You know how the saying goes: When life gives you lemons, make preserved lemons!
You could make Lemonade, of course, but Preserved Lemons are so much better.
You could also purchase them from the store, and I won’t tell you not to. What I will tell you is this: All you need to make them is lemons, salt, and a jar to put them in. The jar of preserved lemons that I saw at the store the other day was around $7.50, and there were two lemons in it. You can make a lot more of them for that much!
How to make Preserved Lemons:
How to use your homemade preserved lemons:
- Minced on Tabouli or Hummus
- As a key ingredient in Moroccan Chicken
- As a Parmesan sub in Zoodles with Kale & Lemon
- On any dish you want to add a umami packed, citrusy punch!
All you need is lemons, salt, and a little patience.
- lemons (Meyers if you can get them)
- salt (I used Himalayan pink salt, but you can use any kind you’d like)
- optional; one or a combination: a bay leaf, small chili pepper, coriander seeds, Nigella seeds, a few whole cloves
- Rinse the lemons and pat them dry. Cut off the very top of a lemon. Cut an X through the top, about 2/3 of the way through, leaving the bottom 1/3 intact. Repeat with the remaining lemons.
- Generously cover all cut surfaces of the lemons with salt and drop them in the jar as you go. Push them down gently to release their juices and to ensure they’re cozy and snug in there.
- Add any additions, if desired. Sprinkle a layer of salt over the top and screw on the lid.
- Set aside at room temperature for one month. For the first 3-4 days, open the jar and press down gently on the lemons to release some of their juices. There will be more each day. Do this until the lemons are completely submerged.
- After one month, store in the fridge.
Once your lemons are ready to use: Generally the pulp is discarded and the rind is what’s used in recipes. You can, of course use the whole thing but keep in mind there is a high salt content in the lemons, so adjust seasoning accordingly.
Keywords: preserved lemons
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