Preserved lemons

Moroccan preserved lemons are so easy to make! This is the best way to preserve lemons, and the whole lemon is used. You only need two ingredients, lemons and sea salt. This recipe takes about 10 minutes to prep and four weeks of fermentation time.

Preserved lemon is a traditional North African condiment where its sour and salty flavor is adds a distinct flavor to classic tagines, roast chickens and other meals.

Ground cinnamon, fennel seed, coriander and pepper add to the intense lemony pulp and satin-like peels of these Moroccan preserved lemons.

Learn how to use preserved lemons in your cooking. They’re a versatile ingredient that transforms everything from meaty tagines to cocktails.

Make this simple and delicious Preserved Lemons Recipe to add a unique salty sour flavor to dishes. Often used in Moroccan cooking.

Preserved lemons add an incredible fresh intense "lemony" flavor with a mild tartness to a variety of dishes. Follow this easy simple recipe and step-by-step tutorial to make them the traditional way, or a superfast method to make them quickly in much less time, just 30 minutes! Then grab your jar and try one of the 25 ways to use them on roast chicken, grilled fish, potatoes, or lemon hummus, or mix or into stews, pasta, and salad dressings.

Add a bold, bright, and intense lemon flavor to many cuisines and dishes with savory, tangy DIY preserved lemons - for yourself or as a gift!

A quick and salty solution for preserved lemons. Traditional preserved lemons, a staple of Moroccan cuisine, are a great example of the transformative powers of salt and time. Whole lemons are slit open with a knife, packed with salt, and then stored for weeks to ferment (this is another example of lacto-fermentation, the process responsible for our Fermented Beets and Beet Kvass). They’re a great pantry item to have in the fridge, ready to be used in stews, vinaigrettes, and sauces. But…

Preserved lemons are an indispensable ingredient in Moroccan cooking and add a tart, salty, spicy, somewhat bitter punch to recipes.

We believe a dish can comfort with familiarity and delight with surprise. This surprise might come from sumac on scrambled eggs or sweet-sour barberries in a frittata or salad. But the ultimate flavour bomb is preserved lemon skin, chopped or sliced. It pairs well with oily fish, grilled meats, or roasted vegetables. Experiment with it, but beware—it’s addictive. We store ours in Kilner jars, which are easy to find. Once you start, you'll always have a batch ready. The preserving process…