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super easy, and they taste fantastic in a yogurt sauce served with a salad of feta, kale and BBQ chickpeas.
Bought a Meyer’s lemon tree, and at 3′ tall I have over 20 lemons. I’ve been looking for ideas, so this sounds great!
I have been preserving lemons for many years using the above recipe with success!
I use them in tagines, adding X factor to many yummy middle eastern dishes!
Go for it if you want the real taste of yummy!
I have preserved lemons, chillies and limes for many years now and have kept to the above mentioned method.
Great in tagines and lemon rice and citrus cous cous yummy!
So tasty, healthy and X factor
I gave some to a friend, and she put them in a zip lock bag in the freezer. They don’t take up much room, and likely an infinite shelf life. I am considering making a change in the next batch.
Juice all lemons
quarter the skins
remove all seeds
put all of the juice and pulp over the peels
Proceed as per normal recipe.
Advantage, I usually add these to stews or condiments, peel, pulp, juice and all. It is all the salt I need, but the seeds are a detriment to the taste, and are hard to separate out. I am also planning on using a little citric acid with water to make extra liquid so all the peels or quarters are covered. A gallon jar will need about a pint of this acidified water, and will not dilute the ph of the lemon juice.
Quarter of a lemon (rind and pulp, no rinse) in to rice cooking water, instead of salt. Taste is wonderfull, lemony and salty.
Have done these couple of times, I prefer using a bit more spacious jar and plenty of extra juice. That way the lemons stay submerged better.
I’m not sure I ubderstand, you only use the peel? You throw all the pulp away? Seems like a waste of Meyer’s lemons?
I think it only makes sense to make preserved lemons if you have access to a lot of lemons, like from your or a neighbor’s lemon tree. I wouldn’t even bother with store-bought lemons. The peel is what is traditionally used.
Meyer lemons are not actually lemons, but a hybrid of lemon and orange. Hard for me to believe that they would be the traditional Tunisian or Moroccan lemon type…
Hi Vicki, Meyer lemons are hybrids, as almost commercial citrus are hybrids of some sort. They are not as sour/acidic as Eureka lemons, but they are still quite sour enough, and they work well as preserved lemons.
I made these today.They were not Myers lemons.Just store lemons.I followed instructions to a T.My question is…After I put on a ball lid and ring,I sat the jar on my table proud of how beautiful they looked…about an hour later, I heard the familiar PING! It sealed itself! Has anyone else had theirs do this???
Do the lemons HAVE to be kept in the frig? I would like to do an entire canner batch of 7 jars but put them in the pantry. Please let me know I am sure that once they are processed its possible but your directions didn’t give that option and I wanted to be clear before I go to all the work.
These instructions are for lemons preserved in salt. They are not cooked, which you would need to do for canning. They can probably last a while if not refrigerated, but they’ll last a lot longer if they are.
I’ve been making these for years, and keep them in the pantry. I do refrigerate after opening, although my biochemist dad says it’s not really necessary. I use them regularly, and usually within six months, but I’ve had some for as long as a year and they’ve been fine. The amount of salt and acid is pretty high.
Obviously they go with Moroccan and similar cuisine, but The Perfect Pantry has a very nice recipe with lentils, spinach, kielbasa and preserved lemon.
My wife put a few preserved lemon slices in mayo with garlic for some chickpea burgers we made. That was also pretty good.
I, too, would be interested in other recipes involving preserved lemons. Frankly, I would NOT be interested in dessert recipes – I don’t think they’ll go at all with dessert.
Surely the whole reason for for preserving anything (especially in such a large amount of salt) is that you don’t then have to keep it in a refrigerator? Moroccans were using this recipe long before the invention of fridges. Seems a bit like belt and braces to me.
Does anyone know of any great dessert recipes using perserved lemons?
There was a method I have seen on a TV show (I watch a lot of Food Network, lol) and a fast way to make preserved lemons is to cut the lemons in 6 then in a non-corrosive oven pan (pyrex) add the lemons and a cup of salt, and water to cover the lemons. Put in the oven for 6 hours at 250 degrees, then jar. They are ready immediately, however I think preserving them longer might bring out more flavor but it’s a quick way if you have a dish you want to prepare.
This can also be achieved by putting them outside on a warm sunny day. In fact it is still done this way in certain cultures.
Hi, was just wondering if anyone has tried this method with limes?
I’m looking for a pickled or preserved lime recipe.
Works beautifully with limes too, both regular ones and the tiny ones. I’ve preserved them in separate jars and even mixed them in the same jar. And have never refrigerated any of them, the salt takes care of the preserving. And I’ve used the pulp as well as the rind in cooking, just rinse the salt off.
I heard a chef on Martha Stewart Radio this weekend talking about using preserved lemons and cooking in a tangine – neither of which I had ever heard of. Now I am enamored with the idea.
I have a question: if this turns out as divinely as it sounds, I will probably want to make some up and a small recipe booklet to use for Christmas gifts. I see where there was a problem making it in a rubber stoppered jar. Would it be best to make it in a regular Mason jar and then decant into something more decorative?
Great question, I don’t really know. The lemons get preserved in salt and their own acid, that said, you want to sterilize any jar you use. ~Elise
I am making 2 gallons tonight to give away as Christmas gifts. I add bay leaves, cloves, cardamon,and cinnamon sticks. Meyer Lemons are a must. They have an entirely different flavor from regular lemons…sort of a Tangerine smell to the lemons, and they are sweeter.
Barbara – do you add any recipes or “use suggestions/instructions?” I love the look of these, but might not know how to advise others to use them. Thanks for any ideas.
My question is similar to Libby’s.
In April, I made a batch of preserved lemons in two Mason jars. One of them was fine, and I’ve just finished using the contents. But the topmost lemon in the other was partly exposed to air, discolored and showed signs of decay. I removed it, and the remaining lemons look and smell okay.
The question is: are they okay?
I understand that the lemons are supposed to store safely for at least six months (if not longer), but this does not make it clear to me whether or not they are safe in this instance.
Could someone please supply me with an unequivocal answer? I’d like to make a recipe requiring these lemons for a holiday dinner, but I daren’t do that until I know they are safe, and don’t have time to make a new batch.
How do I sterilize the glass container before adding lemon and salt?
You can place a rack on the bottom of a large stock pot, add the glass jars so they are standing on the rack, cover with water, bring to a boil, and boil for 10 minutes. Or you can wash out the jars, put them in a 95°C oven (200°F) for 10 minutes. ~Elise
The thought of these is so enticing. I only tried it once, and the lemons were so bitter I had to throw them out.
Try, try again. Thanks for the recipe!
Try them with Meyer lemons, they’re sweeter than regular lemons. ~Elise
Where can you buy Mayer lemons?
I get them at Wal-Mart, ormy parent’s backyard when they have a surplus on their bushes.