Preserved Lemons

Preserved lemons are one of my favorite things to use. They are half a condiment, half a flavoring agent, and overall just a great way to get some acid into your cooking, without feeling like you’re throwing a whole lemon in there (even though you are…but we’ll get to that later).

Preserved lemons originated in North African and Middle Eastern cooking. They are essentially a pickled lemon, but instead of using the classic pickling combination of sugar, salt and vinegar, preserved lemons rely on the natural juice from the lemon to act as the flavoring and preservation agent. It’s kind of magical and will definitely change the way you think about cooking.

Read on for more about these lemons, how to use them, and how to make this two-ingredient preserved lemon recipe!

The origin of preserved lemons

The origin of preserved lemons come from a simple need, to preserve them. I know, coming at you with HOT facts here lol. But as lemons grew more abundant in the Mediterranean and countries like Morocco, so did the need to use lemons and store them. This created the technique of preserving lemons in their own juices with just a touch of salt and seasoning.

It was created in North African countries and countries along the Mediterranean, and then became popularized as more regions with an abundance of lemons started to use the method as well.

Now it’s commonplace as an amazing way to add more flavor to salads, pastas, soups, really anything.

How to use preserved lemons

There are multiple ways to use preserved lemons, and I promise you won’t run out of ideas. Once you have a taste for them, you’ll be able to find plenty of ways to use them.

I love using them in this edamame salad or farro bowl, but here are other ways to naturally use preserved lemon in your cooking:

• Soups – This is one of the most common ways to use preserved lemon, you just chop up the whole lemon and use it as an easy way to add acid and saltiness to a stew.
• Salad dressings – a finely chopped preserved lemon adds SO much to a salad dressing. It adds an extra hit of lemon juice and umami flavor, while adding a nice texture.
• Grain bowls and bean bowls – Much like the farro bowl linked above, preserved lemon is an amazing addition to any grain or bean bowl. It’s mild enough to use the rind, but still packs so much flavor.
• Sauces, dips and spreads – If you are making a hummus, dip, chutney or any spread, toss in a preserved lemon in place of lemon juice or vinegar and watch the magic happen.
• Avocado Toast – An avocado toast topped with feta and preserved lemon is divine.
• Cocktails and drinks – blending preserved lemons with an iced cocktail or even in a smoothie sounds crazy – but it is really insanely good.

How to make preserved lemons at home

Making this recipe is easy, you just need lemons, salt, optional spices and some time! Here’s how to make it:

• Wash 5 lemons well and cut them into halves. Leave the tips intact and cut the halves into “quarters,” spreading out the edges so that just the tip connects them.
• Add the salt to a shallow dish and toss each lemon in the salt, using your fingers to coat the whole lemon in a thin layer of salt.
• Squeeze the lemon pieces into the mason jar and press them down with your hands so that they are completely covered in their own juice. You want them as compact and covered as possible.
• Squeeze just the juice of the remaining lemon over the top of the mason jar to make sure all the other lemons are fully covered in lemon juice.
• Put this jar in the fridge, give it a flip every week, and it will be ready in about a month!

And that’s it for this preserved lemon recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3