How to Make Preserved Lemons

Preserved Lemons is a unique condiment that brightens up lots of Middle Eastern recipes but can be hard to find in stores ~ I’ll show you how to make preserved lemons right at home, it’s easy!

In parts of the country where citrus grows naturally, the trees are practically groaning with fruit right now.  Some trees topple over or lose branches from the weight of so much bounty.  And the fruit has to be picked in order for the trees to set buds for next year’s crop.  Here in California charities will come and pick your fruit for you in exchange for the harvest.  In stores all over the country this will be the last week or two that citrus will take center stage, before the early strawberries and other spring crops start to come in.  Pretty soon the unusual varieties like Meyer lemons, Cara Cara oranges, and pomelos will be a distant memory.

There aren’t many foods that match the versatility of citrus—we eat it raw, and use it as an ingredient in sweets, meats, fish, vegetables, drinks, and endless condiments.  Every last part of the citrus fruit is valuable in the culinary world.  Citrus can actually do the ‘cooking’ too—the acids in citrus will transform raw fish in ceviche.  And because of the powerful essential oils in their rinds, citrus fruits are a huge source of flavorings  As Ina Garten will tell you, a squeeze of lemon adds that special something to just about every dish imaginable.  There are endless recipes I could have chosen for my week long celebration of citrus, but I decided to focus on ones that feature the glorious fruit as the main ingredient.

Preserved lemons are best known as a Middle Eastern and North African condiment, but the concept of preserving lemons in some sort of brine is an ancient technique in lots of cultures.

Preserved lemons are lemons that are pickled in a brine of salt and their own juice.   You can add a few spices if you want to, or leave them plain.  The fruit ferments at room temperature for a month, and at the end you’ll have an authentic ingredient for Moroccan stews, tagines, salad and couscous.  But, really, you can use them in anywhere you’d normally use lemons.  Basically the flavor is like lemon on steroids.  Intensely ‘lemony’, and silky textured.

The prized part of the preserved lemon is the rind, but you can use the flesh in cooking as well, just remember to remove the seeds.

Your preserved lemons will be ready in a month and you’ll be using them with spring lamb, vegetable couscous, chicken, salads, and anywhere you’d use regular lemons.  They’ll be your new secret ingredient!