Once you have found how easy it its to make Homemade Preserved Lemons, you will never buy store bought again! Post may contain affiliate links.
Homemade Preserved Lemons
I made my first batch of preserved lemons in 2010 and I’ve pretty much made a batch or two every year since then. If you’ve never had them, they are kind of difficult to describe. They are tart and sweet with an intense lemon flavor. Once you start using them, you’ll find you put them in everything. You can use them anywhere you would use some lemon to jazz up a recipe. They are particularly incredible in chicken and fish dishes. I love them in grain salads and pastas. I’m not kidding when I say they are the most used condiment in my fridge.
So, when I learned that this months #FIJChallenge at Food in Jars was salt preserving, well, it was pretty much a no-brainer. The beauty of homemade preserved lemons is that they only take about 15 minutes of hands on time! The rest of the work is done by the magic of salt and time.
Preserved Lemons
Ingredients
- 8 lemons preferably organic
- 1/2 cups kosher salt
- 2 quart glass canning jar
Instructions
- Sterilize glass canning jar.
- Wash and scrub the lemons. Cut off the stem tip. Then cut down through the lemon has if you are cutting it in half lengthwise, but don’t go all the way through. Turn your knife a quarter turn and do the same thing. You basically want it cut into 4 wedges that are still connected at the bottom. (If this doesn’t make sense Google it, there are people who can explain it much better than I!
- Place 2 tablespoons of salt at the bottom of the jar. Holding the lemons over a plate pack salt into the lemon and shove it down into the jar. Continue until the jar is filled to about an inch from the top. Pour any juice on the plate into the jar.
- Pour the rest of the salt over the lemons and push down on them to release as much juice as possible, and cover tightly.
- Leave sitting out on the counter for 2-3 days. Every so often, push down on the lemons releasing more juice and shake it around a bit. After this, the lemons should have released enough juice to submerge all the lemons, if not you can add some lemon juice to the top.
- At this point, I put mine in the fridge, even though some sites say you don’t have to. They should be ready to eat in a couple of weeks, and should keep for about a year in the fridge.
- To use, remove from the jar and rinse with water, removing the salt and pulp. (You will be using the rinds only). The rinds get sort of translucent.
Notes
Nutrition
This week I am linking up with: Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Full Plate Thursday | Foodie Friday | Saucy Saturdays
Arjhon says
April 25, 2018 at 9:11 amThis is interesting. I haven’t tried preserved lemons yet. I saw some post on social media asking for a recipe for preserved lemons. This is it, I will definitely try this recipe.
Patty says
April 25, 2018 at 7:33 amLove these preserved lemon, so flavorful, I find it difficult to put so many in a jar though, will try your way as it looks very easy.
Brian Jones says
April 25, 2018 at 5:57 amI’ve been meaning to do this for ages but really got into North African/Persian food last summer so seeing this is a really timely reminder for me to pick up a load of lemons and pull my finger out!
Pam Greer says
April 25, 2018 at 7:15 amIt’s so easy to do and they are so good!
April J Harris says
March 7, 2017 at 1:56 pmStumbled and yummed, Pam. What a great post. I’ve heard so much about preserving lemons but you’ve made it very straight-forward. Thank you for sharing with us at Hearth and Soul.
Miz Helen says
March 7, 2017 at 12:21 pmI just pinned your Preserved Lemons and can’t wait to try this recipe. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
Miz Helen
rattlebridge farm -- foodie friday says
March 1, 2017 at 8:29 pmBeautiful, Pam. I’m trying this recipe!
Ann says
February 24, 2017 at 6:41 pmMy last attempt at preserved lemons was pretty disasterous. No sure what I did wrong so I’ll try your recipe this time.
From the Kitchen says
May 2, 2010 at 4:22 amThanks for stopping by my blog today. And thanks for reminding me of preserved lemons. I made them many years ago for, I think, a middle eastern dish. They certainly look delicious on that pizza.
Yes, I put the mint in a contained space. It’s actually in a large container that I snip off of constantly. I learned my lesson about giving mint free run of the garden!
Best,
Bonnie
Cinnamon-Girl says
May 2, 2010 at 1:39 amI’ve been seeing these used more and more often. Thanks for showing us how. So easy. I bet their wonderful.
Danielle says
May 1, 2010 at 4:53 pmI bet it smells wonderful! Now I have to find out what to do with them and then I’ll go raid my neighbors lemon tree 🙂
MrsJenB says
May 1, 2010 at 3:12 pmHow easy! I had no idea how easy they are to prepare. Looks like I have a new project to get started on! 😉
Thanks for sharing @ FF!
Joanne says
May 1, 2010 at 10:23 amThis is on my list of things to do. I can’t believe they are as simple as salt and lemons!
Lydia (The Perfect Pantry) says
May 1, 2010 at 12:28 pmI always have a jar of preserved lemons in my refrigerator. After the lemon chunks are gone, I refill the brine with new lemons one time. After that second batch of lemons is gone, I discard and start again. Once you have them on hand, you’ll be amazed at how many ways you will use them, especially as a substitute for capers.
Jess says
May 1, 2010 at 2:11 amI love reading your blog. Preserved lemons? Mmmmm! They sounds so tasty!
And I know you don’t know me, but I thought you should see what I wrote about you on my blog:
http://jestkeptsecret.blogspot.com/2010/04/surprises-as-promised_30.html
Paula says
May 1, 2010 at 3:44 amI’ve heard of preserved lemons, but haven’t had any. This doesn’t sound too complicated, and I love that cap on your jar. This might just be the recipe that kick-starts me into preserving stuff. 🙂
Heather says
May 1, 2010 at 3:23 amNow this will come in handy! It seems I often come across recipes that call for preserved lemons, but I am too cheap to buy them in a specialty store. I will try this, happily! Thanks for sharing.
tasteofbeirut says
April 30, 2010 at 11:02 pmThanks! I was just telling myself I needed to make these finally!
All Our Fingers in the Pie says
April 30, 2010 at 10:20 pmI will also have to make a batch!
grace says
April 30, 2010 at 8:58 pmthis is a great post, pam–i’ve been seeing preserved lemons as ingredients in many dishes catching my eye these days.
Betsy from Tennessee says
April 30, 2010 at 7:39 pmNeat, Pam….. I may try that… I’ve heard of Preserved Lemons –but never knew how they were made. THANKS!!!
Hugs
Betsy
Joan's Good Life says
April 30, 2010 at 3:13 pmWow! That sounds super easy. So, if I make these, will you provide us all with a few recipes that call for preserved lemons? 😉
teresa-bug says
April 30, 2010 at 6:34 pmI have been wanting to do these for a long time. I might just do it with this easy tutorial. Thanks! I second the recipe request.
Marjie says
April 30, 2010 at 4:58 pmSalty lemons! Who’d’ve thunk they’d be good!
Cathy says
April 30, 2010 at 12:55 pmI’ve never made preserved lemons but would love to try it. I can imagine how much flavor a bit of this would add to many dishes.
5 Star Foodie says
April 30, 2010 at 12:50 pmI should definitely try this as I still have lots of meyer lemons leftover.
Mary says
April 30, 2010 at 4:03 pmNot only is your post gorgeous, it is also helpful. I haven’t made these in an age. Thanks for the inspiration. Have agreat day. Blessings…Mary
Mimi says
April 30, 2010 at 2:11 pmThanks Pam. I’ll make these as soon as my lemon ripen.
Mimi
Julie says
April 30, 2010 at 12:35 pmThese look beautiful! I’ve never made them before, adding them to list of recipes to make!!!
Martha says
April 30, 2010 at 11:17 amI’ve made these! But haven’t in a long time. Thanks for the reminder!