AMAZING PRESERVED LEMONS | Recipe
155,139
Published 2015-04-13
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PRESERVED LEMONS (makes 1 quart)
meyer lemons 8 to 9 each
Kosher Salt .5 cup
Fresh Bay Leaves 2 each
Cinnamon Stick 1 each
Black Peppercorns 10 each
Water as needed
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#preservedlemons #kitchenandcraft #pickles #recipe #lemons #moroccanfood
All Comments (21)
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How do you include preserved lemons in your cooking? I've been using them in a few different ways: (1) finishing braised dishes off with some thinly sliced rind just before serving, (2) using the rind to make a vinaigrette that I add to salads and some raw seafood preparations, (3) adding some thin slices of rind to fresh pan-roasted fish before serving.
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Don't throw away the inside part of the fruit just chop and add to whatever you are preparing. The pulp is good in tajines (not the skin until you serve), soups, stews, pasta and salads. Never put the skin in to cook because the oils will be bitter, just julienne and use at the end. But the pulp is good in anything - delicious.
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I enjoy adding preserved lemon to hummus. I use both pulp and peel and just process it with everything else. Delish!
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In Egypt, Lebanon, Syria,... etc, a little less salt, more aromatics, longer ferment. The result is like pickles from another world... They can be used as preserved lemons too. The shelf life is almost indefinite.
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I just made sauerkraut and used preserved lemons in it. WOW what a soft lemony essence. I don’t really like sauerkraut but with the preserved lemons it is now delicious.
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If you muddle some salted lemons with sugar and then add soda to it, it makes for an awesome drink. Iced salted lemon soda is perfect for hot weather, actually. Vietnam is very hot, so we developed this recipe to combat it =)).
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Lovely mixed in with brown rice tamari or soy sauce and some spring onion and tuna
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I cut the whole thing up and throw in a huge salad and add a little seeds, and that's it. Just eat. I use the rind to flavor rice and riced cauliflower in Mediterranean and Asian cooking. I have used the rind in salmon cakes, Portuguese cod dishes. I have used the rind in fry breads. YUM YUM YUM
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If you are able to get them then I recommend using Meyer Lemons for this. The fragrance and the flavor of the skin intensifies as they are preserved PLUS they are incredibly juicy!! You don’t even need to add lemon juice or water. The Meyers have plenty of juice.
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Thank you this is the proper technique that I was looking for. Preserving lemons I believe this is the Moroccan way. Also ty for added tips cinnamon stick, bay leaf and the whole peppercorn Thanks again
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This was great! I just made a cucumber mint salad with radishes and zest of blood orange & lemon. I want to try preserving grapefruit and some other citruses. Is adding sugar a thing?
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I use preserved lemons to flavour fish, particularely fish en papillote. It's incredible how a fruit so sour ended up being so versatile!
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I am going to use it with za'atar and harissa in a braised lamb dish I saw on The Kitchen! I also love the idea of adding a little ro my seltzer water ❤
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to every body who want recipes to use their preserved lemons check out moroccan cuisine we use them all the time my favorite dish is chicken with preserved lemons and green olives
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Always wash / lightly scrub the outside of the lemons very well to get rid of the bug spray! (Any citrus for that matter) I aways use a fermenter with air lock to keep out all the fungal nasties and ferment for about a month
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I used to make preserved lemons and remember only using spring water and also adding freshly squeezed lemon juice in addition. I left them to preserve for believe it or not one year and the taste was amazing! Great video!
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Great video but please don't throw the insides out!! Use for tagine or other Moroccan cooking. I use it for rice dishes
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Hmm, and I’ve heard of working slightly different. Cut the ends off (the little pointer parts). Follow these steps, then instead of washing them after fermenting, remove the seeds and blend them into a paste. Use as a condiment, spread, or additive to sauces
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In Hawaii we mix it in our prune mui it’s kind of a sweet sour savory snack very delicious
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I only recently saw Preserved Lemons called for in a Hallmark Channel recipe. So, made my first batch...but missed the step about letting ferment for 3 weeks or so. Also, when I make my chicken picatta, the original recipe suggested tossing out the lemon rings before serving. R U kidding! That is the best part. I've added lemon rings to my recipe and we fight over them still!! They're like candied! delish!
