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.
They are very easy to make, but once you make them, you are going to have to wait a few weeks before they’re ready. So start a jar today! Below are the instructions for how I make preserved lemons as well as my first instructional video! How fun is that?! (Be sure to see my Hints to Making an Instructional Video at this end of this post.)
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 in this post. These only take 24 hours and with one lemon you can make enough for one or two dishes.
How to Make Preserved Lemons Recipe
Yields: 1.6 pints or ¾ liter
Prep and rest time: 20 minutes prep, 4 weeks rest
Ingredients
5 to 6 large lemons, cleaned and scrubbed
A generous ¼ cup (454 g) kosher or sea salt
One – 1.5 pint (¾ liter) glass jar with rubber gasket and latch (no metal should be exposed to the acid)
Instructional Video
Making Preserved Lemons from MJ’s Kitchen.
Instructions
- 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.
- 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.
- Pour about ½ tsp. (~2.5 grams) salt into each of the “half” cuts and pack into jar.
- 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.
- Once the jar is full, tap the bottom of the jar to dislodge the air bubbles.
- 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.)
- 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.
- 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).
Quick Preserved Lemons (in less than 24 hours)
Instructions
- Juice 1 lemon and set the juice aside.
- Peel the zest off the lemon. Try not to get any of the white portion or pith.
- 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.
- Stir to dissolve some of the salt. If the juice does not cover the zest, add more lemon juice.
- Let sit on the counter for 24 hours.
- 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
- 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 preserved lemon pieces before using. I choose not to. Instead, I don’t add any additional salt to the dish.
Hints to Making an Instructional Video
Originally, I was just going to have Bobby take stills of the process, but then in the middle of our photography session for this post he said “Let’s do a video!” So we immediately jumped from still photography to video. Here’s what I learned:
- When you are inexperienced with being in front of a camera (like me), you can’t jump from still photography (being the observer) to video (being observed) without some pre-planning. In other words – Don’t wing it!
- Write a script!
- Have someone else be the talent if you don’t like your voice, but then – who likes their own voice? Therefore, have someone else be the talent.
- Have enough time and ingredients to do more than one take.
- Have EVERYTHING you need to show the procedure. Example – If you are going to clean the rim of the jar, have something to “clean” the rim of the jar with!
- Do a COMPLETE run through before the camera comes on. That way you know you have everything you’ll need (DUH!) and you can practice the script you didn’t write.
- The procedure you are showing will always take longer than you expect, so be prepared to edit the video, unless – of course – you wrote a script!
Recipes that use or could use preserved lemons:
Roasted Bell Pepper Appetizer (replace the capers and vinegar with a little preserved lemons and lemon juice)
Strawberry Tomato Salad with Preserved Lemons
Capellini with Lemon, Garlic and Egg
Everything you wanted to know about lemons
Food for Thought: Lemons @ Cajunlicious
Crispy rice with preserved lemons – Tonight I had about 2 1/2 cups leftover rice from some Thai take-out so I threw it in a bowl, added 1/2 cup minced onion, 1 Tbsp. minced preserved lemon, 1 cup chopped arugula, and 2 beaten eggs. Mixed everything together. Melted 1 Tbsp. butter in a non-stick 10″ skillet. Pressed the rice mixture into the skillet, covered, and cooked over medium low for 15 minutes or until eggs were set and the rice against the pan was crispy. I inverted onto a plate and served. It was quite yummy!
Alright – I’ve packed in as much as I could into this post, so “it’s a wrap!”
This Preserved Lemon Recipe has been linked to Overflowing with Creativity, Katherine Martinelli’s DIY Blog Hop, Whole Food Wednesday, Fat Tuesday, Gluten-Free Wednesday. Click on these links to find many more tasty recipes. It was featured on Clever Chicks Blog Hop, October 2012.
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
Thanks Giulia! I think you’ll like them. They might even work well with braised rabbit.
Love the video! This is a great idea. Will be making soon!
So glad you plan to make them! I hope you love them as much as I do.
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 ~.
Thanks for the nice comments Ray! Hum – a food blogger’s horror film – sounds interesting.
What a great post! I am definitely inspired to make some preserved lemons now.
You’ll definitely find them worth the effort! Thanks!
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.
Thanks for your nice comments! Drop by anytime!
By cool place do you mean the refrigerator for 4 weeks? Great video.
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.
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/
Thanks for stopping by! I just checked out your site and it’s wonderful! I will be returning!
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!
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
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. 
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!
thanks for the vid, a very helpful tool! I have always wanted to make preserved lemons. thanks for the recipe, great site!!
Thanks for the nice comments Bonnie, and for stopping by!
Great recipe for the preserved lemons. Your hands look beautiful in the video. Also, you have some delicious looking food in your posts.
Thanks Lynn! I appreciate your comments!
Hi MJ, your lemon preserves look inspiring and not too difficult, I will have to try this. Thanks! Very nice video.
Suzi
Thanks Suzi!
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!
A Star is Born! Loved the video! Chuckled while reading the tips about making the video.
Thanks Kathy!
yay! opens up a whole new bunch of dishes I can make since to find them here would be difficult.
I always had a hard time finding them as well, that’s why I started making them! Enjoy!
Mj, I love both methods here! Thank you for doing this one. I am definitely saving it.
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!
Sharon – I hope you give these a try. They are so very versatile! Thanks for stopping by!
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!
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.
You made my day Su Anne!!!!!!! Thanks!
I have to try this… Thanks for linking up! Check out my giveaway….
XO, Aimee
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/
Thank you for the recipe MJ
I love lemon and you just gave me a new twist to try
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.
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.
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.
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
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!
I had never heard of preserved lemons before, thanks for the great video!
Kathy Shea Mormino
The Chicken Chick
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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/