Preserved Lemons with Chilli, Rosemary and Lemon leaves
Preserved Lemons with Chilli, Rosemary and Lemon leaves 🍃 🍋 is a medium Mediterranean recipe that serves 6. 15 calories per serving. Recipe by Chef Joe Bartlett on YouTube.
Prep: 30 min | Cook: PT0M | Total: 45 min
Cost: $3.45 total, $0.58 per serving
Ingredients
- 6 Lemons (medium, organic if possible, washed)
- 12 teaspoons Coarse Sea Salt (about 2 teaspoons per lemon, plus extra for topping)
- 1 teaspoon Chili Flakes (adjust to taste)
- 2 sprigs Fresh Rosemary (roughly chopped)
- 5 Lemon Leaves (fresh, optional; can substitute bay leaf)
Instructions
Wash Lemons
Rinse the lemons under cold running water, scrubbing the skins to remove any dirt or wax.
Time: PT5M
Score Lemons
Place each lemon on the cutting board and make four shallow incisions around the fruit, stopping just short of cutting through so the sections stay attached.
Time: PT5M
Salt Lemons
Generously sprinkle about 2 teaspoons of coarse sea salt into each lemon, working the salt into the cuts.
Time: PT5M
Pack Lemons into Jar
Place the salted lemons into the glass jar, pressing them down firmly so they fit tightly. Add a few lemon leaves and rosemary sprigs between layers, sprinkling extra salt as you go.
Time: PT5M
Add Flavorings
Scatter the chili flakes over the packed lemons, tuck the remaining rosemary sprigs and lemon leaves into the jar.
Time: PT5M
Cover with Brine
Press the lemons down until they release their own juice, creating a natural brine. Ensure the lemons are completely submerged; add a pinch more salt if needed to keep them below the surface.
Time: PT5M
Seal and Ferment
Close the jar tightly and store it at room temperature (around 20‑22°C) for 7 days. After the first week, add any remaining herbs and continue fermenting for 3 to 6 months, checking periodically that the lemons stay submerged.
Time: PT0M
Temperature: 20-22°C
Refrigerate
When the lemons have reached the desired level of softness and flavor, transfer the jar to the refrigerator where they will keep for up to 6 months.
Time: PT0M
Cleanup
Wash all utensils, the cutting board, and the jar (if re‑using) with hot, soapy water and dry thoroughly.
Time: PT15M
Nutrition Facts
- Calories
- 15
- Protein
- 0g
- Carbohydrates
- 5g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Paleo‑Friendly
Ingredient Substitutions
- Instead of Coarse Sea Salt: Kosher salt, Himalayan pink salt
- Instead of Chili Flakes: crushed red pepper, smoked paprika
- Instead of Fresh Rosemary: thyme, oregano
- Instead of Lemon Leaves: bay leaf
Equipment Needed
- Glass Jar with Lid
- Cutting Board
- Sharp Knife
- Small Spoon or Pestle
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Make shallow incisions without cutting through the lemon skin.
- Press lemons firmly to release juice and create enough brine.
- Ensure lemons stay completely submerged to prevent mold.
- Store at consistent room temperature during fermentation.
Chef Tips from the Video
- Use organic lemons for the best fragrance and to avoid pesticide residues.
- Coarse sea salt draws out moisture more effectively than fine table salt.
- A small weight (like a clean stone) helps keep lemons submerged.
Troubleshooting
Mold appears on the surface of the lemons.
Remove any moldy pieces immediately, add more salt, and ensure the lemons are fully submerged under brine.
Lemons remain hard and not softening after several weeks.
Extend the fermentation time; keep the jar at a stable room temperature and occasionally stir the brine.
Storage
Refrigerator: Up to 6 months, tightly sealed.
Freezer: Not recommended; texture changes.
Room temperature: Only during the initial 7‑day fermentation and subsequent 3‑6 month aging period.
Make-Ahead Tips
- You can prepare the salted, scored lemons up to a week in advance before adding herbs.
- Experiment with other aromatics such as bay leaves, thyme, or orange zest.
Frequently Asked Questions
What is the cultural significance and history of preserved lemons in Mediterranean cuisine?
Preserved lemons have been a staple in North African and Mediterranean cooking for centuries, originally developed as a way to keep lemons edible through harsh winters and to add a unique salty‑sour flavor to dishes like tagines and salads.
What are the traditional regional variations of preserved lemons in Moroccan cuisine?
In Morocco, preserved lemons are typically made with whole lemons, coarse salt, and sometimes additional aromatics like bay leaves or cinnamon; the lemons are left to ferment for several months, resulting in a soft, intensely flavored fruit used in tagines, couscous, and salads.
How are preserved lemons traditionally served in Moroccan households?
They are usually rinsed, the pulp is sliced or chopped, and added to stews, sauces, or salads to impart a bright, salty citrus note; a small amount goes a long way, so they are used sparingly as a condiment.
What occasions or celebrations feature preserved lemons in Mediterranean cuisine?
Preserved lemons appear in everyday cooking but are especially popular during festive meals such as Ramadan feasts, wedding banquets, and holiday gatherings where tagines and couscous dishes are served.
What authentic ingredients are essential for traditional preserved lemons, and what can be substituted?
Authentic ingredients include fresh whole lemons, coarse sea salt, and sometimes bay leaves or orange peel; substitutes can be kosher salt for sea salt, rosemary or thyme for additional aroma, and dried chili flakes for heat as shown in Chef Joe Bartlett’s version.
What other Mediterranean dishes pair well with Chef Joe Bartlett’s preserved lemons with chili, rosemary, and lemon leaves?
They complement chicken or fish tagines, roasted vegetables, quinoa salads, hummus, and even grilled halloumi, adding a bright, salty, and slightly spicy lift.
What makes Chef Joe Bartlett’s preserved lemon recipe special compared to other preserved lemon methods?
Chef Joe Bartlett adds chili flakes, fresh rosemary, and lemon leaves, giving the lemons a subtle heat and herbaceous aroma that differs from the classic plain brine, creating a more complex flavor profile.
How has the practice of preserving lemons evolved over time in North African cuisine?
Originally a practical preservation method, modern cooks now experiment with additional herbs, spices, and longer aging periods, turning preserved lemons into a gourmet ingredient rather than just a pantry staple.
What are common misconceptions about making preserved lemons at home?
Many think the lemons need to be boiled or that the brine must be added separately; in reality, the lemons release enough juice when pressed, and the natural salt‑drawn brine is sufficient for fermentation.
What are the most common mistakes to avoid when making preserved lemons with chili, rosemary, and lemon leaves?
Common errors include cutting the lemons all the way through, not pressing them enough to release juice, and allowing any part of the fruit to sit above the brine, which can cause mold.
Why does this preserved lemon recipe use coarse sea salt instead of fine table salt?
Coarse sea salt draws moisture more slowly and evenly, creating a gentle brine that preserves texture and flavor without making the lemons overly salty.
Can I make Chef Joe Bartlett’s preserved lemons ahead of time and how should I store them?
Yes, you can prepare the lemons up to 6 months in advance; keep the sealed jar at room temperature for the first 7 days, then store it in the refrigerator for long‑term use.
What does the YouTube channel Chef Joe Bartlett specialize in?
The YouTube channel Chef Joe Bartlett focuses on approachable, ingredient‑driven cooking tutorials that blend classic techniques with creative flavor twists, often featuring garden‑fresh produce and simple pantry staples.
How does the YouTube channel Chef Joe Bartlett's approach to Mediterranean cooking differ from other Mediterranean cooking channels?
Chef Joe Bartlett emphasizes hands‑on, low‑tech methods like garden foraging and minimal equipment, while still delivering authentic flavor profiles, whereas many other channels rely on more elaborate setups or commercial ingredients.
Last updated: August 29, 2026
