What Are Preserved Lemons?

Preserved lemons are pickled condiments, or salted lemons cured in a jar. They originated in North Africa and have since become “one of the key spices in Israeli cuisine,” according to chef Erez Komarovsky, who always keeps a jar or two of preserved lemons in his kitchen.

Salt-preserved lemons add acidity, brightness of color, and a sharp, complex flavor to all kinds of dishes. In Morocco, for example, preserved lemons are a key ingredient in traditional foods such as stews and tagines. Elsewhere in the world, salt-cured preserved lemons elevate dishes and drinks as diverse as salad dressing and yogurt, hummus and dessert, even boozy beverages like martinis and margaritas.

Fresh lemons carry a bitter note from the peel and an ultra-citrusy one from the juice. Once preserved, that sharpness mellows and the lemon flavor intensifies, giving way to a tart, savory bite. This happens because the process breaks the lemon peel down into a smooth, silky, almost satiny texture.

Yes, you can eat the entire lemon, peel and all, though we suggest removing the seeds.

For the best flavor, Erez recommends using loquat lemons, which are small and sweet. If those are hard to find, he suggests Meyer lemons, whose taste isn’t at all bitter. Erez makes his preserved lemons in winter, when lemons are at their ripest and their skin isn’t too thick. Without loquat or Meyer lemons on hand, Eureka lemons, the regular lemons most often found in grocery stores, will work

Pickled lemons are best preserved in a sterilized canning jar with fresh lemon juice and salt. Erez uses Atlantic sea salt to make his preserved lemons, but kosher salt or other types of salt work as well. The sea salt (or kosher salt) acts as a preserving agent: added to the lemons and fresh lemon juice, it’s key to a perfect jar of pickled lemons. After putting his lemons into the sterilized canning jar, Komarovsky adds freshly squeezed lemon juice and more salt inside, then more lemon juice so there’s enough to fully cover the lemons.

There are countless culinary uses for fresh lemons with salt; their unique bite and umami flavor make them a complex addition to many dishes. “Lovely with calamari and unbelievable with fish and with chicken,” Erez says. Homemade preserved lemons can even be puréed into a preserved lemon paste for use in salad dressings and vinaigrettes, creamy pasta sauces, and frostings for sweet treats like cakes, cookies, muffins, and scones.