Preserved lemons (or clementines or any citrus) are affordable and flavorful and they are also easy to make. This is a perfect condiment recipe if your citrus trees are poppin' off a lot of fruit.
Preserved lemons are used a lot in Moroccan food (check out my Moroccan Chicken recipe), and are basically lemons pickled in a brine of salt and lemon juice (and spices if you like). It then sits and is allowed to ferment at room temperature.
You want the citrus to be covered by citrus juice, but in a pinch I have added a little more salt and a touch of water.
Don't be afraid to salt your preserved lemons or clementines. It's better to have too much salt than not enough. You can also rinse some of the salt off before using in any recipes if it's too much.
The salty brine can be saved and used again for pickling or used in sauces, dressings, or drinks (think Bloody Mary's!).
The pith and peel of preserved citrus becomes soft and delicious and the salty pulp can be used as well.
A small jar of preserved lemons generally costs $6-10 so making your own is very economical, especially in citrus season.
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Things In My Kitchen:
- 16 x 12 x .75 Teak Cutting Board - pretty, easy on knives, sustainable harvested, has juice grooves.
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Preserved Lemons & Clementines
EatSimpleFood.com
Preserved lemons (or clementines or any citrus) are an affordable and flavorful recipe and they are also easy to make.
- Total Time: 15 minutes
- Yield: 1 Pint Jar 1x
Ingredients
- 5 large lemons (these were Meyers) or clementines
- ¼ cup salt
Instructions
- Clean/ sterilize a pint size jar and add 1 tablespoon of salt to the bottom.
- Juice two of the lemons or clementines.
- Slice 3 lemons/clementines into quarters but don't slice all the way through - leave ½" at the bottom (see quartered picture above).
- Gently open the fruit and sprinkle the inside fruit liberally with salt and push it back together. Shove one lemon in and push it down. Add 1 tablespoon of salt. Add another lemon and another tablespoon of salt. Push it down with a wooden spoon (this will smash them and that's great). Add the third lemon and another tablespoon of salt. Add lemon juice to cover the fruit.
- Store in a warm dry place (unrefrigerated) and shake daily for 3-4 weeks to distribute the salt. No need to refrigerate but you should, especially once open to avoid bacteria getting into the jar. Preserved lemons and their juices are good for ~ 1 year.
- Happy puckering, sour mouth 🙂 Beckie
Notes
- You want the citrus to be covered by citrus juice, but in a pinch I have added a little more salt and a touch of water.
- Don't be afraid to salt. Better too much than not enough. You can also rinse some of the salt off before using.
- Prep Time: 15 minutes
- Category: Condiment
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
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