Preserved Lemons
I love preserved lemons! You'll always find them in my kitchen because they add a unique depth of flavor to countless dishes. While it takes some patience to let them ferment, the wait is well worth it. Plus, making them is incredibly easy.
If you have a large batch of lemons, pickling them is a fantastic way to prevent waste while creating an ingredient that can elevate almost any dish. Add preserved lemons to stews, salads, marinades, legumes, sauces, fish dishes, or even cheese plates. You can also blend them into a spread for sandwiches or dips. No matter how you use them, they’ll bring bold, tangy, and umami-rich flavors to your cooking.
Ingredients
For Pickling
Instructions
- Sterilize the jar: Pour boiling water into the jar, let sit for a minute, then pour it out and dry well.
- Prepare the lemons: Rinse and dry them thoroughly. Slice into ½ cm thick slices.
- Salt the lemons: Place the salt in a bowl and coat the lemon slices from all sides.
- Pack the jar: Arrange the salted lemons in layers, pressing them down firmly to release juice. Add the bay leaves and allspice berries between layers.
- Cover with oil: Pour the neutral oil over the lemons until it reaches the rim of the jar. Seal tightly.
- Fermentation: Let the jar sit at room temperature for 3 weeks before use. Turn the jar upside down every 3–4 days to help distribute the juices.
Note
Tips
- Swap lemons for limes if you prefer a milder, slightly sweeter flavor.
- If using small whole lemons, cut a deep groove into each one, stuff it with salt, and follow the same process.
- Add ½ tsp paprika for a vibrant red color and a subtle smoky flavor.
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