Preserved lemons (from our tree)

Lemons are one of my favorite ingredients. They’re incredibly versatile—equally at home in savory dishes, desserts, salads, and even drinks. I especially love using them to add brightness and acidity, something that’s often overlooked but essential for achieving balance in cooking. Lemons bring that balance and so much more.

We’re fortunate to have an abundance of them around us, which inspired me to preserve them for times when fresh lemons aren’t as readily available. I first learned this method during my travels and experimented with it in many forms. Personally, I enjoy preserved lemons most in slow-cooked lamb stews or stirred sparingly into a salad, where they bring a vivid, lively note to the dish.

Yield

1 medium jar (about 6–8 preserved lemons)

Ingredients

• 6 unwaxed lemons (Meyer lemons are ideal)

• ½ cup coarse sea salt (more if needed)

• Extra fresh lemon juice (from 2–3 lemons)

• Optional flavorings (choose any):

  • 4–5 whole cloves

  • 2–3 cinnamon sticks

  • 4–6 peppercorns

  • 2 bay leaves

Instructions

1. Sterilize the jar

   • Wash a glass jar with hot soapy water, rinse well, and dry.

   • For extra safety, dip it in boiling water or run through a hot dishwasher cycle.

2. Prepare the lemons

   • Scrub lemons well.

   • Cut a deep “X” into each lemon from the top, stopping about ¾ of the way down (so the quarters stay attached at the base).

3. Pack with salt

   • Open the lemons slightly and stuff about 1 tbsp salt inside each.

   • Place lemons into the jar, pressing them down firmly to release juices.

   • Sprinkle more salt between layers.

4. Add flavorings (optional)

   • Tuck bay leaves, cinnamon, cloves, or peppercorns into the jar if desired.

5. Cover with juice

   • Once the jar is full, pour in enough fresh lemon juice to completely cover the lemons.

   • Press lemons down to remove air bubbles.

6. Seal & ferment

   • Seal the jar tightly.

   • Leave at room temperature for 3–4 weeks, shaking the jar gently every few days to redistribute salt and juices.

   • Once softened and translucent, move to the refrigerator.

To use

• Rinse before using to remove excess salt.

• Chop peel finely for tagines, couscous, grain bowls, salads, or dressings.

• The pulp can be used in marinades or blended into sauces.