Preserved lemons
These quick preserved lemons are so easy to make and can be used in a wide variety of recipes to easily add a burst of flavor! They’re also lacto-fermented and full of probiotics and healthful antioxidants!
how to use these lacto-fermented lemons
These preserved lemons, with their vibrant flavor and unique tang, are a delightful addition to any kitchen. Infusing dishes with a burst of citrusy brightness, these little treasures elevate everything from salads to stews to roast chickens with their charming zest. Beyond their culinary prowess, preserved lemons offer rich probiotic benefits that aid in digestion and gut health!
They can also elevate pasta, grain dishes, and salads with their bright flavor. In cooking, preserved lemons are superb with fish and seafood, whether stuffed into whole fish or added to stews and paellas. Beyond savory dishes, preserved lemons can be utilized in salad dressings for a zesty kick and even incorporated into baked goods for a unique citrus twist. Their potential extends to beverages, where they can infuse water or garnish cocktails, offering a refreshing burst of flavor. Overall, preserved lemons are a culinary powerhouse, adding depth and complexity to a wide array of recipes.
Ingredients for making lacto-fermented lemons
To make these easy and delicious preserved lemons, you will need:
- 3 lbs Organic Lemons
- 1/2 Cup Kosher Salt
- 4 Tbsp Table Sugar
- Juice from two whole lemons
And a half gallon (two quart) size mason jar with a screw on lid.
Instructions for preserving
Step 1: Prepare the lemons
Wash the outside of the lemons carefully with warm water, then cut both ends off and slice them lengthwise into quarters. Place them in a large bowl. Leave two whole lemons for juicing.
Step 2: Toss the sliced lemons with Salt and Sugar
Measure out the 4 Tbsp of Table sugar and sprinkle it over the sliced lemons. Then, measure out the 1/2 Cup Kosher salt and sprinkle it over. Squeeze the juice from the halved lemon over the top of the sugared/salted lemons and toss well to combine. All the lemons should be coated well.
Then, squeeze the juice from the two reserved lemons over the sliced lemons.
Step 3: Transfer the lemons to a clean jar with a lid
Place the lemons in a clean, 2 quart sized jar and pour the lemon juice from the bowl over the lemons. Allow the lemons to sit at room temperature overnight or for 12 hours. They will begin to release juices during this time.
Step 4: Cover the lemons in lemon juice
After 12 hours at room temperature, the lemons should have released a good bit of juice in addition to the lemon juice that was added. Use a wooden spoon or utensil to press the lemons down into the jar so that the juice covers the lemons. If there is not enough juice, add enough lemon juice to barely cover all the lemons in the jar.
Step 5: Transfer the lemons to the refrigerator for long term storage
Place an air tight lid onto the jar and turn to seal. Place the jar into the refrigerator for three weeks before using. Preserved lemons can be stored for up to 6 months.
To Use the Lemons: Remove a lemon from the jar and rinse gently with cool water. Use as directed in recipe.
My favorite ways to use these:
- Old Fashioned Roast Chicken
- Homemade Chicken Broth
- Honey Lemon Cough Syrup
- Cold Southern Iced Tea
- Lemon Butter Angel hair Pasta
- Fresh Basil Lemonade
FAQ
Yes. Preserved lemons are made by filling a jar with salt and sugar, which aids a process of lacto-fermentation.
Both the rind and the pulp of preserved lemon is edible.
You should give the lemons a quick rinse under cool water before using them as they will add too much salt right out of the jar.
If kept refrigerated, preserved lemons will remain good for up to 6 months!
To get the maximum benefit of preserved lemons, wait at least three weeks before using.
Add these for a pop of flavor to soups and stew, chop the rind fine and to salads, grate the rind for zest, slice thinly to garnish drinks, or stuff inside a roast thicken or slow cook with pork and other meats to add aromatics to a dish.
Did you make it? Let me know by leaving a review below or tagging me with a pic on instagram @good.to.gather
Preserved Lemons
Equipment
- 1 2 Quart Mason Jar
Ingredients
- 3 lbs Organic Lemons
- 1/2 Cup Kosher Salt
- 4 Tbsp Table Sugar
- Juice from two whole lemons
Instructions
- Wash the outside of the lemons carefully with warm water, then cut both ends off and slice them lengthwise into quarters. Place them in a large bowl. Leave two whole lemons for juicing.3 lbs Organic Lemons
- Measure out the 4 Tbsp of Table sugar and sprinkle it over the sliced lemons. Then, measure out the 1/2 Cup Kosher salt and sprinkle it over. Squeeze the juice from the halved lemon over the top of the sugared/salted lemons and toss well to combine. All the lemons should be coated well. Then, squeeze the juice from the two reserved lemons over the sliced lemons.1/2 Cup Kosher Salt, 4 Tbsp Table Sugar, Juice from two whole lemons
- Place the lemons in a clean, 2 quart sized jar and pour the lemon juice from the bowl over the lemons. Allow the lemons to sit at room temperature overnight or for 12 hours. They will begin to release juices during this time.
- After 12 hour at room temperature, the lemons should have released a good bit of juice in addition to the lemons juice that was added. Use a wooden spoon or utensil to press the lemons down into the jar so that the juice covers the lemons. If there is not enough juice, add enough lemon juice to barely cover all the lemons in the jar.
- Place an air tight lid onto the jar and turn to seal. Place the jar into the refrigerator for three weeks before using. Preserved lemons can be stored for up to 6 months.
