Amazing Preserved Lemons
AMAZING PRESERVED LEMONS is a easy Mediterranean recipe that serves 12. 5 calories per serving. Recipe by Kitchen & Craft on YouTube.
Prep: 21 min | Cook: PT0M | Total: 31 min
Cost: $3.60 total, $0.30 per serving
Ingredients
- 6 pieces Lemon (Organic lemons, washed; each will be cut into an X and later sliced into 4 wedges)
- 8 tablespoons Kosher Salt (1 tbsp per lemon plus extra for the jar; coarse kosher or sea salt works best)
- 1 piece Cinnamon Stick (Whole stick, adds warm aroma)
- 2 pieces Bay Leaf (Fresh or dried, adds herbal note)
- 1 teaspoon Whole Black Peppercorns (Whole, for subtle peppery bite)
- 2 cups Water (Filtered or bottled, enough to fully cover lemons in the jar)
Instructions
Cut Lemons
Wash the lemons, place each on the cutting board and make two shallow incisions forming an X, stopping about 1 inch from the bottom so four wedges remain attached at one end.
Time: PT5M
Salt Lemons
Open each lemon and stuff 1 tablespoon of kosher salt into the cavity. Any salt that falls out should be collected in the small bowl for later use.
Time: PT5M
Pack Lemons into Jar
Layer the salted lemons into the mason jar, pressing down each time to release juices. Add the cinnamon stick, bay leaves, and whole peppercorns. Sprinkle the leftover salt from the bowl over the lemons, then pour enough water to completely cover them.
Time: PT5M
Seal and Shake
Secure the lid, turn the jar upside down, and give it a few vigorous shakes to distribute the salt and aromatics.
Time: PT1M
Cure
Store the sealed jar at room temperature, out of direct sunlight, for about 3 weeks. Shake the jar once daily to redistribute the brine.
Time: PT0M
Prepare for Use
After curing, rinse each lemon under cold water to remove excess salt, cut into four wedges, discard the pulp, and julienne the rind for use in dishes.
Time: PT5M
Nutrition Facts
- Calories
- 5
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Paleo, Keto‑Friendly
Ingredient Substitutions
- Instead of Lemon: Lime (will give a different flavor)
- Instead of Kosher Salt: Sea salt, Coarse sea salt
- Instead of Cinnamon Stick: Ground cinnamon (use ¼ tsp)
- Instead of Bay Leaf: Dried thyme
- Instead of Whole Black Peppercorns: Cracked black pepper
- Instead of Water: Filtered water
Equipment Needed
- Quart‑Size Mason Jar with Lid
- Sharp Chef Knife
- Cutting Board
- Measuring Spoons
- Small Bowl
- Wooden Spoon or Small Scoop
- Funnel (optional) (optional)
Critical Steps — Do Not Skip
- Make X‑shaped incisions in each lemon
- Stuff each lemon with 1 Tbsp kosher salt
- Pack lemons tightly and ensure they are fully submerged in brine
Chef Tips from the Video
- Use organic, unwaxed lemons for the cleanest flavor
- A pinch of dried thyme or a few coriander seeds adds an interesting twist
- If you prefer a milder flavor, reduce the curing time to 2 weeks
Troubleshooting
Lemons are not fully covered by liquid and develop mold.
Add more filtered water until the lemons are completely submerged; ensure the jar is airtight.
The brine is too salty.
Rinse the lemons thoroughly before using and adjust salt in the final recipe.
Storage
Refrigerator: After the 3‑week cure, keep the jar sealed in the refrigerator; it will last up to 6 months.
Freezer: Not recommended; texture changes.
Room temperature: Only during the initial 3‑week curing period, stored in a cool, dark place.
Make-Ahead Tips
- Preserved lemons improve in flavor after the first week; they can be made months in advance
- Store the jar in the refrigerator once cured for longest shelf life
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 Middle Eastern cooking for centuries, originally developed as a way to keep lemons usable through the winter and to add a deep, fermented citrus flavor to tagines and stews.
What are the traditional regional variations of preserved lemons in Moroccan versus Tunisian cuisine?
In Morocco, preserved lemons are often flavored with cinnamon, bay leaf, and whole peppercorns as shown in this recipe, while Tunisian versions may include additional spices like coriander seeds or chili flakes for extra heat.
How are preserved lemons traditionally served in Moroccan tagine dishes?
The soft, rind‑only pieces are typically rinsed, sliced thin, and stirred into the sauce at the end of cooking, imparting a salty, aromatic citrus note that balances the richness of meat or vegetables.
What occasions or celebrations is preserved lemon commonly associated with in Mediterranean cultures?
Preserved lemons are a year‑round pantry item but are especially popular during Ramadan and festive family meals, where they brighten hearty stews and rice dishes.
How does preserved lemon fit into the broader Mediterranean cuisine tradition?
It exemplifies the Mediterranean love of fermentation and preservation, allowing the bright flavor of citrus to be enjoyed long after harvest and complementing the region’s reliance on herbs, spices, and olive oil.
What are the authentic traditional ingredients for preserved lemons versus acceptable substitutes?
Authentic recipes use whole lemons, kosher or sea salt, and aromatics like cinnamon, bay leaf, and whole peppercorns. Substitutes such as regular table salt, ground cinnamon, or dried herbs work, but they alter the depth of flavor.
What other Mediterranean dishes pair well with preserved lemons?
Preserved lemons pair beautifully with chicken or fish tagines, couscous salads, roasted vegetables, hummus, and even in vinaigrettes for grain bowls.
What makes preserved lemons special or unique in Mediterranean cuisine?
The fermentation process transforms the bitter rind into a tender, intensely aromatic ingredient that delivers both salty and citrus notes, something fresh lemons cannot replicate.
How has the preserved lemon recipe evolved over time in North African cooking?
Traditional methods relied on sun‑drying and simple salt, while modern home cooks often add spices like cinnamon and bay leaf for extra complexity and use airtight jars to speed up the curing process.
What are the most common mistakes to avoid when making preserved lemons?
Common errors include not cutting the X incisions, failing to fully submerge the lemons, using too little salt, and storing the jar in a warm, sunny spot which can cause spoilage.
Why does this preserved lemon recipe use whole cinnamon stick and bay leaf instead of ground spices?
Whole spices infuse the brine slowly without becoming gritty, allowing the flavor to develop evenly over the three‑week cure while keeping the rind clean for later use.
What does the YouTube channel Kitchen & Craft specialize in?
The YouTube channel Kitchen & Craft focuses on practical, budget‑friendly pantry projects, DIY food preservation techniques, and simple home‑cooking tutorials that empower viewers to make flavorful staples from scratch.
How does the YouTube channel Kitchen & Craft's approach to Mediterranean cooking differ from other cooking channels?
Kitchen & Craft emphasizes minimal equipment, clear step‑by‑step visuals, and cost‑effective ingredient choices, whereas many other channels may use specialty tools or exotic ingredients that are less accessible to everyday home cooks.
Last updated: August 30, 2026
