My Best Preserved Lemons

May 16, 2023May 16, 20230 12

How to Make My Best Preserved Lemons

by The Chefin Preserve

Prep

15 min

Cook

0 min

Ready In

336h 15min

Level

Very easy

Rating

Ingredients

	4 organic unwaxed lemons
	4 tablespoons rock salt or 4 tablespoons kosher salt

Nutrision Information

Servings Per Recipe

Varies

Calories

Sugar

Fat

Preserved lemons are a staple ingredient in Middle Eastern and North African cuisine, where they are used to add flavor to a variety of dishes. This recipe for my best-preserved lemons is quick and easy to make at home, and can be enjoyed throughout the year. Preserved lemons are great for adding flavor to tagines, couscous, and salads, and are a versatile ingredient to have on hand in the kitchen. They also make great gifts for foodie friends and family members.

Instructions

1.	Sterilise a jar large enough to hold 4 lemons by washing it in hot soapy water, rinsing well and leaving it to dry in a low oven
2.	Remove the end of each lemon but make sure they remain whole
3.	Cut the lemons into quarters but do not cut right through just enough to open up like a flower
4.	Squeeze lemon juice into the cavity of each lemon and rub with salt
5.	Place each lemon into the sterilised jar making sure they are tightly packed together
6.	Cover with a layer of salt, then another layer of lemons and salt and repeat until all the lemons are in the jar.
7.	Top up the jar with lemon juice so that all lemons are covered.
8.	Store the jar in a cool, dark place and shake the jar every day for 2 weeks to get the lemons mixed up and the juices all lovely and happy together. You can now take a break while the magic happens.
9.	Two weeks later, you can start using the preserved lemons! Rinse and chop as desired, discarding the pulp and using the skin in your cooking. Keep in the fridge and use within 6 months.

PROS

Preserved lemons are an essential ingredient in Middle Eastern and North African cuisine, adding a delicious tangy and salty flavor to dishes such as tagine, couscous, and salads.
They can be easily made at home and are a great way to use up extra lemons.
Preserved lemons are also high in vitamin C and antioxidants.

CONS

Preserving lemons requires time and patience, as the lemons need to be left for 2 weeks before use.
The lemons should also be used sparingly as they are high in sodium.

HEALTH & BENEFITS

Preserved lemons are high in vitamin C and antioxidants, which may help reduce the risk of chronic diseases such as heart disease and cancer. The salt used in the preservation process can also help to improve digestion and support a healthy immune system.