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    Home / Recipes / Ingredient / Fruit

    22 Mar 24, 2011 Fruit  |   Jump to Recipe

    Quick Preserved Lemons

    Quick Preserved Lemons

    This post may contain affiliate links.

    Over the past several years, I’ve enjoyed preserved lemons a number of times at Moroccan restaurants.  Usually found accenting some sort tagine, this sweet, sour, salty pickle cuts through rich, heavy flavors offering a bright, lemony contrast.  Made with only three ingredients, these Quick Preserved Lemons are a versatile condiment that comes together in snap (only 3 hours!).  I must clarify, however, that these lemons aren’t actually preserved.  The process outline below will result in a delicious relish that tastes very similar to traditional preserved lemons.  Perhaps you’re thinking right now, I don’t make tagines very often (or at all), how else can I use this condiment?  Preserved lemons can be used to punch up the flavor of a simply baked chicken breast or fillet of fish.  Or add a spoonful to a heavier salad (farro, barley, wheat berry, etc.) to lighten the dish.  Preserved lemons can also be added to stews, soups and vinaigrettes.  Continue reading for the recipe.

    Lemons and Lemon Preparation

    Quick Preserved Lemons

    Quick Preserved Lemons

    by Brandon Matzek
    Adapted from The New York Times.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 2 cups

    Ingredients
      

    • 4 unwaxed lemons (if waxed, scrub well)
    • 1 tablespoon kosher salt
    • 2 tablespoons sugar

    Instructions
     

    • Dice whole lemons (peel, pith and pulp). While dicing, pick out any seeds and discard. Place diced lemons with their juices in a bowl. Add kosher salt and sugar, tossing to combine. Transfer to a large jar and let sit for at least 3 hours at room temperature, shaking the jar a few times per hour. Serve immediately or store in the refrigerator.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Diced Lemon

    22
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Fruit Tags: kosher salt, lemon, sugar

    Reader Interactions

    Comments

    1. Stramontozzi says

      March 24, 2011 at 5:03 pm

      This is a great thing to have on hand. I usually preserve my lemons with salt an olive oil and throw them in tangines. thanks for this!

      Reply
    2. Lori Lynn says

      March 24, 2011 at 6:06 pm

      Oh I like this quick variety. I have some meyer lemons preserving in my basement, they’ve been there for about 3 weeks. Can’t wait to taste the results.
      But I could use your quick recipe too!
      LL

      Reply
      • Anonymous says

        April 7, 2011 at 7:51 pm

        Mmmm, that sounds delicious. I think I am going to try preserving meyer lemons next year.

        Reply
    3. Maralyn Hill says

      March 24, 2011 at 8:36 pm

      Bryan,
      This sounds great and I have some lemons in my yard.

      Reply
      • Anonymous says

        April 7, 2011 at 7:50 pm

        This would certainly be a good use up.

        Reply
    4. Island Vittles says

      March 25, 2011 at 2:44 pm

      great way to make preserved lemons in a hurry — thanks for the tip! Theresa

      Reply
      • Anonymous says

        April 7, 2011 at 7:50 pm

        You’re welcome!

        Reply
    5. Thecookingcaper says

      August 10, 2011 at 10:49 am

      Hi, I have a quick question How long do these lemons last? a few weeks or months? Also what camera are you using to take these wonderful photos!?

      Reply
      • Brandon @ Kitchen Konfidence says

        August 10, 2011 at 2:05 pm

        I would say several weeks.  I used about 7/8s of the jar shown above in two weeks.  The remaining 1/8 kept in the fridge for a while longer.

        I use a Canon Rebel T2i and switch between 50mm 1.4 and 100mm Macro 2.8 lenses.

        Thanks!

        Reply
    6. Ellen says

      June 3, 2012 at 1:36 pm

      Re: how long this preserved lemon will last, I checked the NY Times article and they say up to a week.

      Reply
      • Brandon Matzek says

        June 8, 2012 at 4:48 pm

        Hi Ellen, I feel like my jar of preserved lemons lasted for weeks. Almost a month!

        Reply
    7. Jen Holliday says

      October 8, 2013 at 2:56 pm

      Fantastic! So glad I found this. I made preserved lemons a couple years back when I was learning about Moroccan food, but only used them once. I will still need to find recipes, but your technique is much more encouraging. I had a hard time with the traditional method of tightly packing the lemons and getting the juice to form a seal, and then I think they took 6 weeks, rotating periodically, and refilling the liquid… it’s no wonder I was over them by the time they were ready! Thanks!

      Reply
    8. christine says

      April 19, 2014 at 1:58 am

      Thankyu for the tips! Hmm just wondering if the lemons can be still preserved though without putting sugar only salt??? Or can we replace sugar to honey? And how to distinguish unwaxed lemons to waxed lemons????

      Thankyu!

      Reply
      • Brandon Matzek says

        May 7, 2014 at 7:38 am

        Hi Christine, you can use just lemons and salt. Most lemons sold in regular grocery stores are waxed. Usually organic or farmer’s market lemons are unwaxed.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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