📝 About This Recipe
A cornerstone of North African cuisine, these preserved lemons undergo a transformative fermentation process that turns bitter rinds into silky, umami-rich gold. The salt cures the citrus, mellowing the tartness while intensifying the floral, aromatic oils found in the skin. Once cured, they provide an unparalleled depth of flavor to tagines, dressings, and roasted meats that fresh citrus simply cannot replicate.
🥗 Ingredients
The Citrus
- 10-12 pieces Eureka or Meyer Lemons (organic and scrubbed very clean)
- 2-3 cups Fresh Lemon Juice (as needed to cover the lemons completely)
The Curing Agent
- 1 cup Kosher Salt or Sea Salt (avoid iodized salt which can cloud the brine)
Aromatics and Spices
- 4 pieces Bay Leaves (dried or fresh)
- 2 pieces Cinnamon Stick (broken in half)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Coriander Seeds (whole)
- 1/2 teaspoon Fennel Seeds
- 4 pieces Whole Cloves
- 2 pieces Dried Red Chilies (optional, for a subtle heat)
- 2 tablespoons Extra Virgin Olive Oil (to seal the top of the jar)
👨🍳 Instructions
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1
Sterilize two wide-mouth quart-sized glass jars and their lids by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle.
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2
Scrub the lemons thoroughly under warm water to remove any wax or debris. Pat them completely dry with a clean kitchen towel.
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3
Trim the small nubby stem end off each lemon, but leave the blossom end intact. This helps keep the lemon together during the initial salting.
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4
Stand a lemon on its end and cut it lengthwise as if you were going to quarter it, but stop about 1/2 inch from the bottom so the four segments remain attached at the base.
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5
Carefully pry the lemon open and sprinkle about 1 tablespoon of salt into the center, coating the exposed flesh generously.
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6
Place 2 tablespoons of salt and a portion of the spices (peppercorns, coriander, cloves, fennel) at the bottom of the sterilized jar.
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7
Place the salted lemon into the jar and press down firmly with a wooden spoon or a tamper to release its juices. Repeat with more lemons.
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8
As you layer the lemons, tuck the bay leaves, cinnamon sticks, and dried chilies against the glass sides of the jar for a beautiful aesthetic and even infusion.
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9
Continue packing the lemons tightly. The goal is to have the lemons submerged in their own juice. If the juice from the lemons doesn't cover them completely, pour in additional fresh-squeezed lemon juice.
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10
Leave about 1/2 inch of headspace at the top of the jar. Sprinkle one final tablespoon of salt over the top.
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11
Optional: Pour a thin layer of olive oil over the surface of the liquid to create an airtight seal that prevents mold growth.
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12
Seal the jars tightly and store them in a cool, dark place for 3 to 4 weeks. Shake the jar every few days to redistribute the salt and juice.
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13
After 4 weeks, the rinds will be translucent and soft. Move the jars to the refrigerator, where they will keep for up to 6 months.
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14
To use, remove a lemon with a clean utensil. Rinse under cold water to remove excess salt, discard the seeds and the pulp (optional, though the rind is the prize), and mince the rind for your recipe.
💡 Chef's Tips
Always use organic lemons as you will be eating the peel, which is where pesticides concentrate. Ensure the lemons are always fully submerged in the brine; if they float up, use a glass fermentation weight to keep them down. If you see a white lacy film on top, don't panic—it's likely Kahm yeast, which is harmless and can be skimmed off, but if it's fuzzy or colorful, discard the batch. For a faster cure, you can freeze the lemons overnight before salting; this breaks down the cell walls and softens the rinds more quickly. Don't throw away the salty lemon brine! Use it in place of salt in salad dressings or to flavor a dirty martini.
🍽️ Serving Suggestions
Finely mince the rind and fold it into a classic Moroccan Chicken Tagine with green olives. Whisk minced preserved lemon into Greek yogurt with garlic and mint for a vibrant vegetable dip. Toss slivers of the rind with roasted asparagus, pine nuts, and a drizzle of brown butter. Add a spoonful of the chopped peel to a grain salad featuring quinoa, chickpeas, and fresh parsley. Stir into a seafood linguine with chili flakes and white wine for a bright, salty kick.