What is your take on preserved lemons?

I have a recipe for making them for anyone interested:
(from the flavors of Morocco By: Ghillie Basan)

10 unwaxed lemons preferably small thin-skinned variety
10 Tbsp. sea salt
Freshly squeezed juice of 3 - 4 lemons

Wash and dry the lemons and slice the ends off each one. Stand each lemon on one end and make 2 vertical cuts 3/4 of the way thru them, as if cutting into quarters but keeping the base intact. Stuff 1 Tbsp of salt into each lemon and pack them into a large sterilized jar. Seal the jar and store the lemons in cool place for 3 to 4 days to soften the skins.

Press the lemons down into the jar, so they are even more tightly packed.
Pour the lemon juice over the salted lemons, until they are completley covered. Seal the jar again and store it in a cool place for at least 1 month. Rinse the salt off the preserved lemons before using.

These can be refrigerated up to 6 months. Also -

You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

this is the one I have:

Preserved lemons are used as a condiment in Mediterranean recipes. They are quite simple to make, but the lemons will need to ripen for 30 days before using, so plan way in advance.


* 5 lemons
* 1/4 cup salt, more if desired
* .
* Optional Safi Mixture:
* 1 cinnamon stick
* 3 cloves
* 5 to 6 coriander seeds
* 3 to 4 black peppercorns
* 1 bay leaf
* Freshly squeezed lemon juice, if necessary


If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of a sterile 1 pint mason jar.

Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice, not chemically produced lemon juice and not water.) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.


There are many different recipes - but all basically the same - some say to refrigerate, some say not to. I refrigerate mine after opening - it's my choice.

I did not know you could add the spices! I am going to make both that way I will have plenty of each on hand. Thanks Mama!

Anytime!!! Enjoy!!

While you're at it -

Preserved Oranges

Peel good-sized oranges, cut in ½ inch slices and cover with cold water, allowing ½ pint to each orange. Let stand 24 hours. Cook until tender. Add ½ pint of sugar and the juice of 1 lemon for each orange. Cook until transparent. Place in jars, cover with syrup and seal.

Creole Oranges

2 cupfuls of sugar
¼ cupful water
1 tbs lemon juice
6 oranges

Boil the sugar and water together for 5 minutes and add the lemon juice. Peel the oranges, slice. Cook a few slices at a time in the syrup about ½ minutes. Place on a flat dish, pour the remaining syrup over the fruit, and chill on ice. Creole oranges may be served with whipped cream