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You are here: Home » Spices and condiments

Preserved Lemons

Mar 18, 2024 -May contain affiliate links

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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.

two jars of preserved lemons

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

  1. 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.
Squeezing a lemon slice into a jar
  1. 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
  1. Step 3: Finish it off with a splash of olive oil.
Drizzling olive oil on a jar of preserved lemons
  1. Step 4: Close the jar and shake it well. Let everyone get to know each other in there!
  2. 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.
  3. 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:

  • Moroccan Vegetable Stew
  • The Best Moroccan Carrot Salad
  • Fennel and Chickpea Stew
  • Moroccan Harira Soup
  • Lentil Meatballs with Tahini and Turmeric Sauce
  • Homemade Hummus
  • Israeli Couscous with Roasted Vegetables
  • Sweet and Savory Couscous
  • Tabbouleh
  • Tahini Sauce

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

Did you enjoy this recipe?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Close up of two jars filled with preserved lemons

Preserved Lemons


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Vicky & Ruth
  • Total Time: one week
  • Yield: 7 slices per jar 1x
  • Diet: Vegan
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Description

Preserved Lemons are easy to make and great to have on hand! Keep them in your refrigerator and add them into all of your favorite dishes, sauces, and dressings for a burst of zingy, citrusy lemon.


Ingredients

Scale
  • 2-2 ½ 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 tablespoon extra virgin olive oil (per jar)
  • 1- 13 oz glass jars with a lid (we used Bonne Maman Preserves jars)

Instructions

  1. Wash the lemons really well and cut off the ends. Discard them, then cut the lemons into ¼" slices
  2. Squeeze the juice out of one slice and place it at the bottom of the jar. Sprinkle each slice with salt, sweet paprika, and hot paprika, hot pepper flakes or Aleppo pepper.
  3. Squeezing a lemon slice into a jar  Sprinkling salt and paprika on a jar of preserved lemons
  4. Repeat the process for each slice until the jar is full (approximately 7-8 slices)
  5. Drizzle the top with 2 tablespoons of olive oil
  6. Drizzling olive oil on a jar of preserved lemons
  7. Cover and shake well
  8. Refrigerate for 24 hours. Check the jar to see if the lemons have released enough juice to almost cover the jar. If they haven’t, fill it up with freshly squeezed lemon juice
  9. Refrigerate for a week before eating.

Notes

This preserved lemons recipe was published on June 12, 2012, and updated on July 29, 2020 and on March 18th, 2024.

  • Prep Time: 10
  • Cook Time: one week refrigeration
  • Category: condiments
  • Method: Raw
  • Cuisine: Moroccan

Nutrition

  • Serving Size: ½ a lemon slice
  • Calories: 10
  • Sugar: .1
  • Sodium: 88
  • Fat: 1
  • Saturated Fat: .2
  • Unsaturated Fat: .8
  • Trans Fat: 0
  • Carbohydrates: .3
  • Fiber: .2
  • Protein: .1
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. the wicked noodle (@thewickednoodle)

    June 12, 2012 at 3:57 pm

    And here I came over just to leave a comment on your gorgeous preserved lemons and I also find such a sweet note!! Thank you so much, you just brought tears to my eyes. You're both such wonderful people and I wish all the success in the world!

    Reply
    • mayihavethatrecipe

      June 12, 2012 at 5:06 pm

      We couldn't talk about receiving help and advice without mentioning you! Thanks again for the support. Hope you enjoy this recipe!!

      Reply
  2. segis

    February 13, 2019 at 11:50 am

    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!

    Reply
  3. yoya

    February 13, 2019 at 11:50 am

    Love this recipe and so easy to make!

    Reply
  4. Priscilla

    September 19, 2022 at 2:42 pm

    Can you use bottled lemon juice if you couldn't refer enough juice?

    Reply
    • Vicky and Ruth

      September 22, 2022 at 1:17 pm

      I never recommend bottle lemon juice. You can simply buy a few more lemons, the flavor will be so much better!

      Reply
  5. Carol A Raabe

    September 20, 2023 at 2:02 pm

    Preserved lemons are a new idea for me, but I'm hoping my husband will like it on his fish!

    Reply
    • Vicky and Ruth

      December 12, 2023 at 12:35 pm

      They should work really well in fish!

      Reply
  6. Daniela

    March 19, 2024 at 11:59 am

    Just out of curiosity: why do you add olive oil?

    Reply
    • Vicky and Ruth

      April 16, 2024 at 9:42 pm

      Our mom always adds olive oil on top to prevent the lemons from spoiling if they are not all submerged in the juice.

      Reply
  7. Susan Edmondson

    April 07, 2024 at 3:11 pm

    Would this recipe work with chili crisp?

    Reply
    • Vicky and Ruth

      April 16, 2024 at 9:27 pm

      Hi Susan. Do you want to add chili crisp to the preserved lemons? I am not sure I understand whay you mean.

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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