I was always interested in ways to use preserved lemons – and how to make them. Ends up it’s fairly easy. But it takes a good three 3 weeks for them to “cure”.
Easy ways to use preserved lemons
1. Salad dressings and vinaigrettes
Finely mince the peel and whisk it into olive oil, lemon juice, Dijon, and black pepper.
2. Grain bowls and couscous
Chop a little peel and toss it into couscous, quinoa, rice, or farro for a bright, savory punch.
3. Roasted vegetables
Mix minced preserved lemon with olive oil, garlic, and herbs, then spoon over roasted carrots, cauliflower, potatoes, or zucchini.
4. Pasta
Stir small chopped pieces into buttery, garlicky pasta sauces, especially with parsley, chili flakes, or cream.
5. Chickpeas, beans, and lentils
Add to braises, stews, or warm bean salads to wake everything up.
6. Yogurt sauces and dips
Fold into Greek yogurt, labneh, hummus, or aioli.
7. Fish or chicken
Classic with roasted chicken, pan-seared fish, or anything with olives and herbs.
8. Soups and stews
Add a little near the end for brightness, especially in lentil soup, tomato-based soups, or tagine-style dishes.
9. Herb sauces
Blend with parsley, cilantro, garlic, and olive oil for a quick sauce like chermoula or a lemony green sauce.
10. Avocado toast or sandwiches
Use tiny minced amounts with herbs or soft cheese.
Quick rule of thumb
Start small. Preserved lemons are salty, floral, and concentrated, so begin with 1 to 2 teaspoons minced peel in a dish, then adjust.
If they were made properly and kept submerged in their brine, preserved lemons are usually usable for about 6 months in the refrigerator, often longer.
A few practical signs they’re still good:
- Good: soft peel, salty-citrusy smell, clear to slightly cloudy brine
- Be cautious: darkening over time can be normal
- Discard: fuzzy mold, rotten smell, or lemons no longer submerged and looking spoiled
A simple rule: once they’re ready after the 3-week curing period, move them to the fridge and keep the lemons under the liquid. Clean utensils help them last longer.
Preserved Lemons
24
servings30
minutes21
daysTo use
The peel is the part most often used.
Remove the pulp if you want a cleaner, less intense flavor.
Rinse briefly if you want to reduce the saltiness.
Ingredients
7 -10 lemons, plus 1 to 2 extra for juice if needed
Kosher salt – lots of it
Directions
- Add 1 to 2 tablespoons of salt to the bottom of a clean jar.
- Scrub the lemons well.
- Trim the ends off each lemon, then cut it lengthwise twice so it opens into quarters, but stays attached at the base.
- Pack each lemon generously with salt.
- Press the lemons tightly into the jar, squeezing them down so they release juice.
- If the lemons are not fully submerged, top with fresh lemon juice.
- Add 2 more tablespoons of salt on top, seal, and leave at room temperature for 3 weeks, until the rinds are very soft.
- Shake or turn the jar gently each day for the first 2 weeks.
