Preserved lemon, or lemon pickle, is a condiment that is popular in North African cooking. The lemons are diced, quartered, halved, or left whole and then pickled in a brine. Occasionally spices are included as well. This preserved lemon recipe uses only lemons and salt. Preserved lemons add so much citrus and umami flavor. Toss them in your favorite salad dressing or hummus recipe, or add to a rice or pasta dish.
For this recipe you'll need...
- Organic lemons
- Sea salt
1. In a sterilized jar, add 1 teaspoon of salt per one lemon quartered and seeded. fill the jar and then press down to release the juices. If the juice released from the lemons does not cover them, add more freshly squeezed lemon juice.
2. Close the jar with a tight-fitting lid.
3. Let the lemons sit in the jar on the counter for 1 month before consuming. After that, you can refrigerate preserved lemons for up to 6 months.
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