• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweeter Than Oats

  • Home
  • Start Here
  • Recipes
  • FAQ
  • Subscribe
  • Get in Touch
  • Build your Plant-Based Pantry
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
×

Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Jul 26, 2021 · modified: Jun 3, 2022 by Freya · This post may contain affiliate links ·

How to Make Preserved Lemons

Share this Recipe!

0 shares

How to make preserved lemons. If you thought that making preserves was a time-consuming procedure or too fiddly, these are so quick that you could almost knock them up during an ad break (unless you're watching Netflix, in which case, sorry, you'll just have to hit pause). Well, almost.

How to Make Preserved Lemons
🡣 JUMP to RECIPE PIN the RECIPE
Jump to:
  • What Do Preserved Lemons Taste Like?
  • How Do I Use Preserved Lemons?
  • 📋 Recipe
  • 💬 Comments

Preserved Lemons are the perfect condiment with Moroccan or African flavoured dishes. They also spritz up a summer salad a treat and are wonderful with baked tofu. Not only are they versatile but they are so easy to make.

Take 4 lemons (or as I did 2 as I only had one of those stumpy little Kilner type jars in the cupboard), slice lengthways into quarters but leaving them joined at the stem end, in other words so you can open them up with your fingers like a flower but so they stay in one piece. Take a cup of maldon salt and add the salt with the lemons to a large bowl. Open the lemons up and fill up with the salt, making sure you get in between each cut edge. Close them up as tightly as you can and put into the jar with the remaining salt.

Add the juice of two lemons, a Cinnamon stick, a Bay Leaf a couple of whole cloves and seal tightly in your sterilised jar. Shake well to amalgamate. For the next week, store in a cool dry place and shake once a day. After this, place the jar of lemons into a fridge for four weeks. After this time they will then be ready to use. The lemons will keep in the fridge for about 6 months. Remember to rinse them before use. A real taste of summer!

Cut a deep X in the top of your lemon, not quite all the way through
Fill the cavity with sea salt
How to Make Preserved Lemons
Squish them firmly into your sterilised jar
Cover with the rest of the salt and lemon juice
How to Make Preserved Lemons
Add bay leaves, cinnamon sticks

What Do Preserved Lemons Taste Like?

As you would imagine, very tangy, but without the bitter zest flavour that comes with raw lemons. The salt somehow softens the flavour, without removing the essential flavour.

How Do I Use Preserved Lemons?

A little goes a long way. Try:

  • Chopping up a small amount and stirring it through cous cous or rice
  • Sprinkling tacos to freshen up the flavour
  • Make a zesty lemon and white bean soup
  • Stir finely chopped preserved lemons into salad dressing
  • Add to a simple pasta dish along with olive oil and chilli flakes
  • Stir a little through Bombay Aloo
  • Freshen up a Pea and Broad Bean Pesto
  • Pep up a simple vegan mayo

📋 Recipe

How to Make Preserved Lemons
PRINT
5 from 49 votes

How to Make Preserved Lemons

YIELD 1 jar
Prep Time: 3 minutes
7 days
Total Time: 7 days 3 minutes
A delicious and tangy accompaniment to roast vegetables

Equipment

  • Sterilised Kilner Jar

Ingredients

  • 6 Lemons (note: 2 of these you just require the juice)
  • 1 cup Sea Salt
  • 2 Bay Leaves
  • 5 Whole Cloves
  • 1 Cinnamon Stick

Instructions

  • Slice four of your lemons lengthways into quarters but leaving them joined at the stem end, in other words so you can open them up with your fingers like a flower but so they stay in one piece. Place in a large bowl.
  • Juice the remaining two lemons and set the juice to one side
  • Open the lemons up and fill up with the salt, making sure you get in between each cut edge.
  • Close them up as tightly as you can and put into the jar with any remaining salt.
  • Add the juice of two lemons, a Cinnamon stick, a Bay Leaf a couple of whole cloves and seal tightly in your sterilised jar. Shake well to amalgamate.
  • For the next week, store in a cool dry place and shake once a day. After this, place the jar of lemons into a fridge for four weeks. After this time they will then be ready to use. The lemons will keep in the fridge for about 6 months.
RECIPE BY Freya

Nutrition

Calories: 200kcal | Carbohydrates: 64g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 113189mg | Potassium: 944mg | Fiber: 20g | Sugar: 16g | Vitamin A: 167IU | Vitamin C: 344mg | Calcium: 282mg | Iron: 5mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

More Food and Drink

  • How to Make Easy and Simple Vegan Pancakes for Pancake Day (egg-free, dairy-free pancake recipe)
  • Easy No-Bake Vegan Cheerio Peanut Treats
  • Comforting and Cosy Vegan Apple Crumble
  • Easy Vegan Gnocchi with Sausage, Garlic and Broccoli

Reader Interactions

Comments

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Did You Enjoy This Recipe?




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Amanda Dixon says

    July 26, 2021 at 3:19 pm

    5 stars
    These lemons look so refreshing! I just whipped up a batch and can't wait to try them. The spices add such a nice fragrance as well.

    Reply
  2. Teresa says

    July 26, 2021 at 5:00 pm

    5 stars
    I've never seen preserved lemons. Looks great!

    Reply
  3. Chef Dennis says

    July 26, 2021 at 9:36 pm

    5 stars
    This is awesome! We have been planning to make Preserved Lemons at home and this would be perfect.

    Reply
  4. Raquel says

    July 26, 2021 at 11:47 pm

    5 stars
    Thank you for the clear directions! What a great way to enjoy lemons!

    Reply
  5. Toni says

    July 27, 2021 at 10:03 am

    5 stars
    Thank you so much for this!! Tried it with my lemons!

    Reply
  6. Amy says

    July 28, 2021 at 7:27 am

    5 stars
    My lemon tree has gone absolutely crazy this year and I can't even give them away as there so much and everyone else's tree also full. So I'm looking for ways to use them up and I came across this recipe. What a fantastic idea! They make great gifts too so you've helped me use up the last of my lemons and I did about 8 jars worth. Can't wait until they are ready to eat.

    Reply
  7. Millie says

    July 28, 2021 at 9:36 am

    5 stars
    Yes!! I’ve been meaning to make preserved lemons recently, great reminder and I’ll be using this recipe 🙂

    Reply
  8. Kay says

    July 28, 2021 at 9:37 am

    5 stars
    This really is a super quick & easy to make. I can't wait to try them!

    Reply
  9. Nora says

    July 28, 2021 at 4:03 pm

    5 stars
    This is the first time I've seen preserved lemons! I love it! Thanks for the recipe!

    Reply
  10. Anaiah says

    July 28, 2021 at 10:59 pm

    5 stars
    These preserved lemons turned out great and were so easy to make. I'll definitely be using it in my pasta and salads. Thanks for all the ideas!

    Reply
  11. Olga Veiga says

    July 31, 2021 at 9:08 pm

    5 stars
    Freya, it seems to me so easy thanks to this post! Love this!

    Reply
  12. Mihaela | https://theworldisanoyster.com/ says

    August 19, 2021 at 10:28 am

    5 stars
    Usually, I keep the lemons in the freezer, but I don't like the bitterness that intensifies when they thaw. I must try your method; I just need to get a few jars.

    Reply
  13. Jeri says

    August 22, 2021 at 8:19 pm

    5 stars
    Fantastic idea! I love it!

    Reply

Primary Sidebar

Social

Latest

  • How to Make Easy and Simple Vegan Pancakes for Pancake Day (egg-free, dairy-free pancake recipe)
  • Easy No-Bake Vegan Cheerio Peanut Treats
  • Comforting and Cosy Vegan Apple Crumble
  • Easy Vegan Gnocchi with Sausage, Garlic and Broccoli
  • Easy Vegan Hot Buttered Donut Cheerios

Popular

  • How to Make Vegan Rock Cakes
  • How to Make Vegan Keto Chocolate Truffles
  • Roast Sweet Potato with Marmalade Dressing Salad Recipe
  • The Best Vegan Chocolate Chip Cookie Recipe - chewy, chocolatey and perfect!

Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

More about me →

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact Me
  • FAQ

Sweeter than Oats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sweeter than Oats with appropriate and specific linking to the original content.

Copyright © 2022 Freya Erickson Plant-Based Recipes with ❤️