Preserved Lemons
Unlock the secret to vibrant Middle Eastern and North African cuisine with this easy recipe for preserved lemons! Made with just a handful of ingredients—organic lemons, kosher salt, and optional aromatics like bay leaf and cinnamon—this tangy condiment adds a burst of citrusy depth to stews, tagines, dressings, and more. The lemons are quartered, salted, and packed tightly into a sterilized jar, then left to ferment until their flavors mellow and intensify into something truly magical. The process takes just 20 minutes of prep time and a few weeks of patience, but the payoff is a jar of culinary gold that keeps for months. Whether you're adding a twist to classic recipes or creating something entirely new, preserved lemons are your ticket to bold, unforgettable flavors.
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Recipe Information
Ingredients
- 6 whole Organic lemons
- 6 tablespoons Kosher salt
- 1 cup Fresh lemon juice
- 0.5 cup Water (optional)
- 1 whole Bay leaf
- 1 whole Cinnamon stick (optional)
- 1 jar Sterilized glass jar (16-ounce size)
Instructions
Thoroughly wash and scrub the lemons to remove any wax or residue. Organic lemons are preferred for this recipe.
Cut off the small stem end of each lemon to create a flat surface. Then, cut each lemon into quarters, starting at the top and slicing down, but don't cut all the way through. Leave about 1/2 inch intact at the base so the lemon is still held together.
Sprinkle about 1 tablespoon of kosher salt into the cavity of each lemon, making sure to coat the interior generously.
Place one salted lemon into the sterilized jar, pressing it down firmly to release some of its juices. Add more salted lemons on top, pressing down after each addition to pack the lemons tightly and encourage juice release.
Once all the lemons are packed into the jar, sprinkle any remaining salt over the top. Add the bay leaf and optional cinnamon stick for subtle flavor enhancement.
Pour in the fresh lemon juice to cover the lemons completely. If additional liquid is needed, top off with clean, filtered water.
Seal the jar tightly and let it sit at room temperature for 2-3 days, shaking the jar gently once a day to redistribute the salt and juices. After this, move the jar to the refrigerator and allow the lemons to ferment for at least 3-4 weeks before using. Over time, their flavor will intensify.
To use, rinse the preserved lemons under cold water to remove excess salt. Only the peel is typically used in recipes, but the flesh can also add a tangy flavor to dishes if desired.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10630 mg | 462% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 14.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
