I was playing with Moroccan food a few years ago and discovered preserved lemons!

They are so easy to make and so versatile that I had to share the method. It’s simply citrus fruit and salt!

Himalayan salt is a healthier salt than table salt. It lends a pink color to the brine but I prefer it. Don’t worry about the sodium, you wash all that off!

There is always a jar of them in my fridge! Use them in salads, soups, wraps, dips or anywhere you want a hit of lemon (or lime) and salt.

Preserve limes the same way! Just replace the lemons with limes.

Try using preserved limes in my Mexican Rice with Cilantro and Tomatillo.

Image of preserved lemon slices in a jar of salt and water

Preserved lemons

Takes minutes to assemble, ready in a week and lasts 3-4 months in the refrigerator (if you don't use them up). 
Print Recipe
Prep Time15 minutes
Servings1 Quart
AuthorSnap Pea Sheep

Ingredients

  • 4-6 Lemons ORGANIC only!
  • 1 Cup Himalayan salt
  • Filtered water

Instructions

  • Wash Lemons. Trim off ends and any blemishes. 
  • Slice (Two at a time) and remove loose seeds. 
  • Put a thin layer of salt in the bottom of a wide mouth quart jar. Lay one lemon slice flat in the center. Stack one row of lemons on the side of the jar and use smaller lemon slices to hold them in place. 
  • Add salt to hold the first layer in place and repeat with the second. 
  • Cut more lemons as necessary to keep the uniform slice on the sides and fill the inside with the remaining pieces alternating salt and lemon until the jar is full. 
  • Add one final layer of salt (as needed) and fill with filtered water. 
  • Put lid on tightly and place in the refrigerator. 
  • The lemons will soften more and more over time but are usable within a week. Take out one or two, wash off the salt, get rid of any seeds then chop them up to use. 

Notes

Used logo
This is a Snap Pea Sheep recipe.
Frankly, I don't know where I got this recipe originally but it is more of a technique than a recipe. I've tried this with oranges and limes as well but prefer the lemons. 
Preserved limes and lemons in salt, lemons, limes, preservedI've made preserved limes with the same exact technique. The limes add an unexpected burst of flavor to food and I particularly like them with a little chili pepper. Try them on tacos or in your guacamole!
Salt marinating type of pickling and can be used for numerous applications. 
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