Preserved and Pickled Lemons

  • Servings: Jar

Preserved or pickled lemon is a condiment common in the cuisines of South East Asia and, of course, Morocco and its neighbouring North African countries.

It’s the peel that is the important part of the preserved lemon. Its lemony flavour is delicious in sauces, relishes, salads and other dishes. The pulp can also be used in some dishes such as soups!

In this post, You have 2 recipes: the regular preserved lemon recipe and my own pickled lemon recipe. The latter is delicious with smoked fish, cold cuts or any other dish.


  • For preserved lemons: 8 medium unwaxed lemons (preferably organic)
  • Half cup or more kosher salt
  • Extra fresh lemon juice
  • For pickled lemons: 6 unwaxed lemons (preferably organic)
  • Enough extra virgin olive oil to cover the lemons
  • Black peppercorns - garlic cloves - Chili flakes (optional) - dry oregano - kosher salt, all to taste


Step 1

For preserved lemons: After washing and drying the lemons, make 4 vertical cuts only three-quarters of the way on each lemon. The quarters need to be attached to the base of the lemon. Stuff each lemon with 1 heaped tbsp of salt. Put them in a sterilised jar which bottom is covered with 2 tbsp of salt. Seal and store the jar in a cool place for 3 or 4 days. This is to make sure that the lemons are well and tightly packed. Now pour lemon juice over them until they are completely covered. Seal the jar again and place it in a cool place for at least one month. Rinse the salt before using the preserved lemon.

Step 2

For pickled lemons: After washing and drying the lemons, slice them into round pieces then pack them in a sterilised jar together with few peppercorns, garlic cloves, Chili flakes, oregano and kosher salt. Then cover everything with extra virgin olive oil. Put in a cool dry place until ready to eat.

Recipe Type:

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