Preserved Lemons

Whole lemons get deeply salted, spiced, and packed into jars where time transforms them into something rich, briny, and wildly versatile. Use them to punch up vinaigrettes, dressings, or braises.

Why You'll Love Preserved Lemons

It's a zero-effort upgrade that pays dividends for months. Once you try them, you'll never want to be without a jar again.

Tips and Tricks

• Use Meyer lemons if you can find them-they're thinner-skinned and extra fragrant.
• Don't worry if it looks dry on Day 1-the salt will keep drawing out juice over the first few days. Just give it a shake now and then.

Variations

• Add black peppercorns, pink peppercorns, or star anise for different spice profiles.
• Try using lime or kumquat instead of lemon for a twist.

Substitutions

• If guajillo chile isn't available, sub with a dried chile de árbol (spicier) or omit entirely for a milder flavor.
• Cinnamon stick can be replaced with a pinch of ground cinnamon in a pinch.

Best served with

• Preserved lemon vinaigrette
• Tagines and braises
• Roasted chicken
• Compound butters
• Couscous, farro, or grain bowls

How to Store Leftovers

• Keep tightly sealed at room temperature for up to 6 months. Once opened, you can refrigerate for longer shelf life.

Common Questions

Preserved Lemons

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Whole lemons get deeply salted, spiced, and packed into jars where time transforms them into something rich, briny, and wildly versatile. Use them to punch up vinaigrettes, dressings, or braises.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 5 days d

Course: Pantry

Cuisine: Mediterranean, Moroccan

Calories: 118

Ingredients Equipment Method Nutrition

Ingredients

  

• 12 large lemons
• 3 tablespoon coriander seeds
• 3 tablespoon fennel seeds
• 2 cups kosher salt
• 1 dried guajillo chile
• 6 thyme sprigs
• ½ cinnamon stick crushed
• 2 bay leaves crumbled

Equipment

• Large Mixing Bowl
• Paring knife
• 2-quart glass jar with airtight lid
• Small sauté pan

Method

 

1. Cut a deep X into the top of each lemon, stopping about ¼ inch from the base so each one opens like a flower but stays intact.
2. Toast the coriander and fennel seeds in a dry pan over medium heat until fragrant and just browned, about 3 minutes.
3. In a medium bowl, mix together the kosher salt, toasted spices, guajillo chile, thyme, cinnamon stick, and crumbled bay leaves.
4. Working over a large bowl, stuff each lemon with the salt-spice mixture, gently pressing it in to release juice and start breaking down the flesh.
5. Once all lemons are packed, pour any remaining spice mixture over the top and gently toss with your hands.
6. Pack the lemons into a clean 2-quart glass jar, pressing them down firmly to submerge them in their own juices.
7. Pour in any remaining liquid and aromatics from the bowl.
8. Seal the jar and leave it at room temperature, out of direct sunlight, for 3 to 4 weeks until the rinds are soft.
9. They'll keep sealed and unrefrigerated for up to 6 months.

Nutrition

Calories: 118kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 226369mgPotassium: 587mgFiber: 15gSugar: 0.04gVitamin A: 327IUVitamin C: 17mgCalcium: 505mgIron: 9mg

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