Preserved Lemons

What Are Preserved Lemons and What Do They Taste Like?

Preserved lemons are simply fresh fruit cured in salt and lemon juice and are part of the culinary traditions of the Northern Africa Mediterranean coast, the Middle East, India and South Asia. 

They are an incredible lemon flavor source because in result of the curing process their characteristic tartness is significantly subdued while the lemon taste becomes pronouncedly intense. At the same time the rind loses its bitterness. 

If it is your first time tasting a preserved lemon you will be impressed by the distinctive, pure lemon essence and amplified aroma. In fact, you might have trouble believing that the lemon flavor can be so potent (in the best of ways!).  

In summary, as compared to fresh ones preserved lemons have a bolder lemon aroma, much lower acidity and a salty tang. 

Preserved lemons have multiple culinary uses and impart intense, bright lemony flavor.

How to Make Preserved Lemons

Preserved lemons are very simple to make and require a single ingredient besides the lemons themselves. 

YOU WILL NEED: as many lemons as you'd like to preserve plus a few extra for the juice and salt. You can use regular lemons or meyer lemons. Equipment wise - a sharp knife, a cutting board and wide mouth jars with air tight lids. 

As a rule of thumb budget about a tablespoon of salt per lemon plus a bit extra for the bottom and top of the jar.

How Salt Preserves the Lemons

Salt inhibits the growth of food borne pathogens found on the surface of the lemons and eliminates them, hence preserving the fruit. Through osmosis salt helps draw out water from the lemon cells and simultaneously inserts salt into them. Bacteria, yeasts and molds cannot survive in the environment with reduced free water molecules.

How to Preserve Lemons with Salt

PROCESS: All you have to do is clean, cut and salt the lemons, then pack them into jars along with freshly squeezed lemon juice.

The rest amounts to patiently waiting for the curing process to take place. 

There are two prevalent ways to cut the lemons - you can quarter them or slice them into circles.

For this post I used smaller, thinner skinned lemons to quarter and larger ones with thicker rinds to preserve sliced. 

Below are quick step-bystep image collages for each method.

Begin by cleaning the lemons - simply scrub the skins under running cold water. Be sure to remove any waxy coating from store bought ones (unless you have a lemon tree in your back yard you are very likely to deal with waxed fruit). 

QUARTERED VERSION

Begin by cutting off the ends tips of each lemon then stand them up vertically as shown below. Cut down in half almost to the bottom, then across to create quarters attached at the base. (This traditional way of cutting the lemons goes back many centuries).

Gently separate the quartered fruit and remove the seeds, then fill with salt as shown.

Once all your lemons are generously salted pack them into a jar (bottom lined with salt) as tightly as you can (#1 and #2 below). While doing so also sprinkle salt around the sides. Pressing onto the lemons will release some juice.

Finish by topping with more lemon juice to completely cover the fruit, close the jar with a lid and let sit at room temperature - cooler is better. 

TIP: Regardless of how you cut the lemons it is helpful to gently shake the sealed jar every day while they are pickling to redistribute the salt. If the lemon juice level drops to where it does not cover the lemons completely, add a bit extra juice or some filtered water. 

SLICED VERSION

To make preserved lemon slices:

• Cut off and reserve the ends - to squeeze out any juice later, then slice into circles.
• Remove the seeds (helpful, so you don't have to deal with them later #2), cover the bottom of a sterilized jar with salt (as shown below) and begin stacking lemon slices, occasionally pressing onto them to release the juice (#4, you can use a pestle or your fingers). 

• Next add salt between layers and repeat the process (#1, #2 and #3 below).
• Finally, squeeze out the juice from the reserved ends and top with fresh lemon juice if needed (#4 below).

TIP: If you run out of lemon juice top with filtered cold water until you have enough liquid to cover the lemons fully.

Just packed jar of sliced lemons, salt and lemon juice. Left to cure at (cooler) room temperature they will transform into pickled lemons.

Salt Preserved Lemons - What Salt to Choose?

The best type of salt to use is coarse, granular sea salt such as sel gris. Industrially produced Kosher salt is commonly used today and you will get good results with it.

Avoid iodized table salt at all cost. 

Twists on Salt Preserved Lemons

Even though Chris and I are preserved lemons purists and like them for exactly how they taste we appreciate the addition of other ingredients.

From various peppercorns or juniper berries to red chili flakes and mustard seed and even hops infused salt - there are many potential ingredients that can contribute a compatible flavor to the lemons. Indian spices include turmeric and fenugreek. 

Sometimes Chris adds sugar (also a great preservative) to the salt in which case the result is a more balanced residual flavor. Especially if you preserve blood oranges instead of lemons and add sugar. 

You can also use limes. For example in Vietnam limes/key limes are commonly preserved, called Chanh muối. They are the main ingredient of the wildly popular salty lemonade known as nước chanh muối (with sugar and soda water added to the preserved limes). I love the flavor of salty lemonade and used to get it every time I visited Ho Chi Minh city for work. Such a treat!

How Long Do They Take? 

The curing of salt preserved lemons takes between 3 to 4 weeks. Sliced ones are ready a bit earlier than the quartered ones as there is more exposed surface area in contact with the salt.

The more lemons packed in a jar, the longer the curing process will take. Over time the thick skin will start to turn translucent and the color will fade. When this happens and the rinds become soft, the preserved lemons are ready to use.

The rinds of preserved lemons are soft, translucent and have a faint yellow color.

How Long Do They Keep?

Your pickled lemons can keep for months - up to a year and even longer, especially if you refrigerate them. After all, their beginnings are in keeping fresh fruit for use after its peak season. 

How to Use Preserved Lemons (Prep Steps)

After salt and time have worked their magic there are a couple of easy steps you need to complete to prepare the preserved lemons each time you want to use them in recipes. Half a lemon goes a long way! 

• First rinse them thoroughly with cold water. 
• Use a small spoon or a butter knife to scrape off the pulp (flesh) and separate it from the rind. 

• Do not feel obligated to discard the pulp - consider using it (ideas below).

That being said - the soft, very fragrant rind of the preserved lemons is where it is really at! 

• You can thinly slice, dice or mince the rind and add it to hundreds and hundreds of dishes to impart lemon essence, faint acidity, saltiness and deep umami. 
• Finally, the preserving liquid itself can be used - sprinkle it over fish or chicken before baking it or add it to salad dressings, fish stews etc. 

Be sure to review our detailed list of recipes and ideas on How to Use Preserved Lemons as an Ingredient under the recipe card.

FINAL TIP: Preserved lemons are not just for savory recipes. Try minced lemons sprinkled over strawberry sorbet or incorporate them into various frostings.