Preserved lemons are a tangy, brined condiment made from whole lemons, salt, and optional spices that develop complex flavor over 3-4 weeks. They're a versatile ingredient that brightens salads, sauces, and grain bowls with intense citrus depth.
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Sterilize the jar and lid. Fill a large stockpot with enough water to completely submerge a pint-sized canning jar. Add the jar and canning lid (in separate pieces) and do your best to submerge them in the water. Bring to a boil over high heat, then boil for 10 minutes. Using tongs, transfer the jar and lid to a wire rack and position the jar so it is upside down. Let drain and cool to room temperature, about 20 minutes.
Wash and cut the lemons. Wash and dry 3 medium lemons. Partially cut the lemons in half lengthwise through the base of the lemon, keeping the lemons intact at the stem end by about 1/2-inch. Turn the lemon a quarter turn. Repeat making a second cut perpendicular to the first, keeping the lemons intact at the stem end by about 1/2-inch.
Rub the lemons with salt. Working over the cutting board, with 1 lemon at a time, spread the 4 wedges open. Rub 1 tablespoon of the kosher salt into the cut flesh of the lemon, pressing it into the crevices. Pick up any salt that may have fallen out and add back to the lemon. Press the lemon back into shape. Repeat with the remaining 2 lemons.
Place the salted lemons in the jar. Press the lemons into the jar cut-side down. Use a wide wooden spoon to press them in to fit snugly. Seal the jar tightly and shake.
Preserve the lemons for 1 week. Place the jar in a cool, dark place for 1 week. Shake the jar once a day.
Press the lemons down. Open the jar and press the lemons down with a wooden spoon. They should feel much more tender and pliable at this point.
Juice more lemons. Juice the remaining 2 medium lemons until you have 1/4 cup juice.
Add the juice and aromatics. Add the following optional seasonings to the jar if desired: 1 bay leaf, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon nigella seeds. Add enough lemon juice until the lemons are submerged and the juices come to about 1/4-inch from the rim of the jar. Seal tightly and shake to distribute the spices.
Preserve for another month. Store in a dark, cool place for 1 month, gently shaking the jar every few days. After 1 month, the liquid will have thickened and darkened a bit. Store in the refrigerator for up to 6 months.
Storage: The preserved lemons can be stored in the refrigerator for up to 6 months.
Store finished preserved lemons in an airtight jar submerged in their brine in the refrigerator for up to 6 months.
glass jar (1-quart or larger) · cheesecloth or coffee filter (optional, to cover mouth during fermentation)
Preserved lemons require 3-4 weeks of fermentation in their own juice at room temperature before they're ready to use.
Yes, the entire lemon becomes soft and edible. Most recipes call for using the flesh, pith, and rind together or separately depending on the dish.
Store in an airtight jar submerged in their brine in the refrigerator. They'll keep for up to 6 months.
They may need more time. Some lemons take longer than 4 weeks; continue fermenting at room temperature until they soften.
You can, but organic lemons are preferred as they avoid pesticide residue that concentrates during fermentation.
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