Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
14 May

Preserved Lemons

preservedlemonsJust as having a pantry full of preserved fruits or vegetables brings a feeling of comfort and a cheerful burst of color to your kitchen, so does having a jar of lemons preserving on your counter. Preserving lemons involves little more than cramming a bunch of lemons and salt in jar and letting it sit for a month. The end result is like a food version of lemonade: a little tart, a little sweet and pleasantly bitter.

Rather than eaten alone, preserved lemons are used as an ingredient, most often in Moroccan-inspired cooking. The intensely lemony flavor has a bit of a bite to it and is too strong to be a main ingredient; rather, preserved lemons should be thought of as an exclamation point, adding a burst of citrus flavor to finish a dish. Thin strips of preserved lemon can be added to braised meat, such as lamb, near the end of the cooking process. The lemons can be finely chopped with a shallot and parsley, mashed with olive oil or butter and spread on top of cooked seafood or chicken. They can be added to roasted vegetables, sprinkled into salads or diced and mixed with olives for an appetizer.

You can follow our simple recipe exactly and make straight preserved lemons, or you can experiment by adding different flavors to the batch. Possibilities include adding a cinnamon stick, coriander seeds, fennel seeds, a dried chili or peppercorns.

If you’re lucky enough to have a lemon tree in your yard, this recipe is an ideal way to preserve the bounty. If you don’t live in a climate that makes growing your own lemons possible, then try to buy unwaxed, organic lemons for this recipe since you’ll be eating the lemon peel. Meyer lemons are often used because they have a smoother rind and sweeter flavor. (Meyer lemons also work well because they are smaller in size and easier to fit into a canning jar.) Other varieties of lemons can be used, but won’t get quite as soft and will have a bit more bitterness to them.

If you’ve preserved lemons before, let us know your favorite ways to use them in the kitchen!

Ingredients:

lemons

  • 6 to 8 lemons (depending on the size)
  • approximately 1/2 cup kosher salt

Equipment:

  • One 6-cup canning jar with a tight-fitting lid (sterilize in boiling water before using)

Instructions:

Thoroughly wash the lemons.

Sprinkle 1 tablespoon of salt on the bottom of the jar.

Make two intersecting slices in each lemon, separating the lemon into four quarters, without cutting all the way through the bottom. This way, the lemon opens up but remains whole because the four quarters are still attached at the base.

slicedlemon

Sprinkle salt (about 1 tablespoon) into each cut lemon.

saltedlemons

Pack the lemons into the jar, sprinkling a light coating of salt over each layer of lemons. Some recipes call for more than 1/2 cup of salt, so there is no harm in being generous as you sprinkle. Use a wooden spoon to push down the lemons and really cram them in. Add any additional flavorings. Put the lid on the jar.

jaroflemons

The lemons will release some juice as you pack them in, and even more over the next 2 days. Make sure that by day two the lemons are completely covered with juice. If you need to, squeeze the juice from 1-2 fresh lemons and pour it into the jar.

We like to let the lemons sit at room temperature for 30 days, but they don’t necessarily need that long, although we recommend giving them at least 2 weeks. Shake the jar periodically to distribute the salt and juice.

After 30 days or so, remove the lemons from the liquid and rinse well to remove the salt. You can keep the liquid in the jar to start a new batch of preserved lemons.

Scrape out the pulp from each lemon slice (you can press the pulp through a mesh sieve and reserve the juice for salad dressing or marinades).

Some people store the lemon peels at room temp, but we prefer to cover them with olive oil and put them in the refrigerator, where they’ll keep for at least 6 months.

preservedlemons

You want comments? We got comments:

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  1. Looks awesome!

    So…the pulp is dumped ’cause the juice is what you’re after…then the peels are used for. When a recipe calls for lemon zest, or grated peel? Or do they just go into the eating face?

    Shaunna wrote on May 14th, 2011
    • I’ve not heard of kosher salt. Can you use ordinary sea salt?

      Silky wrote on May 14th, 2011
      • Kosher salt is the same as “coarse salt”, so far as physical properties go.

        Sylvie wrote on May 14th, 2011
        • What the hell is “kosher” salt?
          Has some rabi prayed over it and patented it or something?

          We use nature’s rock or sea salt.

          Mike wrote on May 16th, 2011
        • Kosher salt has nothing to do with a Rabbi praying over it (kosher food either,) it’s just a flat grain of salt used to encrust meat to absorb excess blood from a cut of meat. Jews called it kosher salt because blood is considered impure and is forbidden to eat so the salt helps get most of the remaining blood out of the meat. It’s the shape of the individual salt grain not anything spiritually inherent that makes it kosher.

          For practical applications its GREAT for grilling and any cooking situation where you want a nice crust on your meat or veggies. It absorbs moisture AND seasons. the REAL salt brand makes a sea salt that is both a kosher salt AND unrefined.

          AshleyRoz wrote on May 17th, 2011
    • Never heard of these untill I started reading the PB site. I made up a quart jar about a month ago.

      I took some of the rinds and put them in a food dehydrator and then ran them thru a coffee grinder to make a lemon pepper blend. That worked decent.

      Caught a few wild catfish the other day and skinned them fresh but cats sometimes have certain odors or flavors which are not the best.

      I used a vacumn dish and took 1/4 whole preserved lemon with skin and pulp and diced it all up plus added some oil and a liberal dose of Cajun seasoning and let all that marinate over night in the vacumn dish.

      It made a great improvement upon the fish!

      Max wrote on June 21st, 2011
    • KOSHEr or Sea salt is best…read the label …you want SALT..SODIUM CHLORIDE with no calcium or iodie ect…because the anticaking ingredients creat a cloudy martial which is not as pretty and iodine can react with some of what is in the fruit to give an off taste.

      Mike wrote on January 9th, 2012
  2. We just bought a large jar of organic lemon juice from Costco! Next time we will have to buy a huge thing of fresh Lemons!

    Primal Toad wrote on May 14th, 2011
  3. Oh how I miss California! Every house in Mountain View had a lemon or orange tree growing in the front yard… Ah memories.

    This recipe will bring some of those back for me. Looks delicious!

    Peggy The Primal Parent wrote on May 14th, 2011
  4. You can also use the same process for tapestries, oranges, kumquats, etc. I also use the pulp to season my dishes instead if salt. If you want to get EVEN more use, you can also use the natural brining liquid to give a lemon-flavored saltiness to a dish or soup. A little goes a long way though!

    Jason Sandeman wrote on May 14th, 2011
    • I make a mean preserved salmon in the same manner.

      For a couple pounds of salmon I would use about a half cup of salt and a half cup of honey. Adding peppercorns and dill is good too.

      Then lay it between two cookie sheets and press it. Leave it out on the counter for 24 hours. The texture is similar to smoked salmon.

      Peggy The Primal Parent wrote on May 14th, 2011
  5. I don’t eat much fruit, but when I do citrus tops the list. You simply cannot beat the vitamin content or the robust flavor. Am looking forward to giving this a shot!

    Jeremy Priestner | Art of Lifting wrote on May 14th, 2011
  6. I’ve made these for years.

    Try finely chopping some with some shaved fennel, shaved red onion, a pinch of red chile flakes, chopped garlic and extra virgin olive oil, it makes a great relish for fish, chicken or lamb.

    Ray wrote on May 14th, 2011
    • This sounds excellent. I bet a simple butter sauce with preserved lemon ribbons and thyme would be good over grilled chicken / fish and spaghetti squash.

      The only other thing I can think of to use these preserved lemons is as a substitute for olives in a martini. I’d bet the salty lemony kick would more than make up for the lack of olive brine.

      Michael Maier wrote on May 14th, 2011
  7. Sounds like sauerkraut.

    Dasbutch wrote on May 14th, 2011
  8. Lemon makes me drool…

    Primal Palate wrote on May 14th, 2011
  9. I just moved to Sicily and lemon trees (with grapefruit-sized lemons) are everywhere! Can’t wait to try this – thanks!

    Erin wrote on May 14th, 2011
    • We live in Naples! The Italians eat those grapefruit-sized lemons like oranges. They are naturally sweet. Enjoy the lemons and your Sicily experience!

      MelRae wrote on June 14th, 2011
  10. Key limes are delicious preserved like this. I use the finished product whole in stews / tagine.

    insufferablefoodie wrote on May 14th, 2011
  11. Sounds delicious. I think it’d probably make a great cocktail. I’ll have to try it out. Of course, the ramp up time (1 month) is a bit long… Small price to pay for something awesome.

    Hal wrote on May 14th, 2011
  12. I started making preserved lemons several years ago for a dish I made for a Moroccan dinner party.

    I thought they added an interesting dimension to various dishes but husband always complained about a bitter taste when I included them so sadly, I don’t make preserved lemons any more.

    If I can find some organic versions of the other fruits suggested, I will try them and see how that goes.

    Ah…memories of preserved lemons. What the heck, the next batch of organic lemons I come across are going to get preserved. While not ideal, I’ll just add them at the end to my portion of food.

    Sharon wrote on May 14th, 2011
  13. Chicken with lemon & olives is one of my all time favorites. I’ve got some preserved lemons in the cupboard just waiting to be used :)

    lucy wrote on May 14th, 2011
  14. I don’t live where citrus grows, but it still sounds like something to try. I love the flavor of lemon. I was wondering what are the more primal methods of preserving foods? I live in a rural area and it’s not uncommon to have 200lbs of apples or plums all at once off of the fruit trees. I’ve dried, canned, sauced, fruit leathered, jammed and pickled. I haven’t made kraut, but it’s on my list this year. Any ideas on what to do with the bounty of garden and orchard?

    Ingvildr wrote on May 14th, 2011
  15. Why not squeeze the lemons first, and then preserve the peels?

    You could pack a lot more lemon into the jar and would not have to work so hard to compress them.

    John the Drunkard wrote on May 14th, 2011
    • The thing is you really need the liquid in the lemons to be drawn out by the salt so it can make its own natural brine. If you squeeze the juice out of the lemons first, it would take a very long time for the lemons to preserve, and the acidity would not be high enough.

      Jason Sandeman wrote on May 14th, 2011
  16. Yum! I will be making this ASAP. I’ve been freezing halved lemons and putting them in crock pot stews, but I will have to try this. It will just be lovely sitting on the counter, too.

    Another thing I figured out I could do with lemons is infuse coconut oil and make it tasty for use in savory dishes. I warm the coconut oil in the nuker with chopped lemon peel and oregano. (Still working on getting used to the coconut taste in savory dishes.)

    slacker wrote on May 14th, 2011
  17. My partner makes these. A little goes a long way in a tagine. He made a gallon and we are nowhere near the bottom of it.

    shannon wrote on May 14th, 2011
  18. Just finished jarring my these…not sure
    what “added flavorings” to use; I have
    some fresh Tunisian cumin on hand and
    was tempted, but…on the first try
    would rather not make a “one month”
    error. Open to any ideas….

    ….by the way, for the “sea salt” you
    can’t beat a good coarse himalayan
    salt. Chock full of minerals, easy to
    work with, and great pink color…

    Ross wrote on May 14th, 2011
    • I was thinking that. I wonder if it makes a difference? Love Himalayan Pink Salt!

      Trishie wrote on May 28th, 2011
  19. Lemons are a big part of the master cleanse diet so people love preserving them

    Suboxone Doctors wrote on May 14th, 2011
  20. I love it and cannot wait to try this!!

    Lauren wrote on May 15th, 2011
  21. I’m so trying this this week. Looks easy enough for me to maybe pull it off

    Darcy wrote on May 15th, 2011
  22. Wow this looks amazing, gotta try it asap. I love sour and bitter things like lemons and even more i love lime.

    Boris wrote on May 16th, 2011
  23. Yeah, I’m kinda confused about what we’re after. When you take the lemons out, there’s a jar full of juice. What can we do with the juice. Also, do we just throw out the pulp? and finally, what do we do with the peel? Eat it?

    Eamon wrote on May 16th, 2011
    • The juice can be used as a salt, albeit with a lemon flavor. IT gives a nice dimension to stews, and the flavor is basically for free. The same goes for the pulp – when you are making a cous cous for example (albeit without the grains) the idea is to incorporate the pulp of the lemon with the marinade for the meat you are using. THis is one time where you are using EVERYTHING except for the seeds. In my books, that is totally money!

      Jason Sandeman wrote on May 16th, 2011
      • Use it on grilled fish dishes and lightly boiled greens (spinach) with olive oil, Med-style!

        Mike wrote on May 16th, 2011
  24. The consensus seems to be. Then what? (with the juice, the pulp, and the rind). Are there recipes/usage tips that will follow 30 days from the article? Will @Jason Sandeman,@shannon,@hal(cocktail recipes) post recipes?

    Should an announcer be saying…”Stay tuned cave readers, Same cave time, same cave channel…”?

    dave wrote on May 16th, 2011
  25. Mark, thank you for posting this!
    We stayed a a BnB a few months back and the owner served us home made Meyer lemon preserve marmalade with vanilla… to die for. Primal went out the window for weekend for that the little slice of heaven. At the time I had thought about trying to make it without the added sugar but then promptly forgot about it after we left.
    Now Im inspired to try again.
    Thanks!

    Teresa wrote on May 16th, 2011
  26. Padma Lakshmi has a BAD-ASS preserved lemon recipe that I’ve made a few times but I can’t find it now :(

    I used them on everything!!!

    Charlie Golf wrote on May 20th, 2011
    • Found it! These are actually brined vs lacto-preserved…

      1. Boil six whole lemons for 5 minutes, then drain and cool. (Save the water).

      2. Cut each lemon in half, toss with 1/2 cup kosher salt, and pack into a large, sterilized jar.

      3. Cover with the juice of three more lemons and add enough boiled water to fully submerge the lemons. Store at room temperature for at least a week before using.

      4. Punch up the flavor by adding dried spices, such as thyme, saffron, red chilies, or bay leaves, or wet spices like green peppercorns, to the jar. Once opened, the lemons will keep for up to a year in the refrigerator.

      Enjoy!

      Charlie Golf wrote on January 9th, 2013
  27. Wow, I need to try this, I never even heard of preserved lemons. Thank you for a great post

    Tatianna wrote on May 21st, 2011
  28. I always have a jar of these in the fridge. We love a salsa made of finely diced preserved lemons, capers and butter to have with fish. We just use the peel only and usually discard the pulp, the juice seems too salty to use. This roast chicken recipe from Maggie Beer is amazing! http://www.penguin.com.au/lantern/recipes/roast_chook.cfm

    Robyne wrote on May 21st, 2011
  29. i dont bother removing the lemons from the juice after fermentation, just let the whole thing sit as is , and use as needed. The juice is great added to whatever you want a lemony taste added to…choopped lemon rind to soups, and tangine and frittata and more.

    not complicated. I just slice mine in rounds, easier size to use for individiual cooking portions as well…

    darcey wrote on May 22nd, 2011
  30. I used to have a jar of these years ago I made myself. I originally used them for when I took a lot of medication as I read somewhere that it was a good remedy for nausea and morning sickness. But I started snacking on them because I’m a salt fanatic. Might make a batch of these again. Thanks!

    Trishie wrote on May 28th, 2011
  31. Can home made preserved lemons go bad.
    Mine are 2-3 month old, not been refridgerated buttopped up with lemon juice 2x’s. Now still cloudy & have thin white mould?? / flim on the top lemons.
    Mine also have cardomon & corriander seeds in to spice.
    Are they off???

    Jaye Galpin wrote on July 28th, 2011
  32. thanks for great recipes–we live in israel and limes are part of the practically manic glut of summer fruits that i love. sadly, limes come and go in a month,so pickling a batch is a brilliant way to keep them around for much longer. also, dwarf lemons would make beautiful edible garnish.

    chanah wrote on August 17th, 2012
  33. Hi! I have a wonderful jar of said lemons, though, I was given it in March this year and have used some. We moved cities, and the jar was in a box, never refrigerated. Will they still be fine? Have been at room temp for a couple of months..no refridgeration. I hate to discard them, but would also hate to get ill from eating/using the luscious things.

    thanks!

    VdR wrote on September 10th, 2013

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