Preserved Lemons
Our lemon tree in the garden is overflowing this year, and it’s hard to keep up with all the fruits. I needed a way to use them, so why not make preserved lemons? They are one of those magical ingredients that instantly elevate a dish. Their intense, tangy-salty flavor brings depth to everything from Moroccan tagines to simple roasted vegetables, dressings, or even a drizzle over baked fish. A little goes a long way, and they’re perfect for adding brightness to winter dishes when fresh citrus is limited. Once you make your own, you’ll find yourself reaching for them again and again — they’re a pantry treasure that transforms ordinary recipes into something fragrant, exotic, and utterly delicious.
Preparation
1. Wash the lemons thoroughly. Slice each lemon lengthwise into quarters — but don’t cut all the way through. Leave the quarters attached at the base so the lemon opens like a flower.
2. Open the lemons gently and pack 1 tablespoon of sea salt inside each lemon.
3. Press lemons tightly into the jar to release their juices naturally.
Add more salt between layers if needed.
4. Once the jar is full, pour enough fresh lemon juice to completely cover the lemons.
This prevents mold and ensures safe fermentation.
5. Close the jar tightly and give it a gentle shake.
Fermentation Time
For the first week:
Keep the jar at room temperature.
Shake it once a day to redistribute the salt and juices.
After 1 week:
Store the jar in the fridge for 3–4 weeks.
They are ready after a total of 4 weeks
Ingredients
Yield: For 1 glass jar
Time: 30 Minuten
5–6 organic lemons
Additional fresh lemon juice (2–3 lemons)
4–5 tablespoons coarse sea salt (more if needed)
A clean glass jar with a tight lid (sterilized)
