Preserved Lemons Middle Eastern Style
Transform your cooking with the tangy, aromatic magic of Preserved Lemons Middle Eastern Style! This timeless recipe takes just 20 minutes to prepare and transforms simple lemons into a powerhouse of intense citrus flavor, perfect for elevating stews, tagines, salads, and marinades. By salting and fermenting whole lemons, their rinds soften and develop a deep umami complexity. With just a handful of ingredients—lemons, kosher salt, lemon juice, and a sterilized jar—you can create this pantry staple that’s been cherished in Middle Eastern and North African kitchens for generations. Stored in the refrigerator, these soft, translucent lemons are ready in three weeks to add bursts of vibrant brightness to your favorite dishes.
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Recipe Information
Ingredients
- 6 whole lemons
- 6 tablespoons kosher salt
- 1 cup lemon juice
- 1 cup water
- 1 piece sterilized jar (1-quart capacity)
Instructions
Wash the lemons thoroughly to remove any dirt or wax coating. Pat them dry with a clean towel.
Prepare the sterilized jar by rinsing it with boiling water and allowing it to air dry completely before use.
Using a sharp knife, cut each lemon lengthwise into quarters without slicing all the way through the bottom. The lemons should remain intact at the base to form a clover shape.
Sprinkle 1 tablespoon of kosher salt into the cut of each lemon, pressing it into the flesh. Gently reshape the lemons back into their original shape.
Place one salted lemon at the bottom of the jar and press it down firmly to release some juices.
Layer additional lemons on top of each other, pressing each one tightly into the jar to squeeze out more juice. Repeat until the jar is filled with lemons.
Once all the lemons are packed in the jar, pour in the additional lemon juice to ensure all the lemons are fully submerged. Add the water if necessary to top off the liquid.
Seal the jar tightly and leave it at room temperature for 2 to 3 days, shaking it gently once a day to redistribute the salt and juices.
After 2 to 3 days, store the jar in the refrigerator for at least 3 weeks before use. Shake the jar occasionally during this time.
The preserved lemons are ready when the rinds are soft and translucent. Rinse before use to remove excess salt. Chop or slice as needed and add to dishes for a burst of brightness and flavor.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10636 mg | 462% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 727 mg | 15% | |
*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.
