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How to Make Preserved Lemons

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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

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!

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

How to Make Preserved Lemons

How to Make Preserved Lemons
A delicious and tangy accompaniment to roast vegetables
Freya
5 from 49 votes
Prep 3 minutes
7 days
Total Time 7 days 3 minutes

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.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
How to Make Preserved Lemons
Amount per Serving
Calories
200
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
113189
mg
4921
%
Potassium
 
944
mg
27
%
Carbohydrates
 
64
g
21
%
Fiber
 
20
g
83
%
Sugar
 
16
g
18
%
Protein
 
7
g
14
%
Vitamin A
 
167
IU
3
%
Vitamin C
 
344
mg
417
%
Calcium
 
282
mg
28
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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13 Comments

  1. 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.

  2. 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.

  3. 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!

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