Margarita, up, pop rocks rim?

The most wonderful Moroccan-style preserved lemons recipe – with organic lemons, salt, lemon juice và spices (bay leaf and pink peppercorns). Blow your taste buds away with this intensely lemony condiment!


When the trees are heaving with fruit – we make preserved lemons!

Preserved lemons pair beautifully with two of my favourite things: good quality, fat juicy green olives & Moroccan tagines! I love their intensely lemony, slightly salty, puckery-ness (is that a word?) and the pop of colour they bring lớn a dish.

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They couldn’t be easier to lớn make, either – all you need are lemons, salt, a canning jar, and, if you’re feeling fancy, a few key herbs & or spices (I’ve gone with bay leaf & pink peppercorns).

Leave it lớn ferment for a month, then you have pure deliciousness at your fork-tip.

Before we begin, we"re after Organic Lemons, baby!

Conventional lemons have wax on their skins, so they won’t be able to ferment. Organic Meyer lemons are my pick – all the better if they’re home-grown!


Lactic Acid Fermentation of the Lemons

Salted lemons are an example of lactic acid fermentation. When making preserved lemons, you combine them with salt in a jar, then cover entirely with lemon juice – effectively submersing them in a salty, acidic brine.

This salty environment is favourable to lớn Lactobaccilus bacteria, but unfavourable khổng lồ ‘bad’ bacteria, yeasts & moulds, preventing their growth.

The Lactobaccilus then start khổng lồ consume the fruit sugars, turning them into lactic acid. Lactic acid is a natural preservative, as it further inhibits the growth of harmful bacteria.

Once the lemons have fermented for long enough (let’s say around a month, or even longer), you can transfer the jar khổng lồ the fridge, khổng lồ halt any further bacterial action.


Benefits of consuming Preserved Lemons

As with consuming other lacto-fermented foods – you’re getting a small amount of the friendly Lactobaccillus genus of bacteria into the gastrointestinal tract.

Lactobacilli are natives lớn the GI tract, they play a role in maintaining immune health & modulating inflammation. This journal article has a nice review of LA fermentation of fruits và vegetables with regard to human nutrition & health.

They are also extremely important lớn gut health, as they turn dietary fibre into fuel for the enterocytes (cells of the gut wall), in the form of short chain fatty acids.

Isn’t that cool – bacteria can turn fibre into fat!

How khổng lồ tell when your Preserved Lemons are ready

After 3-4 weeks of fermentation, open up the jar and check the lemons – if the skins have noticeably softened, then that’s a sign they’re ready to lớn enjoy.

How to lớn use Preserved Lemons

Take them out the of the jar, rinse them under running water khổng lồ remove excess salt & any pips, then slice them up and địa chỉ cửa hàng to your cooking.

You can use them sliced or whole in pilafs, tagines, salads, stews, hummus, salad dressings & more. Generally, it is the pulpy fruit used in sauces, and the rind used for everything else.

Here are a few of my recipes that either use preserved lemons or would be AMAZING with them:

And for more ideas, there is an excellent round up here of some great dishes using preserved lemons to lớn try.

Preserved Lemons Recipe – Step by Step

It’s an art rather than a science – it all depends on the amount, kích thước and juiciness of your lemons. But here’s a bit of a visual step by step of our preserved lemons recipe, regardless.

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First you want to lớn get a supply of sterilized canning jars – or sterilize your own. To bởi this, clean the jar with hot soapy water, then stand it in the sink, và fill with freshly boiled water. Leave it lớn stand for ten minutes, then drain.

Note: in the recipe thẻ at the bottom of this post - I"ve listed 1x 1 litre/quart jar - whereas you"ll see in the photographs here I used multiple 500ml / 0.5 quart jars. This is because I had a gazillion lemons và the smaller jars are fab to chia sẻ with fam and friends.


Right - now we can begin! Start with sprinkling a tablespoon of Himalayan rock salt into your jar, then prep the lemons.


Wash them & pat dry, then trim the nub off from one of the ends. Depending on how fat the lemon is – slice it into quarters or sixths – leaving about 1cm at the base.

This is the preferred way of cutting them – so that when you stuff ‘em with salt, you can squish them back together & let the salt be in close contact with the fruit.


On the topic of salting – you can you either spoon salt directly into the lemon, or you can showroom salt khổng lồ a bowl và toss individual lemon segments lớn coat.

Add the salted lemons, one by one lớn the jar, packing them down tightly as you go, lớn help release the juice & create a brine with the salt.

When the jar is full, địa chỉ cửa hàng a bay leaf và pink peppercorns, then sprinkle over another tablespoon of salt.


At this point, you may need to đứng đầu up the jar with lemon juice, ensuring the lemons are entirely submerged.


Fasten the lid & give it a little shake, then store out of direct sunlight. Kiểm tra the jar periodically, to lớn make sure the lemons are still covered entirely with the salty brine - & if they"re not, squash them back down.

Once 3-4 weeks have passed, you can mở cửa them up – if the rinds have softened then refrigerate & store lượt thích this for up lớn a year.


Hope you enjoy - see you again soon with something yum.



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