Delicious & Easy
Salt-Preserved Lemons
Embrace the Middle Eastern practice of salt curing. Burying citrus in salt will develop the fruit’s complex and savory flavors; the resulting preserves add depth and vibrancy to dishes, infusing them with a touch of sunshine.
Try your preserved lemons in this recipe:
Creamy Herb & Preserved Lemon Dressing »
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Preserving Citrus »
Originally published in issue 76.
Ingredients for
Salt-Preserved Lemons
10 lemons (preferably Eureka, Sorrento, or Meyer)
1⁄2 cup to 1 cup kosher salt (Morton or Diamond Crystal)
2 tablespoons sugar (optional)
Optional herbs and spices: dried chiles, cinnamon sticks, fennel seeds, coriander seeds, peppercorns, rosemary, dried bay leaves
Lemon juice, as needed
Equipment
Sterilized wide-mouth quart-size glass jar
Rubber gloves
Large glass bow
Cutting board and knife
Instructions for
Salt-Preserved Lemons
Cut 8 lemons: Start by removing about 1⁄4 inch off the top of each lemon, then cut each lemon in half. Split each half in half, but not all the way through, keeping them connected at the bottom by the skin.
In a large bowl, whisk together 1⁄2 cup of kosher salt and sugar. Add the halved lemons to the bowl. Toss them well, opening up the split lemon halves slightly to stuff with the salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours. The lemons will release some juice during this time.
Place 2 tablespoons of salt at the bottom of a sterilized canning jar. Transfer the salted lemons and their juices to the jar, pressing them firmly into the jar. Layer in any optional spices. Press down on the lemons once more to extract as much juice as possible. If the lemons are not completely covered by juice, top up with fresh lemon juice (from 2 remaining lemons) until they are submerged. Add more salt if needed.
Seal the jar shut with a plastic lid. Avoid using metal lids for preserving lemons as the salt can corrode the metal over time. Opt for a jar with a rubber seal and a glass or plastic lid, like a Weck jar. Store the jar in the refrigerator for at least 2 weeks, or until the rinds of the lemons soften.
The preserved lemons will last for up to 6 months in the refrigerator. Occasionally turn the jar upside down while storing to distribute the flavors. Once opened, jars of preserved lemons can keep for months in the refrigerator and may develop a deeper pickled flavor and softer texture over time. A glass fermentation weight is helpful to keep lemons submerged.
To use preserved lemons in cooking, remove one from the jar and rinse it to remove excess salt. Discard any seeds. The rinsed lemons will still be quite salty; you aren't losing out on any of their flavor by rinsing them. Remove the pulp and thinly slice or chop the preserved lemon rind to use in your recipe.
Use in soups and stews for added depth of flavor, or add a few drops of brine to seltzer water with fresh lemon, or mix into pasta in place of salt.
Frequently asked
Questions About This Recipe
How do you clean citrus before preserving?
1. Clean citrus thoroughly by creating a solution of 1 teaspoon of baking soda to 2 cups of water.
2. Soak citrus whole for 5 minutes to remove dirt and pesticide residue.
3. Dry the fruit well before use.
