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 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)
Instructions
- Wash the lemons really well and cut off the ends. Discard them, then cut the lemons into 1/4" slices
- 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.
- Repeat the process for each slice until the jar is full (approximately 7-8 slices)
- Drizzle the top with 2 tablespoons of olive oil
- Cover and shake well
- 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
- 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: 1/2 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