All Recipes
Quick Preserved Lemons
Prep
10 minutes
Yield
1 medium jar, 20 servings
Quick preserved lemons taste like freshness in a jar! Not to mention, this recipe is better than any lemon juice you can buy.
So why preserved lemons? They are a prominent ingredient in Mediterranean and Middle Eastern cuisine and have a tangy, fruity bite that can be used in salads, dressing, marinades, and more.
Did you know that when preserved all parts of the lemon, including the peel the are edible?
Why You Will Love These Quick Preserved Lemons
Long-Lasting – Preserved lemons will last up to one whole year if the lemons are submerged in the salty brine and when kept in the fridge. But with this recipe – it won’t last that long!
Quick and Easy – there are only five ingredients in this recipe! And one of them is water. It doesn’t get easier than that!
Customizable – Preserved lemons are super flavorful already – but the best part about this recipe is adding your favourite herbs to take it to the next level.
Ingredient Notes
Lemons: There’s a reason why you find lemons in so many things – it is packed with vitamin C and fiber and they are also known for helping with both your digestive and heart health.
Basil: Basil is an herb in the mint family, that – also like lemons is also known to be good for digestion and promotes a healthy gut. Basil is also the perfect match for this preserved lemon recipe.
How to Make This Quick Preserved Lemon Recipe
- Boil the water in a small pot and set it aside to cool
- Slice the lemons into circles and set them aside in a medium-sized bowl.
- Layer your lemons inside the medium/large jar, adding salt in between every single layer. Make sure you place the salt directly onto the lemons.
- Add the basil throughout the jar.
- Add the lemon juice and press all of the lemon/salt/basil layers down.
- Pour the sterilized water into the jar , only adding enough to reach the top of the jar.
- Seal the jar , and allow it to sit at room temperature for 3 days, then transfer to the fridge for 2 – 3 weeks prior to use.
- After 1 week , they should look translucent and the peel will become tender. Feel free to shake the jar periodically, ensuring that the lemons are completely submerged under the salty brine.
- Enjoy this in your salads, dressings, marinades, and SO MUCH MORE!
The lemons will last for up to ONE YEAR in the fridge, as long as they are always submerged in the salty brine.
If you don’t have pink Himalayan salt, use sea salt instead!!
Swap the basil for any type of fresh herb you desire! You can also omit them entirely or add other citrus fruits!
Cut the lemons into quarters instead of circles, even remove the peel if you wish!
Use these delicious, preserved lemons in marinades, dressings, fresh green or grain salads! You can blend them up to add to stews, soups, sauces, mixed drinks, dressings, etc.! Even make sure to use up the flavourful, salty brine.
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Quick Preserved Lemons
Video
Ingredients1x2x3x
- 3 – 4 large lemons
- 2 tbsp. Himalayan salt
- ¼ cup fresh basil
- Juice of 1 lemon
- ½ - ¾ cup boiled + cooled water
Instructions
- Boil the water in a small pot and set it aside to cool
- Slice the lemons into circles and set them aside in a medium-sized bowl.
- Layer your lemons inside the medium/large jar, adding salt in between every single layer. Make sure you place the salt directly onto the lemons.
- Add the basil throughout the jar.
- Add the lemon juice and press all of the lemon/salt/basil layers down.
- Pour the sterilized water into the jar , only adding enough to reach the top of the jar.
- Seal the jar , and allow it to sit at room temperature for 3 days, then transfer to the fridge for 2 – 3 weeks prior to use.
- After 1 week , they should look translucent and the peel will become tender. Feel free to shake the jar periodically, ensuring that the lemons are completely submerged under the salty brine.
- Enjoy this in your salads, dressings, marinades, and SO MUCH MORE!
Notes
Nutrition
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Quick Preserved Lemons
Ingredients
- 3 – 4 large lemons
- 2 tbsp. Himalayan salt
- ¼ cup fresh basil
- Juice of 1 lemon
- ½ - ¾ cup boiled + cooled water
Instructions
- Boil the water in a small pot and set it aside to cool
- Slice the lemons into circles and set them aside in a medium-sized bowl.
- Layer your lemons inside the medium/large jar, adding salt in between every single layer. Make sure you place the salt directly onto the lemons.
- Add the basil throughout the jar.
- Add the lemon juice and press all of the lemon/salt/basil layers down.
- Pour the sterilized water into the jar , only adding enough to reach the top of the jar.
- Seal the jar , and allow it to sit at room temperature for 3 days, then transfer to the fridge for 2 – 3 weeks prior to use.
- After 1 week , they should look translucent and the peel will become tender. Feel free to shake the jar periodically, ensuring that the lemons are completely submerged under the salty brine.
- Enjoy this in your salads, dressings, marinades, and SO MUCH MORE!
Video
Notes
Nutrition
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