Once you taste these Ottolenghi preserved lemons and realize how easy they are to make, you’ll wonder where this deeply flavorful condiment has been all your life!
For other amazing recipes, check out my Tasting Jerusalem section here.
When Life Gives you Lemons, Preserve Them!
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My husband once scolded me for telling someone a recipe using preserved lemons was really easy. Because, he concluded, who has preserved lemons in their refrigerator except you? The goal of this post is to change that!
I co-lead an online cooking community, originally inspired by the Ottolenghi and Tamimi cookbook Jerusalem, where we’ve been talking about Middle Eastern ingredients since 2013. Follow the Facebook page and join the Facebook group – we’d love to have you learn with us.
But this Ottolenghi-inspired condiment needs to be in your fridge now, whether you cook Middle Eastern food or not. If you like citrus, this umami*-rich version of a lemon will wow your taste buds.
*(umami is a Japanese term for savoriness and often referred to as the 5th taste in addition to sweet, sour, salty, and bitter)
What are preserved lemons?
Preserved lemons are whole lemons, of any variety, that have been packed with salt and lemon juice and left to pickle in a cool dark place for at least a month. Over time, the tartness of the lemon all but disappears but the intense lemon flavor found in the peel remains, making this a deeply flavored condiment.
Though very common in Moroccan and Middle Eastern cuisines, this ingredient is a welcome addition to many dishes.
- Pasta
- Salads
- Salad Dressings
- Marinades
- Stews
- Grilled meats
One of my favorite quick weeknight dinners is to mix some preserved lemon with rose harissa and a touch of olive oil, rub it on chicken, and roast it with some veggies. Deeply, deliciously flavorful and so easy!
Check out my preserved lemons web story for a quick visual guide on how easy it is to prepare a jar of preserved lemons.
Are preserved lemons the same as pickled lemons?
Pickled lemons and preserved lemons are essentially the same thing – since pickling by definition is letting something marinate in a salty liquid. However, as Ottolenghi and others have figured out, if you cut the lemons up much smaller, you can create a quick pickled lemon that will carry some of the flavor profile of the month-long preserved lemons but in much less time.
What type of lemons should I use to make Ottolenghi preserved lemons?
Any type of lemon will work. While many use Meyer lemons – beloved for their less sour and acidic juice and more nuanced zest, they do have less acid and a thinner skin than other lemons. Some people prefer the thicker, meatier skins of lemons like Eurekas or Lisbons.
If you use Meyers and want to add more acid to the jar, just use lemon juice from a Lisbon or Eureka lemon when you top off. If you buy your lemons at the store and suspect they are waxed, just give them a scrub with a vegetable brush after dousing them with hot water. You may lose a bit of oils in the rind during this process but it will remove the wax.
How do I make preserved lemons?
- Use the lemon variety that you prefer. (see section above) Most recipes including Ottolenghi’s suggest using unwaxed lemons.
- Grab a quart size sterilized glass jar with a lid that seals tightly.
- Cut a slit two ways in the lemon about ¾ of the way through it to create a space to stuff with salt.
- Use kosher salt, adding about one tablespoon to each lemon – more or less depending on the size of the lemon.
- Place them in the glass jar, squishing them in as tightly as possibly without smashing them.
- At this stage you can follow the Ottolenghi preserved lemons method and just close the jar and wait a week. Or you can follow the Mourad Lahlou method and add enough lemon juice to cover and let it sit for a week, shaking it every day to distribute the salt.
- If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate.
- Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. They will last for a long time except that you will use them so much, that in actuality, they won’t last long at all.
Update April 2020 – a “live” recorded video
I went live on Instagram to show you how to make these lemons so start a batch with me!
Do I use the whole preserved lemon or just the rind when cooking?
Most people suggest removing all of the pulp (and of course the seeds) and just using the rind. Personally I see no real downside to using the pulp if you are preparing something like a dressing or marinade.
Also, remember there is a saltiness to the liquid and the lemon. So either reduce the salt of the dish you are making or you can rinse off the lemon to remove some of the salty flavor. Taste it so you can gauge.
Is there a substitute for preserved lemons?
If you don’t have time to even quick pickle some lemons, try lemon zest and salt. Muddle them together in a mortar and pestle or on a cutting board, but only as a last resort. Preserved lemons have a lot more complex flavor than the zest provides.
What kind of salt should I use to make preserved lemons?
Use kosher salt. Not all salts are the same flavor-wise or texturally. Kosher salt is the perfect choice to make these lemons.
How long do preserved lemons keep?
After the one month incubation period, place the jar of preserved lemons in the fridge and they will last almost indefinitely, at least up to a year. And when the lemons are gone, save the liquid to either start your next batch or to put in dressings, marinades, and sauces or both.
What can I cook with preserved lemons?
The only limit to using these preserved lemons is your imagination. But start with marinades, dressings, a topping for hummus or other dips, pasta, chicken, fish. Here are a few recipes to get you started:
Harissa Chicken with Preserved Lemons
Roasted Asparagus Salad with Preserved Lemon
Roasted Harissa Potatoes with Preserved Lemon Gremolata
Chicken Salad with Preserved Lemons and Basil from Blue Kale Road
Farro Salad with Preserved Lemon Vinaigrette from West of the Loop
Moroccan Chicken with Preserved Lemons and Olives
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
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Ottolenghi Preserved Lemons
Ingredients
- 6 – 8 lemons Meyer, Eureka, Lisbon
- 6 – 8 tablespoons kosher salt
- 1 cup lemon juice approximately – enough to cover the lemons in the jar after one week
- 1 sprig rosemary optional
- 2 sprigs thyme optional
- 10 peppercorns optional
- 1 spicy red pepper optional
- 2 tablespoons olive oil
Instructions
- Sterilize your 1 qt glass jar canning jar (run through dishwasher, run under very hot water, use your instant pot) – just make sure it is clean.
- Cut 2 slits in each lemon to create a well to put the salt in, being careful not to slice all the way through. If you do, no big deal, many people preserve quartered lemons. It will work too.
- Add about 1 tablespoon of kosher salt to each lemon.
- Place the lemons in the glass jar fitting them in as tightly packed as you can.
- Close the jar and let them sit in a cool dry place for about a week. You’ll notice juice beginning to accumulate in the jar.
- After a week, open the jar, add your aromatics of choice – thyme, rosemary, peppercorns, coriander, cardamom, star anise, cinnamon, a whole pepper – your taste buds can be your guide. Then cover the lemons and aromatics with enough lemon juice to cover them all. Top with a bit of olive oil and close it up. Let it sit out in that cool dry place for 3 or 4 more weeks. You can occasionally shake it about if you’d like. Then place in the refrigerator and start experimenting!
Video
Notes
- Some recipes for preserved lemons add the juice to cover the lemons from the very beginning along with the aromatics, rather than waiting a week. This works too!
- Use organic, unwaxed lemons if at all possible. If not, be sure to scrub the outer skins well to remove any coating.
- Remember to store the jar in a cool place, preferably under 70 degrees, until you refrigerate them. Warm environments are not optimal for preservation.
- If white mold develops on any of your lemons, it is generally harmless – just remove/rinse it off. Other colors of mold are not good and if you see that, toss the lemons. I have never had any issues except a touch of white mold once. And it was indeed harmless.
Vicki
I only have iodized salt on hand. Will that work? Could I use Himalayan salt?
Beth Lee
Between the two, my Tasting Jerusalem partner and I both think we would try Himalayan. Sarene has used Hawaiian Red Salt with success and we suspect Himalayan would work well too.
Kes
I am trying the Ottolenghi method with limes today. Hope it turns out!
Beth Lee
If you’re on Facebook, I co-run a cooking group where we explore Middle Eastern cuisines and ingredients. My co-leader, Sarene, preserved limes June 2020 and posted about it. She had success and described the differences she tasted between the preserved limes and lemons. Here’s the link: https://www.facebook.com/groups/TastingJerusalem/permalink/601120710512996/
And definitely join the group or come back here and let me know how it goes! Thanks for stopping by.
Bronwyn
Hi! Just wondering if it’s normal for gas to build up in the first week? I opened up the jar and it let out a pop… is that okay? There seems to be no mold or bad signs. Also, when I first put the lemons in the har, I thought that I had to cover them in juice immediately [didn’t read properly!] and I didn’t have enough lemon juice, so in the first week, half my lemons were covered and half were not. Is that alright? So excited to try them! Hoping they’re okay.
Beth Lee
Hello – so glad you are trying the lemons. Re covering completely right away or a week in with the lemon juice – in my experience it doesn’t matter. The Ottolenghi method waits a week but Mourad Lahlou and others cover with juice immediately. The key things are a clean, sterilized jar to start and a cool spot for them to preserve. Re the gas – I personally haven’t experienced that but I studied several posts from people who do a lot of fermentation and they talk about seeing the lemons bubble and ferment and letting the gas out if need be. The pop was the evidence of gas build-up from fermentation. Was your top bulging at all? (that’s usually not a good thing) What is the temperature of the spot where you are letting them sit? I suspect they are fine but if you are unsure at all – toss and try again. Once you released the pop, and re-covered, are you seeing bubbles again?
Bronwyn
Thank you so much for the swift response! Everything seems fine… there was no bulging and there’s no bubbles either. The smell seems normal and I tasted a bit of the juice and nothing seemed off about it. The temp is about 18 degrees Celsius and I’m keeping them in a dark cupboard. The jar was also sterilized… I’ll keep an eye going into the next steps of the process. I hope it works!
Albert L J Hall
THe preserving process is one in which the SUGARS and some starches already present in or on the fruit are ACTIVATED by LACTO-BACTERIA already on the fruit. The bacteria are activated and enabled by the saline solution. In the fermantation process thiose sugars are converted to LACTIC ACID and CO2 hence the bubbles. Lactic Acid, a close relative of ACETIC ACID -as in vinegar] is the preservative here. Fermentation is complete when all the sugars have been converted. This is a differentn process than the YEAST fermentation used in BREAD, WINE and Cider production
Nina
I am one weekend and I’m a little nervous since there’s a gray area in the mason jar and I don’t know if something went wrong and I’m growing mold.. I have pictures…
Cecilia Nunez
I’ve been preserving lemons for years now and have never used oil in them, what is that for?
Beth Lee
Hi Cecilia – The oil is just like a plug on top of the liquid – I do it for my shatta as well – a Palestinian pepper condiment. But is it mandatory? I don’t think so. I learned to do it from Ottolenghi and Tamimi. Sometimes people complain about getting some mold on their lemons – I’ve never had that problem. Does the oil help prevent it by floating on top – maybe. But I also don’t mind the flavor it adds. So it’s all good for me. What is your favorite way to use your lemons? Sounds like you’ve been cooking with them for a long time!
Cecilia
Thanks a lot for taking the time to reply, Beth. Your recipe sounds great, I asked the question because I don’t consume any oil. I love preserved lemons but after modifying different recipes I’ve come up with what suits me best, as you do. I use bay leaves, cinnamon sticks, cardamon pods, star anise, pepper and chillies in my (cube sized) cut lemons and cover the whole thing with fresh lemon juice. I keep on toping up the juice and I’ve never had mould on them either. And that’s the only salt I add to my food.
Ofir Azenkot
Just a quick comment regarding the oil on top. We (I’m from the middle east) do this a lot when preserving olives, and many times we also use vegetable oil rather than olive oil. The purpose is, as mentioned, to create a separation between the olives/lemons and the possible white mold that could build up. This allows you to remove the white mold and ensuring it doesn’t damage or touch any if your preserves. Also wanted to thank Beth for this website. Brilliant!!!
Beth Lee
Thanks for this comment – I love hearing from readers and learning from you! It makes perfect sense what you’re saying. Glad you are enjoying the website. What else do you like to preserve besides olives and lemons? Thanks for sharing your experience.
Lorraine
Hello! I hope you’re still reading this comment section! I came across your blog trying to find answers why my preserved lemons went moldy! I was following Ottolenghi’s method. The first week went great, then, according to his recipe (unless I miss understood) I squeezed (more like squished down) the lemons in the jar to release their juices. Then I added the chili and the rosemary and covered with a think layer of oil. I tried to get the chili covered with the juice and as I’m typing this I realise I didn’t have enough lemon juice. Because 2 days into the second week, I noticed the chili getting a little moldy. I took it out, but the damage was done. I had to throw the whole lot away. My question is, could that have been the reason? Not enough lemon juice?? So glad I found you!!!!!
Beth Lee
So glad you found me and absolutely I am reading the comment section! So a few things: 1) Was it white mold? The white mold is harmless according to a 2013 NPR article. 2) Definitely you want to cover them with lemon juice as fully as you can. The acid in the juice is important for the process. Invariably part of a lemon will sneak through the juice. No big deal. 3) Be sure your temperature in the place you are storing them is not too warm. If you go higher than 70ish degrees – I forget the exact number – you could develop some mold possibly. Cool location and cover with lemon juice. All should be good! Write back if you have more questions!
Lorraine
Thank you!!! So yes, it was white mold. Ok, now I know not to be worried.
Should I have squished the lemons in the jar or left them alone and just added more fresh lemon juice?
Temp may have gone up in the house. I live in Ireland and about 2 weeks ago, mid preserving, we had high temps and a few days and nights it was definitely over 70. Now we’re back to normal mid to somewhat high 60’s, should be good!
I really appreciate you getting back to me! The next attempt will be #4 ♀️
Beth Lee
So once the lemons start releasing juices in the first week, room is usually available in the jar for another lemon or two so I will often add another couple lemons. It’s fine to squish them down just be careful that either you use really clean hands or a clean utensil to do it. And always add enough lemon juice to cover the best you can. I just know this batch will be the winner! Keep me posted.
Lorraine
Hello! I’m back! I’ve sent you a picture on Instagram this is the final attempt. I had a hard time finding unwaxed lemons this week, so they are 4 days past the first week. I’ve covered them as best I could, I may have added too much olive oil, hopefully that doesn’t matter. We’ll see in 3 weeks!!! Thanks for your help!
Beth Lee
Just checking in to see how it’s going. I know we chatted on Instagram. But wanted to circle back and check if this batch is working out for you?!!
Johanna
At 2.5 weeks several jar lids started buckling and the liquid was definitely active. How do I tell if it is safe? I live in So Cal so it’s warmer. I added lots of salt and tried to cover them up but of course they like to float. Help!
Beth Lee
Hmmm – I know it is warmer down south – about what temp is the area where they are sitting? I have never had this happen. Also I will ask a preserving expert friend of mine what she thinks – she has written a whole book on preserving so she will hopefully have more insight.
Beth Lee
So I am awaiting a reply from my preserving expert, but my Tasting Jerusalem partner Sarene is something of an expert herself and she said the following: “I’ve had that happen with fermenting things. I’d toss them and start over. She should also stuff the jars as full as possible so there’s not really
room to float and keep in a cooler place.” I have never seen preserved lemons lids buckle so I am suspect. And better safe than sorry. Sorry this happened!! It’s a first for me with preserved lemons.
Johanna
Beth,
I stored them in the garage floor so relatively cool except towards afternoon – probably 70 degrees? I used lots of Kosher salt, organic Meyers and I packed the jars as tight as I could. I wish I could post a picture of what I saw. Jars were sterile, lemons scrubbed, and I turned the jars at least once per day. I did not open the jars until one buckled. Looking forward to what your friend can find out. Thanks!
Beth Lee
I am awaiting my preserving friend to respond but the buckling and active juices make me a bit nervous as Sarene mentioned. I’m wondering if the change in temp in the garage was an issue? I am a bit stumped. Always better safe than sorry. Another option if you don’t have a steady temp location, you can start the jar on the coolest part of the kitchen counter for a few days and then let them finish in the fridge.
Linda Morris
I purchased preserved lemon slices in a vertical jar from Trader Joe’s , They were wonderful, but now TJs no longer carries them. Why aren’t there any recipes for SLICED preserved lemon?? When do you slice them?
Beth Lee
So traditional preserved lemons are preserved whole or occasionally in quarters. That being said, slicing them allows for quicker pickling and is definitely an option. There are some recipes for quick pickled lemons online and there is one in the Jerusalem cookbook. Tell me more about how you used the sliced lemons. Whole lemons might do the trick or you can try a quick pickled lemon recipe and make them just the way you want them. Happy to continue to help – I might even try a batch with you!
Beth Lee
Hi Linda – this just came into my email this morning – a method of making preserved lemons as slices! http://laboiteny.com/tunisian-preserved-lemons/
Melanie Burman
I got very excited to do the preserve lemons. I followed stage 1 and a week later I added the juice and aromatics and put a layer of olive oil on the top. I then sealed it. Some how the. Lemons sort of floated a little and some of them were peeking through the top. The I noticed some mold on the top. The question is can I just scrape off the mold and use the lemons? I’ve been keeping the jar in my pantry cupboard. I followed the recipe to a tee squeezing the juice out of the lemons, adding the extra lemon juice and the aromatics and the oil on top. I don’t want to throw them out
Beth Lee
Do not despair! Is it white mold? You can just scrape it off according to this article from NPR “(If a piece of lemon is not covered, it develops a white mold that is harmless and just needs to be washed off.)” I have done this. Here is the url of the article if you want to read the whole thing. https://www.npr.org/2013/04/08/176577903/preserved-lemons-older-wiser-and-full-of-flavor#lemons
Nita
When using the Ottolenghi method should i just leave the jar alone the first Week, or should i Shake it everyday ?
Beth Lee
Hi Nita – you can just leave them alone but I think other methods give them a shake. I don’t think that would hurt at all. Let me know how they come out!
Christine Lemieux
I did 4 meyer lemons about a week ago, as that is all that would fit in my jar. Definitely going to have to get some bigger jars! I kept them plain for my first time. Can’t wait to try them out!
Laura
Added a quarter of a preserved lemon, pulp and peel, to my homemade hummus, and it took it to a different dimension!
Beth Lee
That is so smart. Going to head over to my Tasting Jerusalem Facebook group and remind people to try this. Tis the season to preserve – I’m seeing lemon trees full up all over the place. Hope you are enjoying a delicious holiday season.
Kendra
Do you need to properly seal the jar both times? Or do you just tighten it shut?
Beth Lee
Hi Kendra – if you mean seal as in canning – no I just tighten it shut. Does that answer your question?
Anita Baranovsky
Hi Beth! You win! I HAD to try the lemons when I found Meyer lemons at the store.
Much love and Lshana Tovah.
Beth Lee
Lshana Tovah to you and Sergio! So excited you’re preserving some lemons. Keep me posted!
wilhelmina
Preserved lemons are absolute game changers! I love the way you break it down so simply, I will be making my own from now on!
Beth Lee
Yay! Another preserved citrus convert!!
Beth
This is so awesome! I love lemons and I can but a huge bundle at Costco! Thanks for such great information!