Spiced Preserved Lemons
Elevate your cooking with the bold, zesty flavors of Spiced Preserved Lemons, a Mediterranean-inspired condiment that’s as versatile as it is vibrant. This easy-to-make recipe transforms humble lemons into a tangy, aromatic powerhouse by blending their natural tartness with warm spices like cinnamon, bay leaves, cloves, and peppercorns. Packed in a briny mix of coarse sea salt and fresh lemon juice, these preserved lemons develop complex flavors over just a few weeks of curing. Perfect for adding brightness to tagines, roasted vegetables, grilled fish, or salad dressings, this recipe is a must-have for anyone who loves colorful, globally-inspired cuisine. Make your own jar of spiced sunshine and bring depth to your favorite dishes! Keywords: spiced preserved lemons, preserved lemon recipe, Mediterranean condiment, how to preserve lemons, homemade preserved lemons.
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Recipe Information
Ingredients
- 6 pieces lemons (preferably organic)
- 1 cup coarse sea salt
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 4 pieces whole cloves
- 1 teaspoon black peppercorns
- 1 cup fresh lemon juice
- 1 piece sterilized glass jar (16 oz)
Instructions
Thoroughly wash and scrub the lemons to remove any residue. Pat dry with a clean towel.
Cut each lemon lengthwise into quarters, but do not cut all the way through; leave the lemons connected at the base so they open like a flower.
Sprinkle about 1 tablespoon of coarse sea salt inside each lemon and press them closed.
Place 1-2 tablespoons of coarse sea salt on the bottom of the sterilized jar.
Pack the salted lemons tightly into the jar, pressing down firmly to release their juice.
Between layers of lemons, add the cinnamon stick, bay leaves, whole cloves, and black peppercorns for flavor.
Continue adding lemons and spices, compressing them as you go, until the jar is nearly full.
Pour freshly squeezed lemon juice into the jar, ensuring that all the lemons are completely submerged in juice.
Seal the jar tightly and store it in a cool, dark place at room temperature for 3-4 weeks, shaking it daily to redistribute the salt and spices.
After the lemons are ready, store the jar in the refrigerator. Rinse lemons before using to remove excess salt, and use the peel finely chopped or whole in recipes.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91955 mg | 3998% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 788 mg | 17% | |
*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.
