Quick Preserved Lemons
Preserved lemons, a staple condiment in Middle Eastern and North African cooking, are celebrated for their robust flavor and adaptability. They infuse dishes with a distinctive complexity, blending a vibrant citrus tang with subtle saltiness. Their versatility makes them a
Post Date: April 14, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
special ingredient for enhancing the depth and brightness of any culinary creation.
I became obsessed with looking for ways to incorporate preserved lemons into new recipes . Many of my dishes have an Italian slant and I was surprised to learn that preserved lemons are not traditionally a common ingredient in Italian cuisine given the Amalfi Coast in Italy is renowned for its lush lemon groves. Italian cooks prefer to use fresh lemon juice, zest, or whole lemons in their dishes rather than preserved lemons.
That said, while preserved lemons might not be a traditional ingredient in Italian cuisine, there’s always room for creative reinterpretation and experimentation in the kitchen. If you enjoy preserved lemons and Italian flavors, there’s certainly no harm in exploring how they might complement or enhance certain Italian dishes. And…I hope my Nonna doesn’t disapprove!
Shorten Your Prep Time
The traditional way to make preserved lemons involves taking fresh lemons, typically quartered or halved, and packed tightly in a jar with salt. Sometimes, additional spices like bay leaves, cinnamon sticks, or peppercorns are added for extra flavor complexity. The salt acts as a preservative, drawing out moisture from the lemons and creating a brine that helps ferment them. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months. The lemon rinds soften and develop a complex, tangy flavor that balances the citrusy brightness with a hint of saltiness.
Seriously, who has time for that? My Quick Preserved Lemons recipe shortens the fermentation period exponentially. In just a couple of hours (that’s lapsed time) you can turn a lemon, some lemon juice, and salt into a quick preserved lemon paste that will be on hand for the next two weeks.
Using Quick Preserved Lemons
Preserved lemons are often used as a flavoring agent in various dishes such as tagines, stews, couscous, salads, marinades, and sauces. They can impart a unique, tangy, and slightly salty taste to dishes, enhancing their depth and complexity.
Grocery List
Produce
lemons
Pantry
lemon juice
Misc
salt
Add-Ins and Substitutions
Feel free to experiment with other citruses such as limes, oranges, and yes, even grapefruit. These would all be fantastic flavoring agents for salad dressing and light sauces. They will add a touch of sophistication that will make the dish unforgettable.
Storing
Store in an airtight container in the refrigerator for up to two weeks or can them for storing up to one year.
Nutrition 411
Lemons are high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. Studies show that lemon extract and plant compounds may promote weight loss, but the effects in humans are unknown. Lemons contain vitamin C and citric acid, which help you absorb non-heme iron from plants. This may prevent anemia. Some plant chemicals found in lemons have been shown to prevent cancer and help improve digestive health. However, for digestive help, you need to eat the pulp of the lemon, not just the juice. needed. (Trusted source.)
Quick Preserved Lemons
Equipment
- Medium sauce pan
- High speed Blender
Ingredients
- 1 large lemon end trimmed, sliced into 1/4-inch-thin rounds, seeds removed
- 4 tbsp lemon juiced
- 1 teaspoon salt
Instructions
- Rinse lemons, trim off ends, and cut into 1/2 thick slices.
- Combine all ingredients in a small saucepan set over medium-high heat. Simmer until salt is dissolved, 1 to 2 minutes, then lower the heat to medium-low. Cover and cook until the lemon rinds start to look translucent, stir several time to avoid burning or scorching, about 12 minutes.
- Set aside to cool slightly, then transfer to a food processor (or blender) and blitz until smooth and thick. Add a tablespoon of water at at time if you need to thin out the mixture; the result should be spreadable paste.
- Transfer the preserved lemon paste (at room temperature) and pack well in an airtight jar with a secure lid. Cover and keep in the fridge for up to 2 weeks.
- Make a double or triple batch and give canning a try.
Canning
- Remove lids and rings from jars and place in pot. Fill pot with water to cover, place a lid on the pot and bring it to a boil..Remove the jars from the canning pot (pouring the water back into the pot as you remove the jars) and lay them out on a clean towel on your counter.Carefully fill your jars with the preserved lemon. Leave between 1⁄4 and 1⁄2 an inch of headspace (that's the room between the surface of the product and the top of the jar).Wipe the rims of the jar with a clean, damp paper towel or the edge of a kitchen towel. Apply lids and screw the bands on the jars to hold the lids down during processing.Carefully lower the filled jars into the canning pot. You may need to remove some water as you put the jars in the pot. A heat-proof Pyrex measuring cup is the best tool for this job.Once the pot has returned to a boil, start your timer for 15 minutes. The length of the processing time varies form recipe to recipe. When your timer goes off, remove the jars from the water bath promptly. Place them back on the towel-lined countertop and let them cool.The jar lids should begin to ping soon after they've been removed from the pot. The pinging is the sound of the seals being formed and the center of the lids will become concave as the vacuum seal takes hold.After the jars have cooled to room temperature, remove the bands and check the seals. You do this by grasping the jar by the edge of the lid and gently lifting it an inch or two off the countertop. The lid should hold fast.Once you've determined that your seals are good, remove the rings and wash the jars well to remove any sticky residue. Store your jars in a cool, dark place (with the rings off, please) for up to a year. Jars that don't seal can be refrigerated and used first.
Notes
More Preserved Lemon PF Recipes
Limone Pepe Orzo (No Dairy, No Oil)
WFPB Grilled Eggplant Tomato Basil Lemon Pesto Salad
Nutrition Packed Broccoli Basil Pesto (WFPB, Oil Free)
AFFILIATE DISCLOSURE
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