Make Ahead

Preserved Lemons

August 17, 2020
0 Ratings
Photo by Chef Reza Setayesh | Plant Loving Humans
  • Prep time 2 minutes
  • Cook time 10 minutes
  • Makes 24-32 ounces
Author Notes

Preserved lemons are an important flavoring amongst the cooks in cultures of North African countries. The preserving method allows the abundance of citrus harvest to be preserved for future use and enjoyment of the people. This is also a great way to utilize the whole lemon, both skin and pith.

Add a strong citrus and salt flavor to robust cooking techniques, especially those using fragrant spices like saffron, cinnamon, cardamom, and cumin. —Chef Reza Setayesh | Plant Loving Humans

What You'll Need
  • 6 lemons
  • 1 cup sea salt
  • 1 cup fresh lemon juice
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2-3 tablespoons olive oil
  1. Wash a 24-32 oz mason jar and lid
  2. Wash and cut the lemons into wedges, about 6-8 wedges per lemon
  3. Place all ingredients except the olive oil in a stainless steel bowl and toss well
  4. Pack the mixture into the mason jar and push down, making sure it reaches the bottom of the jar
  5. Top the mixture in the jar with olive oil
  6. Put the lid on the jar and place it in the refrigerator
  7. Allow the lemons to marinate in the refrigerator for 2 weeks before using. Once marinated you can eat all parts of the lemon, including skin and pith. The preserved lemons will keep in your refrigerator for up to 3 months.

See what other Food52ers are saying.

0 Reviews