Preserved Lemons
by hilla.kariv on October 11, 2010
A friend of mine has an amazing Mayer lemon tree that has been bearing fruit relentlessly for several months. She has another advantage: non-Israeli friends, so I’ve discovered, go crazy over foods that are trivial to us Israelis. Tahini, chopped salad with lots of herbs and shakshuka are all a wonderful new world for them. Especially for those who are open to new tastes. And this friend will try anything!
All at once, lots of lemons ripened and we had to use them quickly so they wouldn’t rot. We started preserving lemons, and ever since, for the past few months I’ve been in love with and in awe of the lemon. You take lemon and salt, wait patiently (the hard part) and get a gift – the salt softens and rounds the bitter peel and the sour fruit and of course its texture, so you get a jar of pure beauty – yellow layers, soft and juicy.
The idea of preserving lemons is ancient and has many versions. Since becoming obsessed with lemons I learned that the easiest way is to make paper-thin slices of lemons. Compared to preserving whole or quartered lemons the paper-thin slices are ready after 2-3 days, perfect for those with less impulse control (me me). Other than that, it’s easier to take the amount you want out of the jar. Out where?! A slice of rustic bread with some soft goat cheese and thinly sliced onion (yummm) or any other sandwich, salads, steamed vegetables, stews or pastas. Anything really.
Preserved Lemons of Joy
When buying them – look for those with a thin peel and lots of juice
Slice the lemons into paper thin slices (as much as possible) and take out the seeds. Place in a small jar and every few slices sprinkle salt generously. Also press the lemons down so their juice runs out. When you get to the top of the jar the juices should reach the ¾ mark or above. Squeeze more juice as needed to cover everything and then add a thin layer of olive oil. Close tightly and put aside in a bright spot for 2-3 days.
Check if ready – it should be very soft in texture and sourness. Keep on the counter for a week or two (if it’s not too hot) or refrigerate.
{ 11 comments… read them below or add one }
What a marvelous idea! I’ve never thought of preserving lemons… and right now I can’t think of why I haven’t. Just wondering, do you know how long they will last out of the fridge without spoiling?
It will last weeks in the fridge as long as its well covered with olive oil and you always insert a fresh fork in the jar. No double dipping!
Use preserved lemons with roasted asparagus. Wonderful!
I love preserved lemons and hate waiting the usual 4-6 weeks for them to be ready. This is great! Do you have some favorite recipes that you use them in to share? I’ve used them in Moroccan recipes but would love some other ideas. I can’t wait to try this, thanks!
Let me know how it turns out! I do have a favorite chicken recipe with preserved lemons.
I live in Minneapolis and we don’t have much sun right now. I prepped these and have them in a sealed jar next to a bright lamp. Any other suggestions?
Looks beautiful! Just picked my lemon tree over here in Israel and came across your website. Small world. How long does this method preserve the lemons?
Not for a long time, I’m afraid…
Covered with olive oil in and stored the fridge, it might last for a couple of weeks
Thanks!
I made some preserved lemons 4 weeks ago and I haven’t opened them since they were canned. The recipe I used said they should just stay on the counter – no refrigeration. I noticed a couple of days ago was juice oozing out of one of the jars. Is this normal?
Hi Judy,
That sound o.k. – you probably filled the jar till it’s end -this is just some extra juices from the lemons and all the ‘action’ that is going inside.
Hopefully they’ll taste good!
Love the idea of slicing them! I started my first batch tonight – next time will have to try slicing.
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