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Close-up of a glass jar brimming with sliced yellow lemons submerged in golden extra virgin olive oil, featuring garlic cloves, black peppercorns, and a fresh green chili pepper garnish on a rustic wooden surface
North African Moroccan South East Asian Vegan

Preserved and Pickled Lemons

⏱️
👥 Jar servings

"Discover the tangy allure of preserved and pickled lemons, staples in North African and Southeast Asian cuisines. These versatile condiments add intense citrus depth to tagines, salads, sauces, and more. Easy to make at home, they transform simple lemons into pantry treasures."

🥗 Ingredients (6 items)

Method 2 Steps

  1. 1

    For preserved lemons: Wash and dry the lemons, then make 4 vertical cuts three-quarters of the way through each one, keeping the quarters attached at the base. Stuff each lemon with 1 heaped tablespoon of salt. Pack them into a sterilized jar lined at the bottom with 2 tablespoons of salt. Seal and store in a cool place for 3-4 days to ensure they are tightly packed. Pour fresh lemon juice over them until fully covered, reseal, and store in a cool place for at least 1 month. Rinse before using.

  2. 2

    For pickled lemons: Wash and dry the lemons, then slice into rounds. Pack into a sterilized jar with a few black peppercorns, garlic cloves, chili flakes (optional), dried oregano, and kosher salt to taste. Cover completely with extra virgin olive oil. Store in a cool, dry place until ready to eat.

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