Quick ‘Preserved’ Lemons Recipe (2024)

If you cut lemons in quarters or eighths, it easy to remove seeds. Then squeeze our juice into bowl. That makes dicing easy since juice isn't running all over the place. Also the dice is much finer.

So easy and very tasty.....I use this in the Morroccan Chickpea Stew. It also freezes very well.

While I like most of Bittman's recipes, this one is to the real thing what water-added bulk ham is to prosciutto or Benton's. Combine diced lemons (any qty) with salt (5% B/W). Transfer to jar/s in stages, squeezing with spoon/fingers to release juice before adding more, so that a jar is packed to the brim (no air left). Close, age for at least 1 month at room temp. The lemons are fermented anaerobically by natural yeasts from the citrus skin: see Harold McGee's "On Food and Cooking".

The results were not what I expected.
I found the preserve way too salty, and in general too strong.
I made eggplant with onion and peppers like the author did on the video, and everything was great except when you got a piece of lemon. The flavor was like a slap in the face. Out of place. I tried it in crepes and same result. I tried it in toast, and still not good. I am kind of tired running food trying to see how to use this preserve.

For 2 lemons add a little cinnamon, 1 clove, a few coriander seeds, Aleppo pepper. Works great.

I add a few tablespoons to sautéing chicken breasts with white wine and butter at the end. Tastes like the chicken has been marinating for hours.

always rinse the lemons before using and do not use the center only the peel and pith it is not your usual preserve but more of a flavoring

This is a savory condiment, used in mostly middle eastern recipes and seafood.

Used this to make Melissa Clark's Moroccan Chickpeas with Chard, and I feel that it was successful. A couple adjustments: I used two lemons, 1 tsp table salt (didn't have kosher) and 1 tbsp sugar. Came out a tiny bit on the salty side, so will reduce salt slightly next time. To "unwax" the lemons I poured hot water over the lemons in a colander and scrubbed with a clean dish towel. Sliced in 1/4 inch slices then did a very very fine dice to get the lemony essence instead of chunks. Worked well!

." . .and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically." Do you put a lid on said jar? or cover it with a cloth?

This is a great solution for when you don’t have time to make real preserved lemons. I started these in the morning, began a lamb tagine in the afternoon, and the lemons complemented that dish perfectly by dinner time. I think I used two tablespoons of sugar and three tablespoons of kosher salt, for three enormous lemons.

I made this recipe last night and added some of the preserved lemon to tuna salad for lunch today. Delightful! Bright and tart, and just a bit sweet.

While I don’t think this recipe is as good as an actual preserved lemon, it really helps in a pinch. I agree w some reviewers that the end result was salty, but I was able to mitigate the saltiness by removing the salty lemons and soaking them in 2 changes of hot water. It seemed to draw enough salt out of them that they worked beautifully in a roasted broccoli salad. This one’s going in my back pocket for sure.

This is great when you can’t find preserved lemons at the store. I usually add some whole spices - peppercorns, bay leaves, etc. I often just do one lemon at a time (for a particular recipe) and it comes out fine. I also usually forget about the whole wax thing until it’s too late - also fine!

Used this to make Melissa Clark's Moroccan Chickpeas with Chard, and I feel that it was successful. A couple adjustments: I used two lemons, 1 tsp table salt (didn't have kosher) and 1 tbsp sugar. Came out a tiny bit on the salty side, so will reduce salt slightly next time. To "unwax" the lemons I poured hot water over the lemons in a colander and scrubbed with a clean dish towel. Sliced in 1/4 inch slices then did a very very fine dice to get the lemony essence instead of chunks. Worked well!

I used this preserving technique to make Yotam Ottolengi’s Moroccan Carrot salad. The flavor complexity of preserved lemons done the old fashioned way is more complex but this shortcut works really well for many recipes.

While I like most of Bittman's recipes, this one is to the real thing what water-added bulk ham is to prosciutto or Benton's. Combine diced lemons (any qty) with salt (5% B/W). Transfer to jar/s in stages, squeezing with spoon/fingers to release juice before adding more, so that a jar is packed to the brim (no air left). Close, age for at least 1 month at room temp. The lemons are fermented anaerobically by natural yeasts from the citrus skin: see Harold McGee's "On Food and Cooking".

I add a few tablespoons to sautéing chicken breasts with white wine and butter at the end. Tastes like the chicken has been marinating for hours.

Does it get any easier? I've been using this 'relish,' for years and I love it! It also works well with limes, but work by weight. In either case, I add four or five drops of lemon or lime OIL (never extract!) to add a little more zing. Very good stuff!!

For 2 lemons add a little cinnamon, 1 clove, a few coriander seeds, Aleppo pepper. Works great.

The results were not what I expected.
I found the preserve way too salty, and in general too strong.
I made eggplant with onion and peppers like the author did on the video, and everything was great except when you got a piece of lemon. The flavor was like a slap in the face. Out of place. I tried it in crepes and same result. I tried it in toast, and still not good. I am kind of tired running food trying to see how to use this preserve.

If you cut lemons in quarters or eighths, it easy to remove seeds. Then squeeze our juice into bowl. That makes dicing easy since juice isn't running all over the place. Also the dice is much finer.

So easy and very tasty.....I use this in the Morroccan Chickpea Stew. It also freezes very well.