Preserved Lemons Recipe

Homemade preserved lemons will take 20 minutes of active work time and about 1 month of pickling time in the fridge. You can use them to add brightness, tang, and flavor to everything from your lunch sandwiches to stews, tagines, and may other Mediterranean dinners you make! Check out the full post for tips.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut about ¼ -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom

Step 2

Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.

Step 3

The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).

Step 4

Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.

Step 5

Jar Options: select a large jar with an air-tight lid; the lemons should fit in the jar snuggly.

Step 6

How long will salt-preserved lemons last in the fridge? If properly stored in the fridge, they will keep for up to 6 months.

Step 7

Preserved lemons will be mellow but intense with flavor…their flesh and skins are tender and edible.

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