Preserved Lemons


Preserved Lemons

Preserved Lemons

Preserved Lemons

 I got this recipe straight from one of my favorite middle eastern cook books, Claudia Roden’s The New Book of Middle Eastern Food.  Fabulous book that I would recommend if you really want to learn some middle eastern cooking.  I am posting this recipe first because some of the recipes I am going to post in the very near future call for these flavorful little lemons.  Chad and I made these almost a year ago and are finally getting around to actually cooking with them.  And had I known how great their flavor was… I would have used them long before now!!!  I will definitely keep preserved lemons on hand at all times!

Ingredients List:

4 lemons (choose them with thick skins)

4 TBS sea salt  (I actually used kosher salt)

Juice of 4 or more lemons


Cut them into quarters but not cutting all the way through at the stem end.  Stuff each lemon with plenty of salt.  Put them into a mason jar and press them down so that they are squashed together.  Put the lid on and leave for 3 – 4 days.  By this time, the lemons will have started to release some of their own juices and the skins will have softened.  Press them down as much as you can and add more lemon juice to cover them completely.  Close the jar and leave in a cool place for at least a month.  The longer they sit, the better the flavor.  I can vouch for that since we waited nearly a year!  Before using them,  rinse them well to get rid of the salt.  Scoop out and discard the pulp.

*I copied this almost word for word out of her cook book.  She gives some other methods in the book but also states that this method gives the best results!!!  So… now GO preserve some lemons!!!


Below is a link to the cook book.  I would recommend picking up a copy!

Speak Your Mind