemons to the glass jar, cut sides down, pushing down with your fingers or a spoon to release their juices and compact them into the jar. It's okay if they break apart at this stage.
- Add 2 more tbsp of salt to the top of your jar, and add the bay leaves and peppercorns.
- If needed, add fresh squeezed juice to the jar until the lemons are completed submerged.
- Put a lid on the jar and turn it over a few times to mix,.
- Put in a cool, dark spot for 3-4 weeks, until the lemons are soft and tangy. This is a bit of personal preference and fermentation times vary based on room temperature. Burp the jar every few days, especially at the beginning. Gasses will start to form as your lemons ferment – this is good!
- Once happy with the level of fermentation, move the jar to the fridge. Store for up to 6 months.
Video
Tried this recipe?
Let us know in the comments below!
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