Preserved Lemons for Your Pantry
Preserved lemons are like having a little jar of sunshine in your pantry!
Preserved lemons are an essential item in my pantry. They are my go-to ingredient when I want to add a lemony brightness, salt, and depth of flavour to a dish. They can transform a dish from merely good to outstanding.
Preserved lemons are quite easy to make at home, all you need is a mason or canning jar, salt, lemons, and a little patience. The lemons need a month to cure in the salty, lemon juice brine. Once preserved, they will last for up-to six months refrigerated.
I like to use Meyer lemons as I find they work best. if you can’t find Meyer lemons use small, thin-skinned, unwaxed lemons, preferably organic.
What are preserved lemons?
Preserved lemons are an essential ingredient found in Middle Eastern, Indian, and North African cooking where they are used to flavour stews, sauces, and of course Moroccan tagines.
Lemons are pickled or cured in salt and their own juices for several weeks. During the preservation process the tartness of the lemon and the bitterness of the rind are softened and you are left with an intense, concentrated lemon flavoured condiment.
Once the lemons are cured, or preserved, they will last for up-to six months refrigerated.
How to use preserved lemons
Preserved lemons can be used to enhance any number of dishes. You can use preserved lemons in pretty much any recipe where you would use lemon juice or zest.
Try adding them with, or without flesh to roast chicken or fish dishes, soups, and stews for an extra boost of flavour.
Finely chopped, the rind makes a delicious addition to a tuna or salmon salad sandwich or add to your favorite grain bowl.
The salty, lemony juice is a great way to add a hit of brightness to salad dressings, marinades, or aioli.
Preserved lemons will add their own unique saltiness to a dish, when using preserved lemons in a dish always be sure to taste first, before adding additional salt.
Equipment
- 500 ml canning jar
Ingredients
- boiling water (for sterilizing the jar)
- 5-6 small unwaxed lemons (preferably meyer lemons, or small organic)
- 7-8 teaspoons kosher salt or coarse sea salt
- additional lemon juice as required
Instructions
Sterilize the Jar
- Clean a 16 0z/ 500 ml canning jar with warm soapy water then rinse thoroughly. Fill the clean jar with boiling water, or submerge it in a pot of boiling water, for 1-2 minutes to sterilize. Set aside without touching or drying it.
Preparing the Lemons
- Wash the lemons, rinse, and pat dry. Trim the tips off both ends of the lemons.
- Cut an “X” lengthwise into each lemon, cutting about three-quarters of the way down to create quarters. Be careful not cut all the way through, the quarters should still be attached at the base of the lemon.TIP: You can cut one or two of the lemons in half, cutting the “X” into the cut side so that you have a few smaller pieces to pack into any gaps in the jar.
Packing the Jar
- Put a teaspoon of kosher salt in the bottom of the jar. Pack kosher salt into the crevices of each of the quartered lemons. Close the lemons and begin packing them into the jar, pressing the lemons down as you go to release their juices. Make sure the lemons are tightly packed so that they can't move freely.
- Add a teaspoon of kosher salt on top of the lemons and enough fresh lemon juice to cover, leaving a little air space in the jar. Seal the jar and set aside in a cool, dark place (I put mine in my food pantry, a cupboard is fine).
Preserving the lemons
- Week 1For the first week, shake the jar each day to distribute the juice and salt. Then, open the jar and press the lemons down to ensure they are submerged in juice. If needed top with more lemon juice. if there is room in the jar you can add in another lemon. You want the lemons to be tightly packed, so the lemons stay submerged in juice, and don’t rise to the top. Weeks 2-4.The lemons can now be left undisturbed to finish preserving. They will be ready to use in 4-5 weeks, once the rinds are very soft.
Storing the Preserved Lemons
- On the jar is opened ,store the preserved lemons in the refrigerator. Each time you remove a lemon, press down the remaining lemons in the jar so that they stay submerged in juice. Top off with fresh lemon juice if needed.Note: When adding fresh lemon juice, give the jar a shake to distribute the salt and juice, then press down the lemons so they are submerged.The preserved lemons will keep refrigerated for up to 6 months.