Preserving Lemons with Salt
Lemons can be preserved in salt, and provide that extra special something that goes well with Moroccan food, roasts and fish. Frankly I don’t make a lot of Moroccan food, but the first recipes you’ll find on the internet for using preserved lemons are for Chicken Tangine.
To be completely honest, I’ve never made Moroccan food, or food from North Africa, ever, but I have it on good authority that you can use these preserved lemons on just about anything. I’ll be proving that out pretty soon and trying it on everything from tuna salad to grilled salmon and probably some marinades. A friend just sent me a message that she ate most of her jar of Moroccan lemons sliced with fresh pasta and black pepper Percorino.
To preserve lemons, you will need:
- Meyer lemons
- Kosher salt, sea salt, or fancy salt
- Glass jar with a tight lid
Both methods I read call for using Meyer lemons. I used Meyer’s for preserving, and just some Plain Old lemons from our other lemon tree to get enough juice to cover them to the top of the jar. If you already make fermented foods you know what type of salt to use, but basically just use something without added iodine, which inhibits bacteria that ferment food. In other preserving methods, iodine can also discolor the food you are preserving, and salt with added iodine will likely have other additives like anti-clumping agents that you probably don’t want to eat. Kosher salt, sea salt, canning salt, and fancy gourmet salt are usually free of iodine and other gick, and sea salt also has beneficial trace minerals.
Take the Meyer lemons and a sharp knife, and cut the lemons into quarters lengthwise, leaving them attached at one end. There doesn’t seem to be any practical reason for leaving the quartered lemon attached at one end except appearance. If you cut all the way through you can still use the lemon quarters!
Next, grab some salt and smash it into the crevice of the lemon, and knead the salt into the flesh of the four quarters. Do this over a bowl and catch the juice and salt that drips out during the process. I used about 1/4 tsp. of salt per lemon.
When the lemons are salted, please them into your glass jar. When you’re finished, pour all the juice on top of them. My lemons were a little dry, so I picked some other lemons from the yard, juiced them, and covered the lemons to the top of the jar. Leave the jar on the counter for 3 to 4 weeks, turning occasionally to mix the lemon juice and the salt. The lemons will get very soft. You can then store the jar in the frig for at least 6 months, one article said a year, and make sure the brine covers the lemons.
All parts of your preserved lemon can be used except the seeds. Many recipes separate the lemon flesh from the rind but use them both in the recipe. Some call for preserved rind only, and discard the flesh, but waste not, want not.
So the next time life gives you lemons, preserve them in salt. That’ll teach ‘em.
Here’s the awesometastic video on youtube.
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Had to read about your preserved lemons. At the restaurant, as a variation, I used to add some peppercorns, a cinnamon stick, a couple coriander seeds, and some bay leaves for added flavor.
Also, if you are using a metal top on the container, you might want to watch for possible corrosion by the salt.
Will you be making chicken tagine soon?
If you give me some coaching, i would love to try something like Chicken Tagine!
I just started this batch – do you think it’s too late to stick a cinnamon stick in there?
What kind of coaching do you need? I happen to like Paula Wolfert’s book on Moroccan food. She makes couscous via the long version, though. Most people (even me when I was working in the restaurant)wonder if it’s worth it.
well i just realized that i need cooking equipment that i don’t have, right? like, a tagine?
Well, I have made tagines the non-traditional way where you put the stew and couscous together after it’s all done cooking.
I love chicken tagine, and hadn’t thought about using the preserved lemons for anything else. I like Mil’s concept of adding the cinnamon etc. (yes, I’m sure you can add it now), I might try that.
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Neem is an effective organic pesticide – but I wish I’d known this first!
This was interesting. Seems strange to me that you would need the salt since lemon juice store in the frig almost forever. I don’t make any Moroccan food either, I think I will just juice any lemons I get, lol.
Hi Becky – i probably should have called it “fermented lemons” rather than preserved. I believe the process of salting the lemons and leaving them at room temp for a month makes a fermentation process like sauerkraut, which then slows down with refrigeration.
I’m going to get more info and update the article – good feedback thanks.
In the last two days I’ve said the phrase “Moroccan food” more than at any other time in my life, and it’s making me hungry – i may just have to learn how to make some.
Hi Brad, love your post. I was going to comment on the peppercorns, cinnamon stick, bay leaves until I saw Mil’s comment. I used to make this with my granny. You may want to try using Authentic Himalayan Salt for your next batch. My company just started a new promotion and we are giving 10% off on our entire inventory + free shipping for the next 6 months.
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Thank you for sharing this nice post and I’m looking forward to your next one.