Preserved Lemons Recipe (2024)

I don't see that anyone answered you yet. It's really simple. Push the lemons down into the jar, leaving as little air as possible. Then squeeze the remaining lemons into the jar so the cut lemons are covered in juice. I really pack 'em in, so I manage to get more lemons in the jar and squeeze fewer to cover.Also, I prefer to use the hinged jars with the rubber gasket; the salty brine quickly corrodes the screw-on lids.

try a slice in a gin and tonic instead of lime

Made this and the lemons were overdone. (I live in Phoenix.) I asked my Middle Eastern grocer, chef what I did wrong. He said to pickle them for a shorter time. I just tasted the new batch...4 days on the counter and then into the fridge. They're really good!

I just want to verify that the juice of the remaining 4-5 lemons is squeezed into the jar and that we are only preserving the original 3-5 lemons, correct?

The brine does turn syrupy and don't worry about too much salt. I've experimented with varrying amounts and even the ones where I went really heavy, were still good! You may just want to rinse some of the salt off before you use them. (BTW, I'm a chef and preserve cases of lemons at a time to use all year...).

Judging from this article from NPR, preserved lemons should keep pretty much for as long as you keep the lemons covered in brine. http://www.npr.org/2013/04/08/176577903/preserved-lemons-older-wiser-and...

ER----i found on amazon these little glass pucks that one can put on top of the contents of a jar of fermenting vegetables or fruit or whatever. they fit into a wide mouth ball jar and are very reasonably priced. will keep the lemons submerged.

Fungus can form on top of any ferment, but can be scraped away AS LONG AS the lemons remain under the water. The salt and the oxygen-free environment give rise to lactobacillus growth (the active culture pickling the lemons) which, along with the raised pH from the lemon juice, inhibit further fungus and bacteria growth in the brine itself. If you are having trouble keeping the lemons under the brine, fill a ziplock bag with water and place between the lemons and the lid of your container.

Silly logistical question- now that I have a jar full of preserved lemons, after adding new lemons (to the top of the jar) is there a preferred method for accessing the oldest cured lemons on the bottom? Your thoughts requested.

Please clarify - step 2 says “squeeze the additional lemons into the jar until juice covers everything” Does this mean to squeeze the whole uncut lemons in the jar or does it mean to squeeze the juice into the jar?

I use these in so many things in place of other acids and salt. If a recipe calls for lemon or lemon juice, I use these. If a recipe calls for vinegar but lemon juice could substitute, I use these. If a recipe doesn't call for an acid but could be improved with lemon juice, I use these. These go into almost every pot of soup I make, into sauces, into vegetables. The only time I don't use these is when a recipe wouldn't be improved with lemon or calls for so much lemon, these would oversalt it.

My friend and I were discussing this recipe and agreed that it is a winner/keeper. The recipe says to almost quarter the lemons, leaving attached at bottom. Later in the recipe it says to break apart, if needed, to fit into the jar. My friend said, "I decided that it is easier to fit them into the jar fully quartered, and the NY Times will never know!-or care!" :)

* 4 Meyer lemons squeezed into short latch-top jar* added juice of 1/2 grapefruit 2 lemons to cover Meyer lemons

I started preparing the lemons using this recipe and was worried about the strong flavor of the peppercorns. Since this recipe is based from Paula Wolfert, I decided just to use hers as I have done in the past. Simple and oh so good.

Is there some reason why this recipe specifies Kosher salt?

These are so fun to make, and insanely good in salad dressing. They make a great house gift too. I usually do just lemons and salt.

1 month of fermentation just wrapped up today and these did not disappoint. I didn’t put black peppercorns in because we were out when I started them, but so happy with how these turned out. The smell is fragrant and unbelievable. My 7 year old was eating strips of them and asking for more. I’ll definitely be starting another batch in the morning ☺️

I do a fair amount of pickling so this looked interesting. I used a 2lb bag of organic lemons. I agree with the poster who said to simply quartered the lemons. It is much easier to pack a jar tightly. I used a one1-quart Ball canning jar with a Ball plastic lid (not for canning). I had to put the last two lemons in the next day.Put your spices in the jar first, before the lemons!I did not need to add more lemon juice, there was plenty of juice.I hope this wasn't a waste of lemons.

Save angst & spoiled batches! Glass weights for keeping lemons (or anything you’re fermenting) under their brine are available online. Get the ones with handles. I avoid any jar with anything metal anywhere because it WILL corrode no matter what you do - I now use wide mouth canning jars, glass weights, plastic screw-on lids.

Save one of those thick plastic spice jar lids and use it as a spacer between the lemons and the lid to keep the lemons submerged. I use a straight sided 2 cup Ball glass jar with a plastic lid. I just use salt and lemons—no peppercorns or spice.

My neighbor has a Meyers Lemon tree. I started last year making two jars of Meyers, and I buy a bag of Eureka lemons for the other batch. I let them sit in the wine room for 4 months, turning them over every couple of weeks to move the fluid. I added celery seeds, pepper corns, fennel, bay leaves, cumin seeds, it's all good. We compare notes on Eureka vs Meyers, and I like them both. Soups, ragout, so many use cases. Thank you for this recipe. Making 6 jars again today. 3 of each.

OK. I cook, and some pretty in depth stuff, but canning/pickling terrifies me. Can anyone suggest some excellent already prepared excellent preserved lemons brands? I've had intestinal surgery twice over the last five years, and I live in fear of infection. Thank you.

When preserving or fermenting foods, you should use salt that does not have either iodine or anticaking agent because either will kill beneficial bacteria so stop the process. The kosher salt I used had anticaking agent. I have ruined fermentation this way before and so am worried that my first batch won’t preserve properly. I repeated the process using salt without either iodine or anticaking agent, so fingers crossed.

Try half an ounce of the brine in your gin martini for an unbelievable savory co*cktail

Use half ounce of the brine in a gin martini for a savory co*cktail that puts a dirty martini to shame..

If you have enough lemons to fill more than one mason jar—because you have a tree or you went to Costco for jeans but came back with bags of lemons—get an Ohio Stoneware gallon crock with weights and use Saran Wrap to loosely cover. Saves you the hassle of tending to buoyant lemons across multiple jars. Put them in jars after the ferment to use and gift. Makes life a lot easier.

How long do they last in the refrigerator?

Is this worth trying with lemons that have been zested?

Followed the recipe exactly. There was not enough lemon juice to cover the leamons so I added more lemon juice. after two weeks the juice appears to have been absorbed into the rinds. Not sure if more juice needs to be added or it's OK as is. Suggetions would be welcomed.

RE: Kosher salt instead of Iodized bc Iodized is said to disrupt the fermentation by inhibiting some of the good bacteria growth, that said, I have used iodized for fermentation before and it has worked fine, but probs safer to use Kosher.