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Homemade Preserved Lemons for Vegetarian Cooking – vegetarian recipe
Stav Kogan

Homemade Preserved Lemons for Vegetarian Cooking

Unlock a world of vibrant, complex flavor with this simple, tried-and-true method for making homemade preserved lemons. These salt-cured gems develop an intensely savory, umami-rich flavor perfect for elevating vegetarian tagines, couscous, salads, and roasted vegetables.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 quart jar
Calories: 5
Ingredients Method Nutrition

Ingredients
  

  • 8 to 10 organic Meyer lemons or other thin-skinned lemons, enough to pack a 1-quart jar
  • 1/2 cup (150 g / 5.3 oz) sea salt, plus more for packing
  • 2 to 3 additional lemons for fresh juice, as needed
  • Extra virgin olive oil, for topping
  • To use, remove a lemon wedge from the jar, rinse it thoroughly under cold water to remove excess salt, and scrape out the pulp (optional, as it can be bitter). Finely chop or slice the rind.
  • If any lemons become exposed to air in the jar during storage, top them off with a layer of extra virgin olive oil to prevent mold.
  • The salty, citrusy brine is liquid gold! Don't discard it. Use a splash in salad dressings, marinades, or to finish a soup for a bright, savory kick.
  • Your preserved lemons will keep in the refrigerator for at least 6 months, and often up to a year. Their flavor will continue to deepen and mellow over time.

Method
 

  1. Sterilize Your Jar: Submerge a 1-quart wide-mouth jar in boiling water for 1 minute.
  2. Using tongs, carefully lift it out, pouring the water back into the pot.
  3. Place it upside down on a clean towel to drain and cool. 2. Prep the Lemons: Scrub the lemons well and pat them dry. From the top (bud end), slice each lemon into quarters lengthwise, stopping about 1/2 inch from the bottom so the lemon remains connected at the base. 3. Salt the Lemons: Gently open the lemon quarters and generously pack the insides with sea salt. 4. Pack the Jar: Place a tablespoon of salt at the bottom of your sterilized jar. Tightly pack the salt-filled lemons inside, pressing down firmly to release their juices and fit as many as possible. 5. Submerge and Seal: Pour enough additional fresh lemon juice into the jar to completely cover the lemons.
  4. Sprinkle another tablespoon of salt over the top. Seal the jar tightly. 6. Ferment: Let the jar sit in the refrigerator for at least 3 weeks, shaking it gently every few days to redistribute the salt and juices. The lemons are ready when the rinds are soft and translucent.

Nutrition

Calories: 5kcalCarbohydrates: 1.5gProtein: 0.1g

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