THE RECIPE JOURNAL · Side Dish
Making Preserved Lemons
Preserved lemons add a bright, tangy flavor that can transform a variety of dishes. This simple recipe will guide you through the easy process of pickling lemons to enhance your cooking.
FROM THE KITCHEN • Making Preserved Lemons
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing your lemon slices with kosher salt until they’re well coated. Pop them into a clean, 2-quart glass jar and pour in the lemon juice. Seal the jar tightly and leave it out on the counter for about a week. Remember to give the jar a little shake or turn it over every day to help the flavors develop. After a week, add enough olive oil on top to completely cover the lemons—this helps preserve them. Store the jar in the fridge, where the lemons will keep for up to four months. When you’re ready to use them, scoop out the lemon pulp and scrape off the white pith, leaving just the bright yellow rind. Slice the rind into thin strips and toss them into your favorite recipes for a fresh, tangy kick.
Why you’ll love it
Preserved lemons add a unique tangy and salty flavor that brightens many dishes. They bring a wonderful complexity to stews, salads, and dressings. Plus, making them at home is easy and rewarding.
How to serve
Chop the preserved lemons finely and add them to couscous, tagines, or roasted vegetables. They also work well in salad dressings and marinades to give a bright, zesty kick.
Storage & leftovers
Keep the preserved lemons in a sterilized jar with the brine fully covering them. Store in the refrigerator after opening to maintain freshness. Properly stored, they can last for up to six months or longer.
