Preserved Lemons


Author Notes: A delicious pickled lemon rind that adds a wonderful citrusy flavor to many dishes. So easy to make at home! Karrie / Tasty Ever After

Makes: 5 preserved lemons

Ingredients

  • 5 whole organic lemons
  • 1/3 cup salt
  • extra fresh lemon juice to cover lemons, if needed
In This Recipe

Directions

  1. Wash lemons well. Cut the very ends of the lemons and quarter them, leaving the slices attached to each bottom. Sprinkle 1 teaspoon of salt in-between each sliced lemon and set aside.
  2. Using a clean large glass jar with an air-tight lid, place 2 tablespoons of salt to cover bottom of jar. Take each lemon, one at a time, and put in jar, pressing down to release juice and covering the lemon with another 1 teaspoon of salt. Repeat process with remaining lemons.
  3. Finish by topping lemons with 2 tablespoons of salt and enough extra fresh lemon juice to fully submerge them in the liquid. Tightly cover the jar with the lid and shake the jar a few times. Leave at room temperature for 2 days, shaking the jar each day. On the third day, place jar in the refrigerator.
  4. Lemons should be fully pickled in 3-4 weeks and ready to use. Will keep up to 1 year in refrigerator, making sure lemons are always submerged in the lemon juice.
  5. To use: remove desired amount of lemon and remove the inside and all white pith, leaving only the rind. Use the rind as instructed in a recipe or eat as is (that's what I do sometimes as a snack!). Enjoy!

More Great Recipes:
Condiment/Spread|Fruit|Lemon|Lemon Juice|Make Ahead|5 Ingredients or Fewer|Vegetarian|Vegan|Gluten-Free

Reviews (6) Questions (0)

6 Reviews

TXExpatInBKK November 28, 2018
These are so delicious! I've started finely dicing the rind and sprinkling it over all of my salads. I'm definitely going to keep a jar of these in my fridge from now on... so easy.
 
Author Comment
Karrie /. November 28, 2018
Thank you! OMG, I've never thought abut dicing them up for salads!! That's brilliant and definitely trying it on my next salad.
 
TXExpatInBKK November 29, 2018
It's genius... in fact I can't take credit for the idea. I saw it in one of the genius recipes, couldn't find preserved lemons in my local stores, so found your recipe for making my own! Here's the salad that tipped me off...<br />https://food52.com/recipes/74361-small-oven-s-green-salad-with-preserved-lemon-and-candied-ginger
 
Author Comment
Karrie /. November 29, 2018
Thanks so much for sharing the recipe! Love that candied ginger is in it too.
 
Ms. M. March 5, 2016
Love homemade preserved lemon; thanks for the suggestion to leave it out first, and then place in the refrigerator. To pump up the flavor, I added Szechwan peppercorns, star anise, and a cinnamon stick.
 
Author Comment
Karrie /. March 5, 2016
Thanks Ms. Mahoney and loving your idea of pumping up the flavor. Definitely adding those spices next time I make preserved lemons.