recipe

February 12, 2021

Easy Preserved Lemons

A jar of preserved lemons | Stephanie HansenPreserved lemons in my kitchen came out of necessity when the COVID-19 pandemic shut down the city. My favorite ingredient in my refrigerator is lemons. They are my go-to seasoning for vegetables, drinks, salad dressing and I even squeeze lemon on fettuccini alfredo and roast chicken. I was panic-stricken in the early days of the pandemic about food shortages, and I reverted to my inner Pioneer woman and started making bread, homemade chicken stock, and pesto. I also tried my hand at preserved lemons just in case there would be a lemon shortage. I began with saving up used lemons for a week and then preserving the rinds. As time has gone on, I buy lemons specifically for pickling, and if you can find Meyer Lemons, those are the best because the skins are so thin. Try this recipe and use it to make my Lemony Hummus but don’t miss some other recipes linked below. Preserved lemons are pandemic proof and last indefinitely.

Ingredients

  •  4 lemons, scrubbed and dried
  • Juice of 1 lemon
  • 7 tsp. kosher salt

Instructions

  • Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go.
  • Layer the lemon wedges in a wide-mouthed 16-ounce mason jar
  • Cover each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons’ juice as you go.
  • Leave ½ inch of space from the top of the jar
  • Top off the jar with the lemon juice
  • Refrigerate for 4 days, then flip the jar over and wait another 4 days before using.

If you are like me you make a batch of these and then think – well now what? Besides my Lemony Hummus,  try a few of these other recipes that make great use of these tasty magic morsels:

Preserved Lemon Aioli from Amanda Hesser at Food52

Preserved Lemon Cocktail from The Sweetest Occasion

Preserved Lemon Curd from Phickle

Lamb Tagine With Apricots & Olives from Brooklyn Supper

Lentil Soup With Preserved Lemon from FancyFoodFancy

Moroccan Chicken With Lemon & Olives from Simply Recipes

 

This post contains an affiliate link

Easy Preserved Lemons

Ingredients

  •  4 lemons, scrubbed and dried
  • Juice of 1 lemon
  • 7 tsp. kosher salt

Instructions

  • Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go.
  • Layer the lemon wedges in a wide-mouthed 16-ounce mason jar
  • Cover each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons’ juice as you go.
  • Leave ½ inch of space from the top of the jar
  • Top off the jar with the lemon juice
  • Refrigerate for 4 days, then flip the jar over and wait another 4 days before using.