The lemon season is on! And it is finally time to make a new batch of the homemade preserved lemons—a little gem in the kitchen. I adore preserved lemons. They are a secret ingredient of sorts (probably not so secret) because they can elevate the simplest of dishes. I love them in salad dressings, chicken roasts, stews, savory baked goods, focaccia with cherry tomatoes, etc.
If you’ve never made the preserved lemons, you should definitely give it a go. Let them transform your next meal easily!
About the ingredients
As there are only two main ingredients in this recipe, and as simple as salt and lemons, you would think not much should or could be said about them, but here we are nevertheless.
First things first, the lemons.
As the lemons are the key ingredient in this recipe, you should try to source Meyer lemons. They have a sweet citrusy, almost floral flavor, which is perfect for the preserved lemons. You will get an extra flavor without any additional spices. Not bad, right? In addition, they tend to have a significantly thinner white fleshy pith, i.e. the bitter part, than some other lemons, which we usually find in the supermarkets.
Since you will be consuming the whole lemon, try to get unwaxed organic lemons of smaller size. Using large lemons makes it quite hard to pack them tightly in the jar.
For the best flavor, always use pure sea salt or kosher salt. Quite a lot of salt goes into this recipe, and it might get ruined if you use table salt. Table salt has a very strong taste, contains additives, and can have a somewhat chemical taste.
Garden lemon tree 
Lemon flower
How to make homemade preserved lemons
The process for the homemade preserved lemons is quite simple.
First, you need to wash and dry the lemons. Then, cut the round part at the stem removing the stem in the process. Next, cut the lemon, lengthwise leaving about 1/4 of the bottom uncut. Finally, rotate the lemon by 90 degrees and make another such cut.
Gently pry open the lemons and add about one tablespoon of salt in between the cut sides. Be generous with the salt.
Place the salted lemons in a large, sterilized jar. The lemons should be snug and not too loose in the jar. Use smaller lemons to fill the gaps.
Once you have added all your lemons and the jar is packed with about one inch of space left, use your hand to push down the lemons. As you push down, the lemons will release the juices and will pack tighter. Next, add some additional lemon juice so that all the lemons are submerged in the lemon juice.
Cover and place it on the counter.
The entire preserving time period should take approximately 3-4 weeks. Check the lemons every day, flipping the jar to distribute the juices and the salt evenly. Also, in the first days, you may notice the lemons popping up above the lemon juice. Using your clean hand, push them down.
Adding flavors
To add additional flavor to your preserved lemons, you can add some or a combination of
- bay leaves, cinnamon, cardamom, black pepper, pink peppercorns, lemongrass, etc.
Storing the homemade preserved lemons
Store these homemade preserved lemons in the refrigerator for up to 6 months.
Other lemon recipes
Homemade Preserved Lemons
Equipment & Tools
- 1 large canning jar (1750 ml ~7.4 cups)
INGREDIENTS
- 1 kg lemons (preferably Meyer lemons, smaller)
- 450 g sea salt
- 315 ml lemon juice
INSTRUCTIONS
- Wash the canning jar and place in the oven at 120ºC/250ºF for at last 10 minutes or until competely dry.
- Wash and pat dry the lemons.
- Cut the round part at the stem removing the stem in the process. Cut the lemon, lengthwise leaving about 1/4 of the bottom uncut. Rotate the lemon by 90 degrees and make another such cut.
- Gently pry open the lemons and add about one tablespoon of salt in between the cut sides. Be generous with the salt.
- Place the salted lemons in the sterilized jar so that they are packed tightly.
- Use your hand to push down the lemons. Add the lemon juice so that all the lemons are submerged.
- Cover and place it on the counter.
- Check the lemons every day and push them down (daily) if not submerged.
