Now that things are back to normal after the Christmas crazies, it is time to take to the kitchen again for relaxing weekend cooking. Time to stock up your pantry with wondrous items and cook for the love of it, not just because you have a swarm of hungry Christmas mouths to feed.
This one is all about going back to basics. Making something that takes a lot of time, but little effort. It is about the process that naturally happens without your involvement that creates the final product – you are just the facilitator. Something you can prepare in between making other things, to later enjoy the spoils of. Something that you will likely not have used often in your cooking (unless you are of Indian or North African descent), but something you will easily find excuses to put in everything once you have it in abundance.
Preserved lemon is gloriously tart, sweet and a little bitter, without the face crumpling result of eating fresh lemon. In this incarnation, the sought after element is the rind which will elevate your dish to the next plane. It works wonders when paired with roast chicken, seafood, olives and more, and can be added to salads, couscous, risotto and pasta dishes.
You will only need lemons and rock salt to make this magic happen and it will take about 15 minutes to put together and bottle before the waiting game begins. My trick was to put the bottle in the back of the pantry and diarise it’s readiness four weeks later.
The resulting preserved lemon jars make wonderful foodie gifts and will light up the faces of any recipients.
Preserved Lemons
8-10 lemons
150g coarse rock salt
Wash each lemon thoroughly and pat completely dry with paper towel. Taking a knife slice each lemon into quarters being sure not to cut right through the lemon (see image above). Pack each lemon with rock salt. As you finish each lemon place it in a large sterilised preserving jar ensuring that you fill every possible space with the lemons and pack as many as possible into the jar.
As you pack in the lemons, they will begin to release their juice. Once you have fit as many lemons as possible into the jar, use the juice of any remaining lemons to top up the juice till the jar is full and the lemons completely covered with juice (it is important to ensure the lemons are completely covered or those that are uncovered will mould).
Seal the jar tightly and leave in a cool dark place for at least 4 weeks – 6 weeks before eating. To use, cut the flesh and pith from the rind and thinly slice the rind to be added to recipes.
Look out for a coming recipe featuring preserved lemon, olives and chicken.
How utterly fab. Love preserved lemon & would love to make. Yesterday I chucked out a bag of course rock salt after having it sit untouched in pantry for literally 2 years. #typical
Recent Post: How to make yogurt and berry fruit pops
These things are so easy to make! I’m a bit of a fan of them, but sadly I can’t use them in anything at home. The other half ain’t so loving of salted lemons!
Recent Post: Damien D’Silva’s Ngoh Hiang & Ayam Pop
I love preserved lemons! And it’s been way too long since I’ve made them. They’re really easy, as you say, and their flavor is wonderful. Chicken, preserved lemons, and olives is a classic combo – can’t wait to see what you’re doing with them!
Recent Post: Moroccan Kefta and Tomato Tagine
I really need to start making my own. The preserved lemons I buy are so expensive!
Recent Post: Stuffed Cabbage {Prakas}
So clever! I’ve never made these myself but absolutely adore their flavour. Such a back to basics and easy to make thing! Gorgeous photos too.
I haven’t tried making preserved lemon. I should probably start doing this.
Can’t wait for your preserved lemon, olives and chicken recipe.
Recent Post: Super Spicy Pork Curry with Kabocha Squash
Sounds very interesting, how long is the shelf life and how are they stored?
Hi Julie, when stored correctly, the shelf life can be over a year. They should be stored in a dark corner of your pantry ensuring they are in a tightly sealed jar and are kept topped up with lemon juice.
Wow so many great ideas to use this with! Sounds like an unexpected yet interesting addition to any dish that I’m sure people would enjoy. Back to basics WIN! =)
Recent Post: Spending Christmas and New Year in my Hometown
You make this sound so easy. Why aren’t we all doing it! I am seriously going to have to get some of these into the back of my pantry. Great shots Amanda!
Recent Post: Easy Pork & Veal Terrine Recipe
Just came across your site from a Pinterest image of the chicken and using this preserved lemon. Amazing photos and this site is wonderful, lots of good stuff. I made these preserved lemons and a tagine as well and added ground fennel, coriander and cinnamon to the preserving lemons. Great flavors. Thanks!
Recent Post: Pancetta Polenta with Asparagus
Thanks for the recipe. How long do the rest of the lemons keep once I’ve opened the jar and taken a few out?
Hi Thomas, once you have opened the jar it is best to keep them in the fridge to extend their life. They should last for 1 year opened ensuring that the lemons remain covered by the salt and juice the whole time.
Had not used preserved lemons, but this makes me want to try them. The recipe looks amazing.
Recent Post: 10 Amazingly Healthy Uses for Lemons
I’ve preserved limes and lemons this way, and have even added spices, such as while cloves or pepper flakes. The taste is phenomenal. The tiniest amount gives a blast of flavor.
I’m wondering if this would work for oranges and grapefruit, or even cherries. Does the fruit need to be acidic?
The juice that was mentioned, is it fr the lemons being preserved on need it be fr other lemons?