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Preserved Lemons

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Preserved Lemons
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Making preserved lemons is simple and means you can enjoy the season’s citrus bounty for months to come. Whole lemons are brined in salt with a bit of sugar for sweetness. As the lemons soak and soften in the refrigerator, the brine mellows the sour fruit and transforms it into a salty, tangy, and slightly savory ingredient to punch up marinades, dressings, grilled meats, stews, and braises. 

Frequently Asked Questions

  • How can I use preserved lemons?

    Preserved lemons are a wonderful go-to ingredient used to enhance the acidity and saltiness of a dish. Since they are quite potent, it’s best to use them sparingly, as a small amount can go a long way. Finely chopping or pureeing the preserved lemons (both the flesh and rind) is the best way to enjoy them in a vinaigrette, spooned over roasted fish, or incorporated into stews or tagines to add a touch of brightness. 

  • How long do preserved lemons last?

    When stored in an airtight container with a tightly sealed lid, preserved lemons can last for up to one year. While you can store preserved lemons at room temperature, refrigerating them will help extend their shelf life.

  • Do you need to remove the seeds to preserve lemons?

    You don’t need to remove the seeds from lemons before preserving them. If they fall out during preservation, simply remove them from the jar. 

Notes from the Food & Wine Test Kitchen

We recommend using a clean and properly sanitized glass jar for preserving lemons. You can do this by placing the jars right side up in a pot, covering them with water, and boiling the water for 10 minutes. You can also run the jar through a dishwasher.

Make ahead

Preserved lemons can be stored in an airtight container in the refrigerator for up to one year.



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