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Preserved Lemons

by Ben LeBlanc May 14, 2021

Overhead shot of a cutting board with many lemons placed on top. A knife sits to the right of the image. Some lemons are whole and some are sliced.

 

Lemons are a small but mighty fruit. Known for its bitey tartness and mouth-puckering sour kick, the lemon is truly a versatile powerhouse in the culinary world. You probably know all too well that lemons can be zested, juiced, grilled, baked, blended...but did you know they can be preserved?


Unrivaled Flavor:

The flavor is lemony, but it isn’t the same bright, tangy, sour flavor of fresh lemon. The combination of salt, lemon juice, and a lot of patience yields a rich yet mellow lemon flavor that is best described as lemon umami. Preserved lemons are certainly more on the savory flavor spectrum, which is why you will see them called for in many roasts, stews, curries, and soups - such as our Artichoke soup!

 

 

How To Make Preserved Lemons:

Preserving lemons at home is simple and requires little more than lemons, salt, jars, and patience.

What You Need:

  • 5-10 Lemons (3-5 for preserve, 2-5 for juicing)
  • Sea salt (or kosher table salt)
  • Jar with air-tight seal
  • Knife

What You Do:

1. Cut 2-5 lemons into quarters, but not all the way through. Leave about 1/2 inch uncut at the bottom so they are still intact.

2. Pour about 1 tablespoon of salt into the cut lemon and then press the salted lemon into the jar so juice is released. Continue cutting and salting lemons, pressing them into the jar until filled.

3. Juice remaining lemons set aside into the jar so all the salted lemons are covered in juice. Close the jar and let ripen for 3-4 weeks, shaking the jar every day to distribute. After 3-4 weeks, or when rinds are tender, move jar to the refrigerator. Store for 1-6 months.

4. To use preserved lemons, remove a piece and scrap off pulp. Rinse the salt off the rind with water and cut or mince to add to your dish!

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And there you have it! Ready-to-go preserved lemons that taste amazing and add quality, depth, and zest to any meal!

 

Ben LeBlanc
Ben LeBlanc


2 Responses

Karen Watters
Karen Watters

May 18, 2021

for the preserved lemons I do exactly what you did except I add olive oil, garlic, and a sprig of rosemary. After 8 weeks I blend it and it is good on everything

Paula Burch
Paula Burch

May 15, 2021

Thank you and God bless. I appreciate you.

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