Preserved Lemons
Lemon’s aren’t really ‘seasonal’ as lemon trees go on producing fruit whenever they feel like it. But, at this time of year when owners of citrus groves are giving away oranges, there are often free lemons to be had too. I was a bit dubious about this recipe at first. But two years of a constant supply of preserved lemons has definitely changed my mind.
I wasn’t even sure what to do with the finished produce initially, but let me tell you, there are a myriad ways a preserved lemon can come in handy! We chop the skin up for use in salads, rice, stews, curries, couscous, bulgar wheat and well anything really that could do with a spicy citrus tang! They’re particularly good with Middle Eastern dishes.
How to Preserve Lemons
- Scrub (really well if they’re shop bought waxed lemons) and slice into wedges.
- Rub the cut surface of each wedge with a generous amount of salt.
- Put into glass jars, adding a few tablespoons of fresh lemon juice and 2 tbsp salt.
- Top up with boiling water to cover the lemons.
- Seal and leave for one month for the flavours to develop.
Discard the flesh (which will be very salty) before adding the rind to your chosen recipe.
Another method I use is this:
- Scrub and thinly slice the lemons.
- Put in a colander and sprinkle generously with salt.
- Leave overnight to soften.
- Pack into sterilised glass jars adding paprika or chillies between the layers.
- Cover with olive oil.
- Seal and leave for one month before using.
The flesh is good to eat too with this method. We often have these just cut up in salads.
I can’t decide which method I prefer, though the oil from the second is useful in salad dressings and marinades too.
Bueno! One day I’m hoping to use my own lemons for these recipes, but since we’ve only had three fruits so far from the lemon tree I’ll have to make do with lemons gifted by friends for a little while yet!
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This is a brilliant idea! Thank you!
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Will be preserving a load this week. The post encouraged me to cadge a few baskets of lemons from some friends who can’t eat all theirs!
Thanks for these recipes. People don’t give away lemons here, but I’d still like to try it. I buy jars of them to use in tagines – they do add a lovely tangy flavour, especially with lamb.
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Thanks for this excellent idea!