Preserved lemons are fermented citrus that develop tender, edible rinds and bright flavor through salt and sugar curing. This minimalist recipe lets the fruit's natural brightness shine through, making them versatile for Moroccan tagines, salad dressings, marinades, and sandwiches.
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Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.
Store finished preserved lemons in an airtight jar, fully submerged in brine, in the refrigerator or cool dark place for up to 1 year. No reheating needed; use cold or at room temperature.
Preserved lemons typically need 3–4 weeks of curing in salt and their own juices before they develop soft rinds and are ready to use.
Yes. The rind becomes tender and completely edible during the curing process, so you can use the entire lemon in dishes.
Use them in Moroccan tagines, salad dressings, marinades, stews, and sandwiches. They add bright, salty-sour depth to any savory dish.
Keep them submerged in their brine in an airtight jar in a cool, dark place or refrigerator. They will keep for several months to a year.
No. This recipe relies on salt and sugar only, with optional oregano. Spices are traditional in some versions but not required here.
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