Homemade lemon and thyme rock salt

Learn khổng lồ make simple salt-preserved lemons for use in braises, sauces, tagines và recipes. All you need are lemons, a quart jar and salt!

How khổng lồ Make Preserved Lemons – Learn to lớn make simple salt-preserved lemons for use in braises, sauces, tagines & recipes. All you need are lemons, a quart jar & salt!


Salt preserved lemons are a technique that stretches back centuries. Ancient techniques of food preservation were greatly important before the days of modern refrigeration, particularly in countries with extended periods of hot weather và limited access to fresh produce. Preserving lemons with salt is one of the simplest và most ancient preservation methods. Salt-preserved lemons originated in the Middle East, though they are now used in cooking all over the world. The process of storing the lemons with salt draws out their juices & causes them to soften over time, removing bitterness from the peel & giving the lemons a wider variety of culinary purposes.

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I love cooking with preserved lemons; they have a unique flavor that is distinctly citrusy, while their pucker-inducing tartness is greatly reduced. I địa chỉ cửa hàng them to lớn braises, fish dishes, sauces & tagines. They brighten the flavor of many dishes. My husband, who adores lemons, eats them straight out of the jar! They pair really well with olives. I also sometimes use the salty, lemony liquid from the jar in salad dressings and sauces (the liquid is quite salty and can veer towards bitter– taste first and địa chỉ cửa hàng with care!).

Preserved lemons are super easy to make. I always have a jar on hand, just in case I want to địa chỉ cửa hàng a special flavor to a new dish. You can preserve the lemons sliced whole (the peel still attached in one place) or quarter them; it really doesn’t make a difference how they are sliced. I prefer quartering them because it makes handling them easier, allowing me lớn stuff the jar with more slices. Generally only the peels are used in cooking, as the lemon flesh soaks up a lot of salt from the preserving liquid, rendering it mushy and very salty.

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For a delicious recipe using preserved lemons, try my Moroccan Lemon Chicken with Olives.

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