How to Make Preserved Lemons

Condiments & Spices, How To
Preserved lemons - not just for Moroccan food. How to make and use preserved lemons. @mjskitchen mjskitchen.com

What can I say about preserved lemons other than that they are my MOST favorite condiment. I’ve been making them for years, and always looking for more ways to use them. They are great with rice, pasta, poultry, lamb, a variety of vegetables, sprinkled in a salad or incorporated into dressings and sauces. You can make them the star of the show or so subtle that one hardly knows they are there.

Preserved lemons are very easy to make, but once you initially make them, you are going to have to wait a few weeks (in most cases) before they’re ready. So start a jar today! Below are the instructions and a video for how I make preserved lemons. If you don’t want to wait or just don’t want another jar of “something” sitting in your fridge for a few months, then you can make the Quick Preserved Lemons described later in this post. These only take 24 hours and with one lemon you can make enough for one or two dishes.

A “How to video” on Making Preserved Lemons

Instructional Video

How to Make Preserved Lemons Recipe
Prep
20 mins
Total Time
20 mins
 
Preserved Lemons are very easy to make and are a very versatile condiment that you can keep in the refrigerator for almost a year.


“*” See Kitchen Notes for more information or links to special ingredients.


Course: Condiments
Yields: 1 pints (approximate)
Recipe Author: MJ
Ingredients
  • 5 to 6 large lemons, cleaned and scrubbed
  • 1/4 cup (approximately) Kosher salt or sea salt
  • 1.5 pint steralized jar with rubber gasket or non-metal lid (The acid in the lemon corrodes metal over time)
Instructions
  1. Cut about ¼” of the ends off of 4 lemons. Discard the stem end. Use the other end pieces to fill in the holes as you’re packing the lemons.
  2. Cut 4 of the lemons in half crosswise. For each half (starting with the cut side) cut into quarters, being careful not to cut all of the way through the base. Stop about ¼” from the base.
  3. Pour about ½ tsp. (~2.5 grams) salt into each of the “half” cuts and pack into jar.
  4. Continue this process with 4 of the lemons, packing lemons tight, squeezing some of the juice out of the lemons as you pack them. You should be able to get 4 to 5 lemons in the jar. To fill gaps in the jar you can use quarter pieces and end pieces.
  5. Once the jar is full, tap the bottom of the jar to dislodge the air bubbles.
  6. If the amount of lemon juice is below the top of the packed lemons, juice one of the extra lemons. Add enough juice to the jar to cover the lemons or about ½” (1.25 cm) from the top of the jar. Wipe off the rim of the jar with a clean damp cloth and close the lid. (At this point, I rinse the closed jar under running water to remove any salt that may be on the outside of the jar.)
  7. Set in cool space for 4 weeks. Shake the jar everyday to redistribute the salt through the juice. If you trust the seal, you can turn the jar upside down after a couple of weeks for an hour or so.
  8. Place in refrigerator after 4 weeks. These lemons will keep up to a year (and probably longer, but I never have any left after a year).

Preserve a Lemon in less than 24 hours

Preserved lemon strips in 24 hours

This method yields a flavor and texture that is about as close to the real thing as you can get and it takes about 15 of time and an overnight rest.

Preserved Lemon Zest in 24 hours
Prep
15 mins
Total Time
15 mins
 

A quick & easy method of making a small batch of preserved lemon from the outer skin of 1 lemon.

Course: Condiments
Recipe Author: MJ of MJ’s Kitchen
Ingredients
  • 1 lemon
  • 1 tsp. coarse grain salt
Instructions
  1. Juice the lemon and set the juice aside.

  2. Peel the zest (outer layer of skin) off the lemon. Try not to get any of the white portion or pith.

  3. Cut the zest into narrow strips and place in a glass jar or bowl. Top with 1 tsp. (5 g) salt and the lemon juice.
  4. Stir to dissolve some of the salt. If the juice does not cover the zest, add more lemon juice.
  5. Let sit on the counter for 24 hours.
  6. Both the zest and the juice can be used, but be careful about adding salt to your dish. Preserved lemons are pretty salty.

Using Preserved Lemons

  • 30+ recipes that use preserved lemons
  • One or two lemon halves – stuff in the cavity of poultry when roasting.
  • One or two lemon halves with seeds removed – throw in the pot when braising.
  • Rinds – chop and add to salads, pasta, rice, and vegetable dishes.
  • Preserved juice – wonderful in sauces and salad dressings, as well as added to all of the above.

To reduce the amount of salt, you may choose to rinse the lemon pieces before using. I choose not to. Instead, I just don’t add any additional salt to the dish.

Preserved lemons - not just for Moroccan food. How to make and use preserved lemons. @mjskitchen mjskitchen.com

Crispy rice with preserved lemons

(This dish was originally made with rice leftover from Thai takeout.)

2 1/2 cups leftover rice (transfer to a bowl and break up with a fork)
1/2 cup minced onion
1 Tbsp. minced preserved lemon
1 cup chopped arugula
2 beaten eggs

  1. Mix everything together in a large bowl.
  2. Melt 1 Tbsp. butter in a non-stick 10″ skillet.
  3. Press the rice mixture into the skillet, cover, and cook over medium low for 15 minutes or until eggs are set. The rice against the pan will be crispy.
  4. Invert onto a plate and serve.

83 Comments

  1. I’ve never made preserved lemons! I loved your video showing how to make them! Should I put them in the frig since the temps are starting to warm up here in SC now? I’m such a novice at this! Thanks for sharing some recipes for using preserved lemons too, M.J.! Great post!

    • Oh Roz, they are so easy to make! You should give them a try. You’ll end up putting them in everything :). Actually, for the preserving process, you don’t want to refrigerate for the first 4 weeks because it will halt the preserving process. After that, yes, keep them in the refrigerator.

  2. I’ve been wanting to make these for years now. Love the list of suggestions that you’ve given on how to use them. Do you eat the whole preserved lemon or only certain parts?

    • I pretty much each the whole thing as well as use the salty juice. However, after a couple of months the pulp starts to turn, so I might toss that and just use the rind and juice. Hope you give it a try. It’s so easy and just a little bit adds such a great taste to so many dishes.

  3. We are lucky to have fresh lemons growing here and, believe it or not, I have never made preserved lemons from scratch. Your video helps to see every single detail and it pushes me to do it. Thank you so much !

    • Fresh lemons and never made your own preserved lemons? Well, it’s time to change that I’d say. Glad I could offer some inspiration. Let me know if you have questions.

  4. I haven’t made any preserved lemons since we moved from New England. Thank you for the reminder. 😀

  5. LOVE this! It’s impossible to find preserved lemons in this city! I have a great tuna salad that calls for these, so I better start a batch ASAP.

  6. I’ve been meaning to make preserved lemons for years, but never got to it… Your recipe is so easy, I should really get to it soon.

  7. Ohhhh this is a great reminder! It’s been a few years since I’ve made these!

  8. This is good! thanks for sharing
    I will try this out

  9. Su Anne Armstrong

    Just made my 4th batch of preserved lemons having added the last bit of the last batch to some sauteed spinach. Thanks MJ for what has become one of my “refrigerated” pantry basics. We go through a 3/4 liter jar of your preserved lemons faster than we do a small bottle of ketchup.

    • Thanks so much Su Anne!! I’ve never added them spinach, but I have added to Swiss chard (close enough :)). You go through as many of these as I do if not more! There are SO many wonderfully creative ways to use them.

  10. Pingback: Lemon Garlic Asparagus | MJ's Kitchen

  11. I feel like I hit the jackpot when I found this recipe. I didn’t know you could preserve lemons. I can’t wait to try this method. I love lemons and always seem to need one when I have just run out. This is the perfect solution.

    Also thanks for the hints on making a video. You are very generous to share this info.

    I also love the recipes on this website. Just reading them I can tell they are full of flavor.

    Lisa

    • Thanks so much Lisa for your kind comments!!! I’m so glad you enjoy my recipes and hope that you find this one an easy method for making a wonderful jar of lemons! Thanks for stopping by!

  12. Pingback: 30+ Recipes Using Preserved Lemons | MJ's Kitchen

  13. Pingback: Peppered Lemon Chicken Bites and Curried Brussels Sprouts | MJ's Kitchen

  14. Pretty! This has been an extremely wonderful article.
    Many thanks for supplying this info.

  15. Your video is very well done. The video and audio quality is quite good. Your narration and instruction is easy to follow. You should make more videos.

  16. Pingback: Leeks Braised with Preserved Lemon and Tarragon | MJ's Kitchen

  17. I have to thank you for the efforts you have put in writing this
    site. I really hope to view the same high-grade content
    from you in the future as well. In truth, your creative writing abilities has inspired me to get my very own website now 😉

  18. Made this last weekend. Took 6 pounds of Meyer Lemons for 2 1-quart jars and truth be told, I could’ve used more lemons for more juice. Not sure how the lemons will turn out.http://drinklemonwater.com/ways-to-preserve-lemon-juice/

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  20. Pingback: Capellini with Lemon, Garlic and an Egg Recipe | MJ's Kitchen

  21. Pingback: Lemony Pasta Salad Recipe | MJ's Kitchen

  22. I had never heard of preserved lemons before, thanks for the great video!

    Kathy Shea Mormino
    The Chicken Chick

  23. Hello MJ, your video looks great and i like the way you made the lemons. I have a video on how to make preserved lemons the Moroccan way (Traditional method). I am gonna try your method two. You can check out my video on : http://www.youtube.com/watch?v=0J63lKe5CaQ or by visiting my website at http://www.moroccodelights.com. Looks there is a lot more to discover on your website. Keep up the good work!

    • Thanks so much for stopping by and leaving a comment! Your video is great. Our methods our very similar except for the water and olive oil. I’ll have to try adding olive oil next time to so how it changes the flavors. Thanks again!

  24. Pingback: Lentil Lemon Salad – French Friday’s with Dorie | Cooking's Good Vegetarian Cafe

  25. What a great post MJ! I have a jar of lemons being preserved right now and can’t wait to use them! I love your video. Thanks for linking up at my blog hop! Pinned 🙂

  26. Hi MJ, thank you for the visit and for the lovely comment. I loved your video sooo much, I have never preserved lemon though I make lemon pickles http://nisahomey.blogspot.in/2012/02/kerala-lemon-picklenaranga-acharstep-by.html
    Your instruction are so simple and easy, I will be trying out this soon. Thanks for sharing this wonderful recipe. Blessings, Nisa.

  27. I see that I already saw this post but I didn’t make them. I have a few lemons right now so I am going to do the quick method to go with the rice dish. I also just saw a box here on the comments to check to get your post in my e-mail. I have been trying for months with the one at the top of the page but it wants me to use outlook or something. Now I can get them in my e-mail box. Have a wonderful day.

  28. I finally made these last night, and your instructional video was very helpful! I’m not sure I can wait 4 weeks to use them though. 🙂

  29. Thank you for the recipe MJ
    I love lemon and you just gave me a new twist to try

  30. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-february-7-2012/

  31. I have to try this… Thanks for linking up! Check out my giveaway….

    XO, Aimee

  32. I’ve made the pasta dish twice. The first time using lemon zest and juice in lieu of preserved lemons. It was good but… The second time was after my lovely jar of preserved lemons was ready. THE DIFFERENCE IS ASTOUNDING! I understand what you mean by this being your favorite condiment. WOW!

    Several of my favorite cooks are getting preserved lemons for Christmas, along with a copy of your pasta recipe and a referral to your website.

    The video is perfect. Great job. Beautiful hands.

  33. So cool! I have been wanting to make these for a while. I think as soon as I get home for the holidays I’ll make some for my family and some to take back to school!

  34. Pingback: Preserved Lemons « Food Frenzy

  35. Hi MJ, I just discovered this post from the 7 links post. I’m glad this recipe was highlighted because I finally learned what preserved lemons could be used for here! I’ve seen several recipes for making preserved lemons, but I didn’t know what they would be used for. So thank you for providing some ideas. Great video too!

  36. Mj, I love both methods here! Thank you for doing this one. I am definitely saving it. 🙂

  37. yay! opens up a whole new bunch of dishes I can make since to find them here would be difficult.

  38. A Star is Born! Loved the video! Chuckled while reading the tips about making the video.

  39. This was your first video? It’s great! I’ve always wanted to make preserved lemons, and you’ve made it look so easy! Question– using Mason Jars would work fine, too. Right? How long do the preserved lemons last? I assume they are stored in the fridge?

    • Mason jars are fine. Just don’t turn them upside down because if any of the acid from the lemon leaks out it will corrode the metal ring and may cause it to stick to the jar. My lemons usually last a year before I use them all up, but I’ve read they can last up to 2 years. And yes, after the 4 week preserving period, put them in the fridge. Happy preserving!!!!! Thanks for the comment on the video!

  40. Hi MJ, your lemon preserves look inspiring and not too difficult, I will have to try this. Thanks! Very nice video.
    Suzi

  41. Great recipe for the preserved lemons. Your hands look beautiful in the video. Also, you have some delicious looking food in your posts.

  42. thanks for the vid, a very helpful tool! I have always wanted to make preserved lemons. thanks for the recipe, great site!!

  43. I didn’t know that preserved lemons could be used in making so many dishes! I actually thought that it was only used in Moroccan tagines. Silly me!!! So now I shall have to try some preserved lemons dishes out!

    • Please do! It’s funny – I was using them in rice and pasta dishes long before I even heard of tagines. I’m not done with the possibilities! 🙂

  44. Thanks Manu! It’s easy when you have a professional behind the camera! 🙂 I thought it would be easy having been a teacher for so many years, but … it’s different! And you know – software can always take out the green. 🙂

  45. Ohhh that’s a GREAT POST! And congrats on the video! I have taken very short videos but nothing like yours. I don;t think I am ready for that!!! I am a bit shy and would turn green if I had to speak in front of the camera!!! hehehe

  46. I always admire people who make video clips. I also never preserved anything…. It looks like that’s what all the foodies enjoy. It’ll be a fun activity with the kids, I think. Thanks for the inspiration!

    • My mother was from the country and my granddad was a farmer, so I grew up preserving, canning, making jams and jellies and freezing stuff. I always thought that’s what everyone did. 🙂 I’m now moving into be more adventurous with it and it’s fun! Thanks for your comments!

  47. Hi, you have a great website with interesting recipes. I have bookmarked it.

    Feel free to visit mine at http://spoon-and-chopsticks.blogspot.com/

  48. Sorry, just re-read your instructions. I feel like Gilda Radner – never mind.

    • No Problem! I usually set my jar in the corner of the kitchen counter away from the oven or stovetop and the coolest spot in the kitchen.

  49. By cool place do you mean the refrigerator for 4 weeks? Great video.

  50. Hi, thanks for dropping a comment on twitter and now I am here, in your wonderful space. Wow, what a great blog, with so much info on everything! I loved your sense for detail!! Loved this post.

  51. What a great post! I am definitely inspired to make some preserved lemons now.

  52. Love that professional-looking video there, MJ! Thanks for the hints on how to make instructional videos but I don’t think I can do it as well as you did. You have a nice speaking voice, and very nice hands, too! 🙂 If I will do the video for my blog, it will turn out to be a horror video and not an instructional one. I’ll stick with still photography, haha.

    Have a great weekend, MJ!

    ~ ray ~.

  53. Love the video! This is a great idea. Will be making soon! 🙂

  54. I never made or use preserved lemons, but you inspired me… as soon as I get my hands on some organic lemons I’ll make them and use them!
    Thanks a lot for sharing.. this is totally new to me 🙂
    PS: The video is very useful … and nice 🙂

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