Preserved lemons are a cured condiment that is commonly used in Middle Eastern and African cuisine. They are cured simply in a salt brine and can come in all shapes and sizes depending on the culinary applications. Sometimes, home cooks and chefs get creative and add a variety of different spices to give their preserved lemons a unique flavor profile. Something to call their very own.
I love preserved lemons and use them in almost everything from stews to soups to even stir-fries. They are extremely versatile these days, not just in Middle Eastern or African dishes. Their lemony flavor is very intense but surprisingly accessible for the typical palate, from the long curing period and I get the full nutritional benefits by consuming the entire fruit from the skin to pulp.
Lemons contain a huge amount of vitamin C and flavonoids, which makes them great natural disinfectants. That’s why you see them being used a lot in cleaning products. And they can “clean” your body of toxins too! If you need more reasons to add more lemons to your diet, check the quick list below:
- Lemons contain a good amount of calcium and therefore helps strengthen and support healthy bones and teeth which preventing rickets.
- Lemons are also a good source of potassium and are essential in balancing the sodium content in our bodies, thereby promoting a healthy circulation of blood and oxygen in our bodies to support a healthy heart, brain and nervous system.
- Lemons (and other citrus fruits such as oranges) are known to soothe heartburn or occasional nausea or acid reflux.
- Lemons with garlic have been used as a long time home remedy to detox and support a healthy liver.
- And who doesn’t know to drink lots of honey lemon water to get rid of a nasty cold?
Adding lemons (fresh or preserved) to your diet is a no-brainer. This preserved lemons recipe is extremely easy to make, even for the novice in the kitchen and they make perfect handmade holiday gifts! Why spend money to buy ready-made ones?
Lemons are a disease fight fruit! Check out my article called Lemons – the Miracle fruit for insights on its many health benefits.
How to Make Preserved Lemons |
Preserved lemons are cured simply in a salt brine and come in all shapes and sizes depending on the culinary applications. Home cooks and chefs get creative by adding a variety of different spices to give their preserved lemons a unique flavor. You can use preserved lemons in almost everything from stews to soups to even stir-fries. Their lemony flavor is very intense but surprisingly accessible for the typical palate, and you can get the full nutritional benefits by consuming the entire fruit from the skin to pulp. |
Preserved lemons are cured simply in a salt brine and come in all shapes and sizes depending on the culinary applications. Home cooks and chefs get creative by adding a variety of different spices to give their preserved lemons a unique flavor. You can use preserved lemons in almost everything from stews to soups to even stir-fries. Their lemony flavor is very intense but surprisingly accessible for the typical palate, and you can get the full nutritional benefits by consuming the entire fruit from the skin to pulp. |
Servings | Prep Time | Cook Time | Passive Time |
20servings | 15minutes | 20minutes | 3 - 4 weeks |
Servings | Prep Time |
20servings | 15minutes |
Cook Time | Passive Time |
20minutes | 3 - 4 weeks |
- 10 whole lemons organic
- 8 tablespoon sea salt
- 1 teaspoon black peppercorns
- 2 whole bay leaves
Ingredients
Servings: servings
Units:
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- Wash and scrub each lemon clean, enough to fit snugly in your glass jar.
- Slice or cut each lemon into shapes and sizes that you see yourself typically use in your cooking. I like to make a variety of shapes and sizes such as thick and thin slices, quarters, half-quarters etc. for more versatility.
- Place cut lemons into one or more mixing bowl depending on whether you have more than 1 glass jar to split the lemons by shapes. Add salt to bowl(s) and rub salt over all cut surfaces.
- Wash and dry a 1-quart glass jar or 2 pint-size glass jars with airtight lids. (For best results consider sterilizing the quart canning jar).
- Cover the bottom of each jar with at least 1 tablespoon of salt. Then stuff lemons snuggly into each jar. Press the lemons down to release some of their juices. Pour remaining salt and any lemon juices from the mixing bowl(s) into the glass jar(s).
- Close the jar(s) tightly and let cure at room temperature for 3 to 4 weeks. Shake the jar(s) every 3 to 4 days to re-distribute the brine.
- Ready to use in about 3 to 4 weeks.
- To use preserved lemons in cooking, remove one from the jar and rinse it to remove the salt. Discard any seeds. Remove the pulp. Thinly slice or chop the preserved lemon rind to use in a recipe.
- The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
- Feel free to add more fresh lemons to the brine as you use them up.
Preserved lemons can be stored in the refrigerator for up to 6 months.
Note:
Experiment with adding other spices or mixing them up to the preserved lemons - cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, and peppercorns.
I like to use Meyer lemons for making preserved lemons because they are milder than Eureka lemons (the regular lemons you buy at the supermarket), they work beautifully preserved this way.