I’ve heard of preserved lemons but I’ll admit I didn’t know exactly what they were. I’ve made other fermented citrus treats like Indian lime pickles, Nimbu ka Achaar.

So when I found out how simple these were to make I jumped right in. Preserved lemons are a classic Middle Eastern and Moroccan dish served and used in almost everything. They can be used in almost any recipe that needs a hit of citrus.

Typically these are made with Meyer lemons as they tend to be a bit sweeter. However if you can’t find Meyer lemons, the typical lemons found in the local Western market will work as well. What is far more important is that the lemons are organic. The thing you really eat with preserved lemons is the peel, and that is where pesticides and chemical fertilizers accumulate.

On to the show!

Stuff

• 2 pounds of lemons, organic
• Non-iodized salt
• 2 pint mason jars with lids

The process

1. Clean the lemons.
2. Slice the ends off each lemon.
3. Cut each lemon as if quartering them but do not cut all the way down to one end.
4. Place 1 tsp of salt in the bottom of each mason jar.
5. Place 1 tsp of salt into the center of 1 lemon.
6. Place the lemon in the jar and squish it down to the bottom of the jar.
7. Repeat step 6 with all of the lemons, until both mason jars are full.
8. Fill any remaining room in the jars with filtered non-chlorinated water.
9. Put a lid on the jars.
10. Leave at room temperature for 5-7 days.
11. Place in the fridge and do not consume for at least 3 weeks, preferably a month or longer.
12. Keep for up to 1 year or until they have been eaten (this will happen first).

 

Enjoy!