Preserved lemons are a tangy, zippy must-have kitchen staple! This preserved lemon recipe is inspired by Ottolenghis version in the Jerusalem cookbook. Once you taste a preserved lemon, youll wonder where this deeply flavorful condiment has been all your life!
This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.
Preserved lemons are lemons (usually whole, split, or quartered) packed in salt and brined in their own or additional lemon juice—essentially, they’re pickled lemons.
Why you’ll love this recipe!
This Ottolenghi-inspired condiment needs to be in your fridge now and heres why:
- Preserved lemons taste more like lemons than lemons do. Whether you cook Middle Eastern food or not, if you like citrus, this umami-rich version of a lemon will wow your taste buds. (umami is a Japanese term for savoriness and often referred to as the 5th taste in addition to sweet, sour, salty, and bitter)
- Its so easy to make preserved citrus of any kind. You just need clean jars, unwaxed fruit, and kosher salt. And a little patience.
- If you want to add other flavors, you can. Such as fresh herb or peppers or peppercorns, etc.
- Preserved lemons will surprise you in their versatility – from savory to sweet. Check out this article I wrote with my Tasting Jerusalem co-founder, Sarene Wallace in Edible San Fernando Valley. We make blueberry muffins using preserved lemon purée and they are so so good!
Lets keep this simple: all you need to make preserved lemons is: lemons and salt.
Lemons: The most important thing is to use unwaxed lemons. One way to be sure your lemons are unwaxed is to buy organic. Or have a neighbor (like me) and just pop over and pick some of my Meyer lemons :-). Any variety of lemon will work; some lemons, like a Eureka, have a thicker rind than a Meyer will have. A Meyer is less acidic, though. So try different types of lemons and see what you like the best.
Kosher salt: I used Diamond Crystal but any brand is fine for this application. When baking or cooking, different salts change the salt level dramatically. But for the purpose of preserving citrus, you can get by without exact measurements.
What are preserved lemons?
My husband once scolded me for telling someone a recipe using preserved lemons was really easy. Because, he concluded, who has preserved lemons in their refrigerator except you? The goal of this post is to change that!
What are preserved lemons, you ask?
Preserved lemons are whole lemons, of any variety, that have been packed with salt and lemon juice and left to pickle in a cool dark place for at least a month. Over time, the tartness of the lemon all but disappears but the intense lemon flavor found in the peel remains, making this a deeply flavored condiment.
Though very common in Moroccan and Middle Eastern cuisines, this ingredient is a welcome addition to many dishes.
- Pasta
- Salads
- Salad Dressings
- Marinades
- Stews
- Grilled meats
- Desserts – really!
What is the Difference Between Pickling and Preserving Lemons
FAQ
Is preserved lemon same as pickled lemon?
What is the point of preserved lemons?
What do you do with pickled lemons?
What’s the difference between preserved lemons and regular lemons?
What is preserved lemon & pickle?
Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and Morocco. It was also found in 18th-century English cuisine. It is also known as “country lemon” and leems.
How long do lemons stay fresh in the refrigerator?
Whole or uncut lemons generally last for 2 to 3 weeks in the fridge when it is properly stored, but could last up to 4 weeks. You can generally tell when fruits begin to expire by the skin becoming wrinkly and shrunken.
Are preserved lemons better than fresh lemons?
Whilst fresh lemons boast the aroma and oil of the zest and sharpness of the juice, preserved lemons are a different beast entirely – the sharpness mellows, the lemon flavour intensifies and the salt and fermentation creates a punchy umami quality that lends incredible depth to dishes.
What does pickled lemon taste like?
The flavor is mildly tart but intensely lemony. Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be used with or without the pulp.