How To Make Easy Preserved Lemons

Preserve your lemons when they are in season (or any time of the year)! Savor the bright flavors of citrus in your culinary creations year round by making these easy laco-fermented preserved lemons. All you need are lemons and salt.

Every so often, I wish I had a lemon in my kitchen for adding a fresh citrusy note to things like baked whole chicken, sautéed greens or lemon pancakes.  But alas, I almost never do.  It doesn’t make sense for me to buy a lemon every week because it has too often shriveled dry, going unused in my fruit basket.

Citrus prices also fluctuate seasonally, hitting their peak in the summer months.

Most citrus in North America is in season November to March.  This is when you can get the wonderful peak freshness of the Arizona grapefruit, Florida oranges, and the sweet tangy Meyer lemon for a great price. Pickled lemons are another great way to extend the shelf life of this season.

Tips And Other Information

• I mainly refer to using lemons in this post but keep in mind the same process can be used for any other citrus!

• Use preferably organic or pesticide free lemons since we are mainly consuming the skin of the fruit.  BUT If you cannot find organic citrus- worry not!  Just make sure to wash your lemons well before starting the processes of pickling.

• The salt used will draw out the juice from the lemons to create a brine.  Very often you do not need to add extra lemon juice, but sometimes you do. 

• Reserve a few lemons to juice in case the brine does not completely cover the lemons.

• You do not need a fermenting weight, but it does help keep lemons under the brine.  

• If you do not have a fermenting weight, check the jar frequently to press down the lemons that float to the top or use a smaller mason jar filled with water to weigh everything down.

• There are optional add ins that are discussed below, but if this is your first time doing this, I recommend pickling the lemons alone to experiment with what you would use them with most frequently. 

• Citrus peels contain natural pectin.  Do not be alarmed if they start to form a gel after about 6 months or so in their container.

Ingredients For Easy Preserved Lemons

Whole lemons – Or any other citrus.  I used Meyer lemons in this post.  Meyer lemons have a thinner skin and wonderful sweet tart flavor.  They lend themselves well to pickling, and generally are only available one time a year.

Salt – Kosher salt, sea salt or pickling salt.  Do not use iodized salt.

I have seen sources I trust call for 3 Tbsp salt up to 1/2 cup of salt per quart. I am going to be honest- I do not measure and just generously sprinkle salt in jar and on each lemon. I probably use up to 4 Tbsp.

This has worked well for me.

Add ins (optional) – Lemons pair well with a bay leaf for more savory dishes.  Spices like cinnamon sticks, clove, or other warming additions go well for sweet dishes. Experiment!

Tools you may need

Clean jar designed for food preservation – Mason jar, weck jar, fermentation crock, etc. A wide mouth jar is best because it will be easier to stuff the lemons and punch down.

Some people recommend sterilizing their jars.  I have not found that to be necessary when you are creating a very inhospitable environment for food spoilage bacteria to grow, but feel free to do that if you would like.

Fermenting puncher (optional)– Clean hands would work as well.

Fermenting weight (optional)– I really like this kit by mason tops.  It also comes with a kraut puncher that is great for all kinds of fermenting creations!  Another option is to add a smaller mason jar (like a 1/2 pint mason jar) with water to weigh down the lemons.

FAQ

What are pickled lemons used for?

They are a versatile ingredient to add brightness to any dish.

Pickled lemons are a common ingredient for traditional Moroccan dishes but can be used for anything that calls for lemon zest!  

What do pickled lemons taste like?

They are savory, tangy and delicious.  The pickling process softens the rind and mellows the tartness and bitterness of fresh lemons making the rind edible on its own. 

Can I use the juice to make lemonade

No.  Pickled lemon juice is very salty and best used as a flavoring.

What is the difference between pickled lemons and preserved lemons?
Pickled lemons are simply a way to preserve lemons.  Pickling is the process of using a brine to preserve food.

How To Preserve Whole Lemons

1. Pick your lemons (or any other citrus)

For one quart of lemons, it took me almost 2lbs of Meyer lemons to fill a the jar with a few extra for juicing in case I needed it.

2. Wash

I recommend washing even if you are using pesticide free lemons.

3. Cut in quarters

You can cut them any way you like, but I prefer to cut them in the following way:

Cut the ends off each lemon, then cut partially through (3/4 of the way) leaving the bottom half in tact so you can spread the quarters.

4. Salt inside

Sprinkle a little salt in your jar, then using a bowl underneath to catch the excess, sprinkle a small amount of salt in the middle of each lemon.

5. Stuff in jar

After salting, firmly and tightly stuff each lemon in jar.

Going in layers, press down until juices are released and cover lemons.  Really pack them in.  The salt will continue to draw out moisture after a few minutes, hours and days.

Leave at least 1” headspace to give room to the juice

6. Leave to ferment

Place inside a bowl incase the lemon brine bubbles over during the active fermentation process.  

Cover loosely with lid or with something breathable like a tea towel or paper towel in a room temperate place.

After 3-4 days if the lemons are not covered in their own liquid, add more juice.

Set aside for one month, checking frequently and occasionally shaking.  If needed, use a clean non reactive metal utensil to press down any lemons that have floated up.

7. Move to Storage

When finished after at least 3-4 weeks or when rind is soft and mellow tasting, move to storage in the refrigerator.  They will continue to ferment, but much more slowly.  Store for 6 months up to a year.

How To Use Preserved Lemons

When you would like to use, simply pull off a quarter or more and peel away the flesh from the rind.  Discard any seeds if needed and rinse to get most of the salt off.  You can use the flesh but I prefer to discard that most of the time.

Chop up finely and use in any recipe that needs a a little brightness!  

Ideas for using preserved lemons:

• Stuff a lemon in the cavity of a whole chicken before baking

• Garnish fried fish or chicken 

• Top a salad

• Use the lemony brine for Bloody Mary’s or meat marinade

• Flavor Kombucha

• Make candied lemon peels

More Citrus Recipes and Projects:

How To Make A Cheerful Orange Slice Garland