Preserved Lemons

preserved lemons
Worth the wait! Preserved lemons, ready to eat after a month.

If you prefer your food bland, skip this blog post.

Until now, when I made preserved lemons in the past, honestly, I struggled to use up an entire jar. Classically, you use preserved lemons in chicken tagine but we don’t eat much chicken. They go well with fish but we eat little fish. You can use them in dressing, but we can eat only so much salad. On top of that, my picky eater won’t touch anything fermented (although she finally tried my ginger beer and liked it—mothers of young picky eaters take heart). With their intensely pungent, walloping umami, super salty and complex flavor, you typically add only a small amount to a dish. How could I possibly use up entire jars of these flavor bombs? I stopped making them. Me, with the prolific lemon tree. What a shame.

Then at my favorite Indian restaurant one night a couple of months ago, my boyfriend Chandra commented on the delicious lemon in the side of pickle we order with our vegetarian tali every time we eat at Darbar. The pickle I eat about once a month or so. The pickle that I adore. 

:O

I picked up the pickle. Preserved lemon. Right there. In the small white dish. How could I not have noticed?

Within a couple of days, I had two large jars of preserved lemons going on my counter.

If you can find preserved lemons in a grocery store, they will cost you a small fortune—around 10 dollars for an 8-ounce jar, more for organic. Although they are worth the price, if you have a jar, some salt, a bunch of lemons and patience—these sit for a month or longer—you can easily make them yourself. Because I have a lemon tree, mine cost me basically nothing. I used about 10 lemons for each 1-liter jar pictured below—six to preserve and four for additional juice that goes into the jar.

preserved lemons
Preserved lemons in the making

Note bene! I use organic lemons from my yard for these. You can find organic lemons at many grocery stores but they may be coated in food-grade wax. If, like me, you would prefer not to eat peels coated in wax, ask your grocer if the lemons have been coated. I have read online that you can pour boiling water over waxed lemons and then scrub off the wax but boiling water will kill the beneficial microbes that you need to ferment these.

Now that you have your lemons, here’s all you do: cut each lemon into quarters but don’t cut all the way through. Leave about 1/2 inch at the bottom to keep the lemons attached. Stuff about 1 tablespoon of salt into the lemon. Stuff the lemon into a clean jar. Stuffing in the lemons will release some juice but you’ll need to add more. Once you have filled the jar with lemons, pour additional lemon juice over them until you have completely covered the lemons in juice. Submersion is very important! These will turn mushy or worse—moldy—if you don’t submerge them completely in liquid. If you do encounter white mold on the surface of the liquid as these ferment, just scrape it off. The lemons will be fine. (I have lived to tell the tale.)

Recipes for preserved lemons vary. Some call for lemons and salt only. Others call for spices such as bay leaves, cloves, coriander seeds, peppercorns, and cinnamon sticks. For this post, I added some peppercorns—five or six—to each jar before I shoved in the lemons.

After I filled the jar, I then put a tiny jam jar (without its lid) on top of the lemons and closed the jar. The lid of the big jar pushes down the little jar, which shoves down the lemons, and causes the liquid to rise and submerge everything. Set the jar aside on a plate to catch any oozing lemon juice. Burp the jar (i.e., open it) every day for the first several days to release any gases building up in there. Wait a month or longer. Use your lemons when the skins have softened completely. Scrape away the pulp, rinse off the salt (depending on the recipe) and add the rinds to your dish.

But what about the pulp? Most recipes that call for preserved lemon instruct you to toss it. That won’t do on this blog. I have some ideas for using the delicious pulp:

  • Add it to salsa. Delicious. Chandra makes salsa often so I threw some pulp in there as a test. Yum.
  • Throw it into soup or sauce. If you want to add a complex lemon flavor to a soup or sauce, toss the pulp in in. Simply break it up with a wooden spoon.
  • Add it to salad dressing. Push it through a strainer first or whir the pulp in a food processor and use it all in salad dressing.
  • Add it to hummus. My hummus recipe calls for lemon and salt like most hummus recipes. How delicious would it taste with preserved lemon pulp, I wondered. Very delicious it turns out! We couldn’t stop eating it.

In short, add the pulp to dips, soups, sauces and dressings that need a bit of oomph.

hummus with preserved lemon pulp
Hummus with preserved lemon pulp

Now I worry about running out of preserved lemons. Chandra and I have been chopping up the preserved lemon peels, mixing them with fermented hot peppers and eating that with my chana masala. So good! All this time, I’ve had the makings of a delicious side pickle and didn’t even realize it! Maybe we’ll just eat in every night.

Preserved Lemons

Ingredients

  • 10 lemons
  • 6 tablespoons sea salt
  • spices if desired: bay leaf, cloves, coriander seeds, peppercorns, cinnamon sticks

Instructions

  1. Cut lemons into quarters but don't cut all the way through. Leave about 1/2 inch at the bottom intact to keep the lemon pieces attached.
  2. Stuff about 1 tablespoon of salt into a cut lemon and stuff the lemon into a clean 1-liter jar.
  3. Once you have filled the jar with lemons, juice the additional lemons and pour juice into the jar until you have completely covered the lemons.
  4. Close the jar and set it on a plate to catch any lemon juice that may soon begin gurgle out of the jar when fermentation begins. Burp the jar (i.e., open it) every day for first several days to release any gases building up inside. Set the jar aside for from a month to up to six months.
  5. The lemons are ready when the skins have softened completely. Scrape away the pulp, rinse off the salt (if necessary) and add the rinds to your dish.
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19 Comment

  1. Now I understand why you are not moving back to Canada. No lemon trees.

    1. The Zero-Waste Chef says: Reply

      Hahaha! I do love my lemon tree!

  2. I didn’t realise these were so easy to make, the hardest part will be finding unwaxed lemons I think! These are around £5.00 for a 300g jar here in the UK, so I’ve never bothered with them.

    1. The Zero-Waste Chef says: Reply

      Right, you’d want unwaxed. Thanks for pointing that out. I forgot to mention it in the post (I don’t think about it since I just pick these from our tree). Organic too.

  3. I saw a bag of about 12 lemons on sale at the greengrocers today for £1 – I didn’t know what to do with all of them but I wished I had read this post beforehand then I would have definitely bought them

    1. The Zero-Waste Chef says: Reply

      That’s a great deal! I hope you come across a similar deal and try these 🙂

  4. Michele Sharik says: Reply

    Just found your blog and love it! ❤️

    When I make preserved lemons I just quarter then and don’t bother leaving them connected on one end. Doesn’t seem to make a difference in the end product and I can put more in a jar.

    1. The Zero-Waste Chef says: Reply

      Thanks for this info. That sounds very efficient. When I make mine, one or two quarters will fall off as I stuff the lemons in the jar. They’re always fine. So do you sprinkle in the salt as you go along, packing the jar? Or mix it all up in a bowl first (quarters and lemons)? I’ll try this in the fall when my tree starts producing like crazy again.

  5. Wonderful! Thank you for this recipe and all the tips. Pinning till lemons are plentiful next winter.

    1. The Zero-Waste Chef says: Reply

      I am somewhat obsessed with preserved lemons. They add so much flavor. And they look so pretty too.

  6. Woohoo! A Zero waste preserved lemon recipe! I found this recipe (http://www.marthastewart.com/967833/barley-risotto-swiss-chard-radishes-and-preserved-lemon) and instantly wanted to make it – but Martha Stewart suggest you to preserve like 50 lemons!! I must only give preserved lemons as birthday gifts if I ever followed her instructions (not a bad idea tough) to not waste it. As I couldn’t find any preserved lemons in the city where I live, and neither did I want to wait a month so to finally try it I decided to give this quick version a try: http://www.cbc.ca/inthekitchen/2013/11/quick-preserved-lemons.html

    And the Barley risotto with chard, radishes and (quickly) preserved lemons and was such success! Another great wanted to ideas what to have these yummy things called preserved lemons with 🙂

    1. The Zero-Waste Chef says: Reply

      Wow, four hours?! :O I didn’t know it could be done. Thanks for the link. Enjoy your lemon-infused dishes.

  7. And what do you do with the additional lemons you juice in there? Love your blog!

    1. The Zero-Waste Chef says: Reply

      Hi Natalia,
      The juice in there is gold! I made dal for thanksgiving and I used to add lemon juice to this but I haven’t had many lemons lately, so I’ve been adding the juice left over from my preserved lemons. I also add it to chana masala. It’s really good in hummus too. The juice adds a lot of flavor. Thanks for the kind words about my blog 🙂 ~ Anne Marie

  8. I followed your recipe. After about a week–today–noticed a bit of black mold on top. What am I doing wrong? Should I toss them and start again?

    1. The Zero-Waste Chef says: Reply

      Hi Chrystina, I’m sorry to hear that yours developed mold. If it’s mold, I would toss them. I’m not sure what the problem would be. I did a quick search and couldn’t find much. I read one thread that said Meyer lemons aren’t acidic enough to make preserved lemons but that doesn’t make sense to me. Were your lemons submerged in liquid? Are you sure it was mold? Was it furry like mold? ~ Anne Marie

  9. Yes it seemed a bit furry, but it was only a teeny bit so I scooped it out and threw it away. There was a bit of black stuff on the side of the jar near the top–away from the lemons and liquid –so I wiped that off with a napkin. I am just watching it now. They are submerged in juice. I am thinking I should probably start again to be on the safe side. I am also making the apple scrap vinegar right beside it and it’s doing great –knock on wood! So I don’t know what the problem was, but I will try again! I love the idea of eating lemon rinds because they are really very healthful for your microbiome! Thanks so much for your site–it’s so inspiring! xoxo–Chrystina

    1. The Zero-Waste Chef says: Reply

      I would probably start over if the spot was black and moldy 🙁 I hate to say that but I don’t want you to get sick. Preserved lemon rinds are fantastic and your gut will love you. I’m glad to hear the vinegar is doing well. Be sure to stir it often to prevent mold in that too. I’m not sure how much I go on about that in the post. I will have to take a look. I find it really helps. Thanks for the kind words about my site 🙂 ~ Anne Marie

  10. Oh and I am using regular lemons, not Meyer so that can’t be it.

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