Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

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Recipe Summary

prep:
15 mins
additional:
1 week
total:
1 week
Servings:
32
Yield:
32 pieces
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.

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  • To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Nutrition Facts

50 calories; protein 0.2g; carbohydrates 2.2g 1% DV; fat 5.1g 8% DV; cholesterolmg; sodium 2135.5mg 85% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2007
Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Couldn't bring myself to discard the pulp though...I used a little of it in a martini. Very good. I used the rest in a marinade. Equally great results! Read More
(47)

Most helpful critical review

Rating: 3 stars
03/27/2005
I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted lovely. Read More
(23)
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/04/2007
Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Couldn't bring myself to discard the pulp though...I used a little of it in a martini. Very good. I used the rest in a marinade. Equally great results! Read More
(47)
Rating: 4 stars
08/03/2010
Just a tip use Meyer lemons they taste sooooo much better. Also lightly rinse the lemons before using to take off some of the salt. Read More
(26)
Rating: 3 stars
03/26/2005
I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted lovely. Read More
(23)
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Rating: 5 stars
10/11/2010
Great recipe. I cook Moroccan food time to time and this is a must need for alot of those recipes. Try it in a chicken Tagine good stuff! Read More
(11)
Rating: 5 stars
12/10/2012
Simple & tasty way to use my bumper crop of lemons. The intensity of the mellowed rind is wonderful in so many dishes and I love to use the juice/oil for salad dressings and mrinades. Like many others I rinse the lemons before using. Read More
(10)
Rating: 4 stars
02/22/2011
I substituted boiling water in lieu of olive oil. Worked great. I use the pulp in martinis. They are a lovely sweet/salty substitute for an olive! Read More
(9)
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Rating: 5 stars
11/29/2014
I'm ganking your recipe. This one is going in my own book. Very nice. Read More
(2)
Rating: 5 stars
07/30/2017
I made this using only one lemon just to try out the recipe. Didn't even use the finished product for a couple of weeks. But, Wow! What a great flavor addition for rice or chicken! Basmati rice made with pieces of these lemon strips, garlic, ginger and a little lemon juice - just delicious. Adds a nice spark of flavor to everything else I've tried it in. As another reviewer suggested, I cut out the white pith after final curing and rinsed them, so they're ready to go right out of the container. A great little recipe trick - easy to prepare but so worth it. Read More
(2)
Rating: 5 stars
07/31/2014
Just made these. Can't wait to try them in recipes. Read More
(1)