Kitchen Confidence

How to Preserve Lemons

By • February 27, 2013 • 36 Comments

Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. 

Today: Make citrus season last a little bit longer -- or forever.

As the seasons change, so does what we eat. But sometimes, we dream of making certain seasons last a little bit longer -- especially that of citrus, one of our personal favorites.

Watch Associate Editor Kristy shows us a super-simple way to preserve lemons: quarter your lemons, salt them, and pack in as many as you can into a mason jar. After letting the lemons sit for two weeks or so, toss them into Braised Moroccan Chicken and Olives.

This video was shot and edited by Kyle Orosz.

Tags: kitchen confidence, preserving, diy, lemons, preserving lemons, how-to & diy

Comments (36)

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about 1 year ago SUSAN

Joan Nathan (cookbook author) will stuff her roast chicken with a whole UNRINSED preserved lemon and use some of the juice in the roasting pan. I've started to do this too, and it adds a delicious flavor to the chicken and vegetable that roast in the pan with the chicken.

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about 1 year ago anngllp

Kyle – Oh, how I wish we were neighbors!
http://drinklemonwater...

Parmigiano-reggiano_gal

over 1 year ago PRST

Make sure you use a kosher salt without additives!

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over 1 year ago tota

I use another recipe that has always worked well--after the washing etc as described, I cut the lemon into quarters, and put into freezer overnight. The next day, I pop the quarters into a mason jar, with 1T of kosher salt per lemon, and leave out on counter for 7 days. They are then ready to use. I have always kept in frig, but after seeing someone below say they can be kept in pantry, I may try this too. Depending on recipe I use the pulp as well as peel, but I do tend to give a quick rinse off for salt many times. Not sure why yours were so overpowering Julie, try again!

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over 1 year ago julie_chicago

I tried this last winter. After 3 weeks and rinsing the preserved lemons, I still felt that they were so salty as to be inedible. I pretty much did what's in the video, but I used salt with reckless abandon because I thought that was correct. Any tips for doing this without over salting (I love salty, pickled things btw). Is there something I'm not understanding?

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over 1 year ago bluet

If they were too salty used as an ingredient, try actually soaking them in a couple changes of water. What I'm saying is don't judge the taste straight from the jar. Also, be sure to use kosher salt.

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over 1 year ago Aunt Suzy

try the recipe I posted below under "Aunt Suzy". I've been making for over 10 years and have never felt the skin is too salty after rinsing. The pulp on the other hand . . . :-)

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over 1 year ago tota

Whether to rinse off the salt before using depends on recipe-sometimes I leave them as is and reduce the salt called for, other times I rinse off. These are great added to any sauteeed greens or pilaf type recipe. I use them year-round.

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over 1 year ago monsan

Interesting but my recipe adds a couple of cinnamon sticks, a few cloves, a few allspice seeds and 2 bay leaves. . .fabu added to a pork or lamb shoulder, short ribs, chopped in salsa w/bell peppers, capers, herbs, etc., to top grilled fish. . mmmm

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over 1 year ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I keep preserved lemons in the cupboard, not the refrigerator. They continue to preserve and will get softer, but they don't spoil.

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over 1 year ago BeadsNWire

Well, this seems simple enough to do, and I have a load of Meyer lemons in my fridge right now. Thank you so much for sharing your recipe and video.

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over 1 year ago Aunt Suzy

I learned about preserved lemons from a NY Times article many years ago and have been making ever since. (recipe and link to the original article is here http://sweetandsavorykitchens...) This article opened me up to the wonderful world of Moroccan cooking - there are many fantastic cookbooks and a great place to start is with one from Paula Wolfert. We find that the lemons last for a year plus.

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over 1 year ago kimikoftokyo

i am going to try it!! so simple

Stringio

over 1 year ago Maggie Johnson

How long do preserved lemons last in the refrigerator?

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over 1 year ago CHeeb

Months and months...as long as you do not put a dirty spoon or fork in their jar, it should last 3-6 months.They get juicier and some pulp separates from the skin over time, but their flavor gets better.NJOY!!!

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over 1 year ago bluet

Use thin skinned lemons of any variety and boil the mason jars first according to the instructions that come with the jars. A dozen jars cost under $10. and the extras are perfect for storage. Rinse before using and scrape the pulp from the skin. Don't be put off by the texture, or appearance of the juice, preserved lemons are fantastic in anything in which lemons are used.

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over 1 year ago bluet

The juice can be used in sauces and salad dressings, too.

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over 1 year ago Joan Truxillo

I have a Meyers Lemon tree that gives me a bumper crop of lemons..
how long will these last in the refrigerator...a few months.?...
Making a new jar as I finish the old one doesn't help long term
when these beauties need to be saved.

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over 1 year ago paulita52

I am sorry.. I just don't understand.. Do you rinse off the lemons to use them? How can you use the liquid if its all salty?

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over 1 year ago Don Roszel

I had the same thought. It does seem the lemons will be very salty.

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over 1 year ago Urvish Tamakuwala

I've made these before. You do rinse of the lemons before using them. They are not as salty as you think but have a sort of pickled taste. In Morocco they use the pulp to cook with in stews etc. and the rinds as a finishing touch, added at the end in stews or even salads. The liquid makes an EXCELLENT martini and if used sparingly, good in salad dresses, marinating chicken etc.

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over 1 year ago ihaventpoisonedyouyet

Thank you. I'm always on the look out for a new way to try a martini. This sounds amazing.

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over 1 year ago tamater sammich

Paulita52, I think you clean/rinse the lemons before preserving them, not before using in a recipe, so as not to introduce bacteria to the jar; same idea as using a very clean spoon to fish them out of the jar as needed.

These salted lemons are a whole new & very different world of taste for most of us in North America, but it's well worth experimenting with them, perhaps using the reader's comments here. I'm on my 2nd. year of using these things; they're a new cooking inspiration for me. Hope this helps.

Stringio

over 1 year ago Suzannah Kolbeck

Excellent with sausage and potatoes; cook in cast iron with onions, cinnamon, S&P and preserved lemon.

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over 1 year ago Diana Pappas

I wonder if this is worthwhile to do with Meyer lemons? Might have to try!

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over 1 year ago Urvish Tamakuwala

Meyer Lemons are the only lemons I would use as the skin is not so thick. Get organic ones!

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over 1 year ago creamtea

Paula Wolfert lists additions for a Safi version that is very refined: 1 cinnamon stick, 3 cloves, 5-6 coriander seeds, 3-4 black peppercorns and 1 bay leaf. Seal and shake every day for 4 weeks. Subtle and delicate.

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over 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Great tips, Kristy. Although I must say that I tried this last week, and my counter ended up MUCH messier than the one in the video.

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over 1 year ago lifeofcolors

I'd appreciate hearing other ways you can use these. Ideas?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Here's a great blog post for you! http://food52.com/blog...

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over 1 year ago creamtea

Kitty Morse, in The Scent of Orange Blossoms, has the recipe for a lovely relish: 3 preserved lemons, rinsed and chopped, 4 cloves garlic, finely minced, 1 tablespoon white vinegar, 1/4 c. olive oil, mix and cure for 2 hours, sprinkle w/chopped parsley. Haven't tried but sounds delicious.

I use preserved lemons in a wonderful late-summer salad from Paula Wolfert: char & peel red & green peppers, dice them, chop ripe juicy tomatoes, and dress simply with lemon juice, olive oil, salt pepper paprika, minced garlic and a little ground cumin. It's a taste of heaven.

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over 1 year ago Nomnomnom

I enjoy them sprinkled over beans (green or yellow) in the summer. They are also delicious added to bean dishes. I use them on curried chickpeas and lentils, which I eat regularly. They are wonderful.