How to Make Preserved Lemons

By Savannah Potts, Culinary Nutrition Intern

Today I want to share something that I discovered that is now a fridge staple for me – Moroccan preserved lemons. This summer I worked for a plant-based food program in Birmingham, Alabama, that incorporated a lot of trendier ingredients into their menu items, such as avocado toast, tomato sandwiches, Israeli parsley salads, and more. It was here that I learned that subtle additions of bright flavors can transform a dish into something unique and have people asking how we made something so simple taste so good.

The beautiful concoction of preserved lemons is a staple in traditional Moroccan cuisine and is appearing in the U.S. more frequently. It’s commonly used in chicken dishes, soups, and even desserts, and can be essentially be thought of as a more fun and complex version of salt. Since America has recently discovered this salty and bright way to liven up their dishes with a little international flair, I’m going to teach you how to make this two-ingredient recipe (really, that’s it), as well as three dishes to use them in.

Meyer lemons and kosher salt are the only ingredients, essentially pickling the lemons after they sit for a couple of weeks. Although you have to wait a bit for the final product, it’s worth it after you discover how easy they are to make as well as their versatility in various dishes. Any part of the lemon can be used in your food, including the rinds. I like to add the juice to some things and dice up the rinds for others. It really just depends on what degree of lemon flavor or saltiness you wish to add to your dish.

Lemons boast multiple health benefits and are particularly known for their antioxidant power due to their vitamin C and flavonoid content. These compounds fight harmful free radicals in the body, reducing risk for many illnesses such as cancer, infection, and heart disease. They’re also beneficial to your skin health and immune system. It’s known within the science community that one can have a healthy diet rich in every nutrient and not consume vitamin C, so it’s important to monitor your intake. Common sources include citrus fruits, strawberries, kale, kiwis, broccoli, bell peppers, and Brussels sprouts.

For this recipe we are not using ordinary lemons. Meyer lemons are currently in season (November through March). They used to be difficult to find in US grocery stores, but are becoming more mainstream. I picked mine up at Aldi in my small hometown in Tennessee.They have more sugar and less acid than a normal lemon, like a cross between an orange and lemon, adding brightness to dishes with less acidity. However, if you absolutely cannot find them a more common variety will still work.

Wash and dry lemons. Wash and dry mason jar. Slice lemon in half.

Slice each half into quarters, but only cutting halfway down to create a slit.

Pour about 1 teaspoon salt onto each lemon half.

Knead the salt into the lemon halves by pulling back and forth at the slit.

Drop the lemons, cut side down, into the mason jar.

Push down on the lemons with the handle of a wooden spoon, squeezing the juice out of the lemons until the lemon is submerged in juice.

Repeat until the jar is full.

Secure the jar lid tightly, and store in a cool dark place for about 3 weeks before using. Refrigerate after opening.

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Preserved Lemons

To prepare this recipe, you'll need a mason jar sanitized with hot water. The jar you use can be as large or as small as you like, which will determine the amount of lemons and salt you will need. For example, I used a smaller jar that only held about 4 lemons. You'll also need a cutting board, knife, and a wooden spoon with a long handle. 

Author Savannah Potts, Culinary Nutrition Intern

Ingredients

• Kosher salt
• Meyer lemons

Instructions

1. Wash and dry lemons, and cut a lemon in half. Slice each half into quarters, but only cutting halfway down to create a slit (see pictures above). 

2. Pour about 1 teaspoon salt onto each lemon half, kneading the salt into the lemon halves by pulling back and forth at the slit. 

3. Drop the lemon halves, cut side down down, into the mason jar.

4. Push down on the lemons with the handle of a wooden spoon, squeezing the juice out of the lemons until the lemons are submerged in juice.

5. Repeat until the jar is full. 

6. Secure the jar lid tightly, and store in a cool dark place for about 3 weeks before using. Refrigerate after opening.  

Go ahead and get your lemons going, and check back for three ways to use preserved lemons to add flavor to several dishes!