Name: Preserved Lemons
Prep time: 10 min
Cook time: PT-485340H45M33S
Total time: PT-485340H45M33S
Cuisine: Moroccan
Ingredients: 2-2 1/2 large lemons (per Jar) - You may also use Meyer lemons for a fruitier taste; 1 tsp kosher salt (per jar); 1 tsp sweet paprika (per jar); 1 tsp red pepper flakes, Aleppo pepper, or hot paprika (per jar) - Optional if you want some heat; 1-2 tbsp extra virgin olive oil (per jar); 1– 13 oz glass jars with a lid (we used Bonne Maman Preserves jars)

Jump to Recipe·Print Recipe·5 from 2 reviews

Preserved Lemons are easy to make and add flavor and intensity to your meals. Nothing finishes off a sauce and brightens it up like this condiment. Keep a jar in your refrigerator and add them to your favorite dishes, sauces, sandwiches, and dressings for a burst of zingy, citrusy lemon flavor. You will love the difference it makes.

Preserving lemons dates back centuries. Earlier cultures didn’t have refrigeration, and with changing seasons, hot weather, and limited access to fresh lemons...people got creative. Lucky for us, the tradition of lemon preservation is still alive, and it gives incredible flavor to your favorite dishes! Preserved lemons are primarily used in Moroccan and Middle Eastern cooking, but once you taste them, you’ll find countless uses for your lemons pickled in their juices. So pack your taste buds and take a trip to Morocco with this savory condiment.

Featured Reader Comment from Segis: What a great recipe, I add these preserved lemons to salads and hummus and they provide such a nice flavor. It transforms dishes from good to great!

★★★★★

What are Preserved Lemons?

Preserved lemons are pickled in salt and fresh lemon juice, and left to sit for weeks or even months before. This adds a concentrated, intense citrus flavor without the bitter tartness usually associated with lemons. YUM! Preserved lemons are mainly used in North African and Middle Eastern recipes.

Ingredients in Preserved Lemons

Here’s the shocking thing, you just need a handful of ingredients, most of them spices! to make preserved lemons. We’d bet you could make preserved lemons today. You’ll need…

Lemons. Any lemons will work. Ensure you clean the skin well since you will not peel the lemons.
Kosher Salt. Coarse salt will also work.
Olive Oil.
Paprika. You want both sweet paprika and hot paprika.
Red Pepper Flakes. These are optional for a little extra heat.
Jars. We like Bon Maman jam jars! You can use mason jars or any glass jars you have on hand. The amount of jars you'll need will depend on how many lemons you'll pickle.

Lemons, paprika and empty jars to make preserved lemons

How to Make Preserved Lemons

Step 1: Start with your lemons! Use 2-2 ½ lemons per jar (you may use Meyer lemons). Wash them well before cutting them into thick slices, do not peel the lemons. Squeeze the juice out of one lemon slice into the bottom of the jar.

Step 2: Sprinkle salt and a bit of each of your seasonings, then layer another lemon slice, then more seasonings, and on and on until the jar is full.

Sprinkling salt and paprika on a jar of preserved lemons

Step 3: Finish it off with a splash of olive oil.

Drizzling olive oil on a jar of preserved lemons

Step 4: Close the jar and shake it well. Let everyone get to know each other in there!
Step 5: Pop it in the refrigerator for 24 hours. The next day, check to make sure enough juice has been released to fill the jar. If not, top the jar with freshly squeezed lemon juice.
Step 6: Now leave it alone! Let it rest for a week before enjoying them. Preserved lemons will keep in your refrigerator for months!

Variations

Cinnamon, cardamom, coriander seeds, or peppercorns (not all at once) will add an exciting flavor twist. You can use a similar approach to make preserved limes.

Close up of two jars filled with preserved lemons

Frequently Asked Questions

What do preserved lemons taste like?

Sweet, intense lemon flavor without the bitterness.

What kind of lemons are good for preserving?

Any lemons will work, if you can buy organic lemons, you'll avoid any pesticides or waxes that may remain on the lemon skin after washing. You may use regular lemons ( also called Eureka lemons), Meyer lemons (sweeter lemons with thin skin), or Boussera lemons (commonly found in Morocco)

Do preserved lemons go bad?

Because the lemons are preserved in their own juices and lemon juice is very acidic, it takes a long time for preserved lemons to go bad. Store your jar of this beautiful condiment in your refrigerator and use it as needed.

Can I use lemons instead of preserved lemons?

Preserving lemons intensifies the citric flavor while diminishing the tartness of the lemons. It's like getting the best of both worlds. You can substitute real lemons instead of preserved ones, but they will not have the same intense flavor and you may need to adjust for bitterness.

What are Preserved Lemons Used For More Than Just Tangines

This is the best part of having preserved lemons on hand. They make all of your favorite dishes EVEN BETTER. Our favorite dishes that you can add them to:

You may add them to stews, pasta, salad dressing, tagine, etc.

Did you enjoy this recipe?

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