Name: How to Make Preserved Lemons Recipe
Prep time: 20 min
Total time: 504 h 20 min
Cuisine: Moroccan
Ingredients: 7 to 10 Meyer lemons (or regular lemons if Meyer lemons are unavailable); 1 to 2 additional lemons for juicing; Kosher salt (generous amount, approximately 1 to 2 tablespoons plus additional for layering and topping)

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Introduction

Preserved lemons are a staple in many Middle Eastern and North African dishes, adding a bright, tangy, and salty depth of flavor. This simple recipe shows you how to ferment lemons at home, transforming them into a versatile ingredient that enhances everything from tagines to salads.

The image shows nine small round orange fruits, each cut into four sections but still held together at the base, arranged on a wooden board with visible grains and textures. Each orange is filled with a white granular substance, likely salt, packed into the center part where the sections meet. Some of the salt is also scattered around the board. In the lower right corner, a woman's hand is holding one of the oranges, and another woman's hand is using a spoon to sprinkle more salt into the orange. Next to the hands, there is a small white bowl filled with the same white granular substance. The scene is lit naturally, highlighting the bright orange color of the fruit and the fine salt crystals. The background under the board is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 to 10 Meyer lemons (or regular lemons if Meyer lemons are unavailable), plus 1-2 extra lemons for juicing
Kosher salt (generous amounts, about 1-2 tablespoons for the jar bottom and 2 tablespoons for topping)

Instructions

Step 1: Select a large canning jar that fits 7 to 10 lemons comfortably. Cover the bottom with 1 to 2 tablespoons of kosher salt.
Step 2: Rinse and scrub the lemons thoroughly. Set aside 1 or 2 lemons for juicing later.
Step 3: Cut a thin slice from both ends of each lemon to create flat surfaces. Stand each lemon upright and make two lengthwise cuts, almost all the way through but leaving the base intact, quartering the lemon without separating it.
Step 4: Open each lemon gently and fill the crevices with a generous amount of kosher salt (about a tablespoon). Press the lemons closed after salting.
Step 5: Place a few salted lemons into the jar, pressing down firmly with a muddler, tongs, or spoon to release juice. Continue adding lemons, pressing to pack tightly and encourage juice release. If the juice does not cover the lemons, squeeze the reserved lemons over the jar to top up the liquid.
Step 6: Sprinkle 2 tablespoons of kosher salt over the packed lemons. Seal the jar tightly and keep it at room temperature for at least 3 weeks, shaking and turning the jar upside down every day for the first two weeks to mix the contents.
Step 7: When ready, use the entire lemon if desired, though commonly only the softened peel is used. Rinse the peel before use if you prefer less saltiness.

Tips & Variations

Use a jar with a rubber gasket to prevent corrosion of the lid during the fermentation process.
You can add spices such as bay leaves, cinnamon sticks, or cloves to the jar for additional flavor variations.
If you don’t have Meyer lemons, regular lemons work just as well for preservation.

Storage

Store the sealed jar of preserved lemons at room temperature for at least three weeks. Once opened, keep the jar refrigerated and use within 6 months for best flavor. The lemons will continue to soften and develop flavor over time. If refrigerated, allow the preserved lemons to come to room temperature before use to soften.

How to Serve

Ten small oranges are cut into four sections each, with the top peeled back slightly to reveal the juicy orange flesh inside. Each orange is sprinkled generously with coarse white salt, some salt scattered on the white marbled textured surface around them. A pair of hands is shown at the bottom right corner, one holding an orange while the other sprinkles salt over it from a metal spoon. A small white bowl filled with salt is beside the hands on the white marbled textured surface. The fruit and salt contrast with the warm, dark wooden cutting board beneath them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons instead of Meyer lemons?

Yes, regular lemons can be used and will preserve just as well. Meyer lemons tend to be sweeter and less acidic, but preserved lemons made from either variety are delicious.

How long do preserved lemons last?

Properly stored, preserved lemons can last for up to six months refrigerated after opening. The flavor usually intensifies the longer they sit, but they remain safe to eat as long as there are no signs of spoilage.