How to Make Preserved Lemons
Preserved lemons are one of my family’s favorite lacto-fermented foods. Packed full of probiotic goodness, these lemons add a bright saltiness to your favorite dishes. They will not disappoint!
Have you ever tried lacto-fermenting foods at home? Most people start with sauerkraut as their gateway food into lacto-fermentation. I was never a fan of sauerkraut in my young adult life, and my first attempt at home fermentation was actually with preserved lemons. Growing up in southern California, lemons are abundant year-round, and often times we struggle to find ways to use all of the lemons we have. If you have extra lemons, try preserving them for longer term storage and use!
What You’ll Need:
Equipment:
- Knife
- Large glass jar for storing
- Press (optional)
Ingredients:
- Organic lemons (preferably Meyer)
- Salt
How to Make Preserved Lemons:
- Thoroughly wash your lemon peels to remove any dirt, or wax residue if your lemons come from the store.
- Slice off the end where the stem attaches to the tree.
- Your lemons, leaving the bottom half inch intact.
- Pack your lemons with salt.
- Place in a large glass container.
- Press down your lemons to release the juices.
- Fully submerge your lemons and add a fermenting weight if necessary.
- Store in a dark place for four to five weeks, burping the jar daily to remove excess gases.
- Place in your refrigerator to be used over the next 6 months.
How to Use Preserved Lemons:
- It’s important to note that prior to eating your preserved lemon, you will want to rinse them to remove excess salt.
- You can use the entire lemon, but my family prefers to use just the peels. We rinse them under cool water, then dice them finally to be added to a variety of dishes.
- Preserved lemons are a delicious addition to Moroccan and Mediterranean dishes.
- Our family likes to add preserved lemon to salads, tagine, and rice to name a few dishes. They are a delicious addition that pack a bright salty punch. They are the key ingredient in my Mediterranean cucumber and tomato salad.
Recipes Using Preserved Lemons:
- Mediterranean cucumber and tomato salad
- Mediterranean Rice
- Apricot Lamb, tagine
Preserved Lemons
Preserved Lemons are the perfect addition to many dishes. They offer a salty brightness packed full of probiotic goodness!
Equipment
- Knife
- Glass or ceramic jar with lid
- Sauerkraut pounder press optional
Ingredients
- Organic Lemons meyer are my favorite
- Salt
Instructions
- Thoroughly wash your lemon peels to remove any dirt, or wax residue if your lemons come from the store.
- Slice off the end where the stem attaches to the tree.
- Quarter your lemons, leaving the bottom half inch intact.
- Pack your lemons with salt.
- Place in a large glass container.
- Press down your lemons to release the juices.
- Fully submerge your lemons and add a fermenting weight if necessary.
- Store in a dark place for 4-5 weeks, burping the jar daily to remove excess gases.
- Place in your refrigerator to be used over the next 6 months.
Tried this recipe?Let us know how it was!
