Preserved Lemons

Preserved Lemons

While preserved lemons are a mainstay of Moroccan food, they're the secret pantry ingredient you didn't know you needed. Add the minced peel to salads, place slices on top of fish when roasting, or combine with parsley and garlic for a pumped-up gremolata. You'll find preserved lemons have a more concentrated flavor with less acidity, and of course are naturally salty so you won't need to add any additional salt to a recipe that uses them.

star

Preserved Lemons

Preserved lemons take about a month to soften and break down to the ideal texture and can be stored in the fridge for up to a year. Be sure to use kosher salt for this recipe, and Meyer Lemons if you can find them.

Ingredients

  • 2 cups kosher salt, such as Diamond brand
  • ½ cup granulated sugar
  • 5 lemons, scrubbed and quartered

Directions

  1. Mix the salt and sugar together in a bowl. In a 1 quart mason jar, pack alternating layers of salt mixture and lemons, packing tightly. Cover and chill in the fridge. For the first two weeks, shake the jar every few days to help distribute the brine. After that, they can remain in the fridge for up to a year.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.