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You are here: Home / Food / Easy DIY Preserved Lemons

Easy DIY Preserved Lemons

April 18, 2015 by Brett Youmans 4 Comments

Have you tried preserved lemons?

Preserved-Lemons-1

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender.  This technique pickles the fruit creating a versatile accompaniment for many dishes.  Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.

Follow this super easy how-to and you’ll be enjoying some preserved lemon deliciousness in a few weeks!

1.  Scrub the lemons under hot water to remove any wax or dirt.  Cut into quarters leaving attached at the stem end.

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender.  This technique pickles the fruit creating a versatile accompaniment for many dishes.  Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.  Easy DIY Preserved Lemons | GreenThumbWhiteApron.com

2.  Gently spread the quarters apart and add 1 tablespoon salt.

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender.  This technique pickles the fruit creating a versatile accompaniment for many dishes.  Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.  Easy DIY Preserved Lemons | GreenThumbWhiteApron.com

3.  Place in jar and repeat with remaining lemons…

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender.  This technique pickles the fruit creating a versatile accompaniment for many dishes.  Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.  Easy DIY Preserved Lemons | GreenThumbWhiteApron.com

4.  … pressing down to pack.

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender.  This technique pickles the fruit creating a versatile accompaniment for many dishes.  Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.  Easy DIY Preserved Lemons | GreenThumbWhiteApron.com

5.  Fill the jar with lemon juice to within 1/2-inch of top and tightly seal with lid.  Before using, place in a cool dark place for at least 3 weeks turning occasionally to evenly distribute the juice and salt.

Try these tips for success:

  • Use Meyer lemons for their thin skins but the more common (and less seasonal) Eureka or Lisbon varieties will work just fine in this recipe.
  • Add peppercorns, bay leaf, garlic cloves, coriander seeds, or a cinnamon stick to the jar for a flavor enhancement.
  • To use, remove the pulp and rinse under cool water to remove salt.
  • Refrigerate after using.

Easy DIY Preserved Lemons
 
Print
Prep time
15 minutes
Cook time
Total time
15 minutes
 
A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender. This technique pickles the fruit creating a versatile accompaniment for many dishes. Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Condiment
Serves: 1 quart
Ingredients
  • 5 ripe lemons, preferably organic
  • 5 tablespoons Kosher or sea salt
  • 1 cup freshly squeezed lemon juice, plus additional as necessary
Instructions
  1. Sterilize a 1-quart jar in boiling water; set aside to drain.
  2. Scrub the lemons under hot water to remove any wax or dirt. Cut into quarters leaving attached at the stem end. Gently spread the quarters apart and add 1 tablespoon salt. Place in jar and repeat with remaining lemons, pressing down to pack.
  3. Fill the jar with lemon juice to within ½-inch of top and tightly seal with lid. Before using, place in a cool dark place for at least 3 weeks turning occasionally to evenly distribute the juice and salt.
Notes
Use Meyer lemons for their thin skins but the more common (and less seasonal) Eureka or Lisbon varieties will work just fine in this recipe.

Add peppercorns, bay leaf, garlic cloves, coriander seeds, or a cinnamon stick to the jar for a flavor enhancement.

To use, remove the pulp and rinse under cool water to remove salt.

Refrigerate after using.

Store jars in refrigerator for up to 6 months.
3.2.2925

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender. This technique pickles the fruit creating a versatile accompaniment for many dishes. Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal. Easy DIY Preserved Lemons | GreenThumbWhiteApron.com

The post Easy DIY Preserved Lemons appeared first on Green Thumb White Apron.

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Filed Under: Food, Popular Posts Tagged With: condiments, lemon, Preserved Lemons, recipe, Side Dish

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Comments

  1. Carol says

    June 17, 2015 at 11:23 am

    It sounds delicious, but I need to ask – is it the lemon peel you eat, or the pulp? Or does it depend on the recipe? Your instructions say to remove the pulp, which is why I am wondering.

    Reply
    • Brett Youmans says

      June 17, 2015 at 11:44 am

      Hi Carol — great question! Mainly the peel is used. The brine actually pickles it changing the texture and taste into something wonderful. I have seen recipes that call for using the pulp in stews and sauces but I find it to be a little too salty.

      Reply
      • Carol says

        June 17, 2015 at 8:03 pm

        Thanks, Brett…..I will have to do some recipe hunting now!

        Reply
        • Brett Youmans says

          June 17, 2015 at 8:10 pm

          Here’s a good one to get you started from my friends over at Colavita that was part of our Spring Olive Oil Guide. http://main.colavita.com/italian-chicken-tagine/

          Also, I’m just finishing up a summer orzo pasta salad with a preserved lemon vinaigrette that I’ll post here on the blog soon! 🙂

          Reply

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