• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Paleo Leap
  • Recipes
    • Beef and Red Meat
    • Chicken and Poultry
    • Pork
    • Fish and Seafood
    • Eggs
    • Soups
    • Salads
    • Sides, Veggies and Appetizers
    • Sauces, Dips & Vinaigrettes
    • Drinks
    • Sweets and Snacks
    • Cooking Tips
  • Learn
  • Your Starting Point
    • Topic Index
    • Paleo 101
    • Paleo Meal Plan
    • Paleo Food List
    • Transitioning to Paleo
    • Am I Doing it Right? - Checklist
    • Mini-Course for Beginners
  • Popular Topics
    • Recipes for Beginners
    • Breakfast Ideas
    • Homemade Condiments
    • Legumes
    • Wheat & Gluten
    • Dairy
    • Nightshades
  • More
    • Compilations
    • Foods
menu icon
go to homepage
  • Recipes
  • Chicken
  • Pork
  • Snacks
  • Salads
  • Learn Paleo
  • Paleo Cooking Tips
  • Paleo Diet Foods
  • Paleo Recipe Compilations
  • Keto Diet Recipes
  • Paleo Beef and Red Meat Recipes
  • Paleo Drink Recipes
  • Paleo Egg Recipes
  • Paleo Fish and Seafood Recipes
  • Paleo Sauces and Dips
  • Paleo Sides, Veggies and Appetizers
  • Paleo Soup Recipes
  • Paleo Tips & Tricks
  • Paleo Topic Index
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Chicken
    • Pork
    • Snacks
    • Salads
    • Learn Paleo
    • Paleo Cooking Tips
    • Paleo Diet Foods
    • Paleo Recipe Compilations
    • Keto Diet Recipes
    • Paleo Beef and Red Meat Recipes
    • Paleo Drink Recipes
    • Paleo Egg Recipes
    • Paleo Fish and Seafood Recipes
    • Paleo Sauces and Dips
    • Paleo Sides, Veggies and Appetizers
    • Paleo Soup Recipes
    • Paleo Tips & Tricks
    • Paleo Topic Index
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Paleo Sides, Veggies and Appetizers

    Preserved Lemons

    Last Modified: Apr 15, 2024 by chantal · This post may contain affiliate links · Leave a Comment

    Sharing is caring!

    • Facebook
    • Twitter
    • Reddit

    Preserved lemons are the unsung heroes of the citrus world, with a distinctly briny, intense flavor that can lift a dish from mundane to extraordinary. Loved by food enthusiasts and acclaimed chefs around the globe, these potent little flavor packets pack a punch.

    jar of pickled lemons with fresh lemons beside it sitting on a table
    Jump to:
    • Preserved Lemons
    • Ingredients
    • How to Make Preserved Lemons
    • More Unique Recipes
    • 📖 Recipe

    Preserved Lemons

    Preserved lemons have a deep history compared to their fresh, sunshiney counterparts. Hailing from the Mediterranean and Middle Eastern regions, they have permeated global cuisine, from tagines to pastas, adding an unmistakable umami kick to dishes. Their preparation is simple, yet their complexity of flavor is unparalleled. They are prized for their ability to cut through rich meats and sauces, offering a much-needed acidic balance.

    The culinary world isn't the only arena where preserved lemons shine; they boast a list of health benefits. Rich in vitamin C, antioxidants, and containing probiotics from the preserving process, preserved lemons offer a tangy tonic for digestion and immune support.

    But what do you pair pickled lemons with? Easy. A sliver of preserved lemon can transform a simple salad into something extraordinary, or lend a fermentative zest to seafood dishes that's unbeatable. I'd reach for some of my fermented lemons when I make Chicken, Bacon and Sweet Potato Skewers or, for a fancier meal, Smoked Salmon with Fresh Vegetables. You won't believe how much flavor is added from this one component.

    Ingredients

    Serves: 10 Prep Time: 10 minutes Ferment Time: 8+ weeks

    • 14 medium and ripe lemons, well washed
    • 1 ½ cups coarse sea salt
    • 1 cinnamon stick, snapped into 4 pieces
    • 1 tablespoon fennel seeds
    • 2 thumbs fresh ginger, thinly sliced

    How to Make Preserved Lemons

    Take the 10 nicest lemons and cut them into quarters, lengthwise, making sure not to cut all the way through so that the quarters are still attached together.

    Stuff those 10 lemon with as much of the salt as possible inside the cavity created.

    Add the lemons to the canning jar and sprinkle the spices, including the rest of the salt, as you go along.

    Seal the jar and leave in a cool place for 3 days.

    After 3 days, squeeze out the juice of the 4 remaining lemons, place those squeezed lemons in the jar with the 10 lemons and pour their juice over them. The lemons should be covered with liquid at this point.

    Seal the jar and leave at room temperature for at least 8 weeks before enjoying them.

    More Unique Recipes

    If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

    • Braised Rabbit with Thyme
    • Bacon Wrapped Sausage with Apples
    • Nicoise Chicken Stew Recipe
    • Paleo Bison Meatloaf

    📖 Recipe

    closeup of preserved lemons in a jar on a table

    Preserved Lemons

    Preserved lemons are a simple yet powerful ingredient that can transform your cooking. They carry a bit of history and culture in every bite.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Ferment Time 56 days d
    Course condiment
    Cuisine African
    Servings 10 people
    Calories 48 kcal

    Equipment

    • 1 Canning Jar

    Ingredients
      

    • 14 medium and ripe lemons well washed
    • 1 ½ cups coarse sea salt
    • 1 cinnamon stick snapped into 4 pieces
    • 1 tablespoon fennel seeds
    • 2 thumbs fresh ginger thinly sliced

    Instructions
     

    • Take the 10 nicest lemons and cut them into quarters, lengthwise, making sure not to cut all the way through so that the quarters are still attached together.
      14 medium and ripe lemons
    • Stuff those 10 lemon with as much of the salt as possible inside the cavity created.
      1 ½ cups coarse sea salt
    • Add the lemons to the canning jar and sprinkle the spices, including the rest of the salt, as you go along.
      1 cinnamon stick, 1 tablespoon fennel seeds, 2 thumbs fresh ginger
    • Seal the jar and leave in a cool place for 3 days.
    • After 3 days, squeeze out the juice of the 4 remaining lemons, place those squeezed lemons in the jar with the 10 lemons and pour their juice over them. The lemons should be covered with liquid at this point.
    • Seal the jar and leave at room temperature for at least 8 weeks before enjoying them.

    Nutrition

    Calories: 48kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 16980mgPotassium: 230mgFiber: 5gSugar: 4gVitamin A: 35IUVitamin C: 80mgCalcium: 61mgIron: 1mg
    Keyword african-style, lemon, preserved
    Tried this recipe?Let us know how it was!

    More Paleo Sides, Veggies and Appetizers

    • BBQ grilled peaches with cinnamon on a grill
      BBQ Grilled Peaches with Cinnamon
    • closeup of a wood bowl filled with Simple fruit salad
      Simple Fruit Salad
    • closeup of a glass carafe filled with Tangerine and pineapple vinaigrette on a table next to a mandarin orange
      Tangerine and Pineapple Vinaigrette
    • white bowl filled with Green spinach and chard soup
      Green Spinach and Chard Soup

    Sharing is caring!

    • Facebook
    • Twitter
    • Reddit

    Filed Under: Paleo Sides, Veggies and Appetizers Tagged With: fermentation, fermented, lemons

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    paleo leap square logo

    Hi, I'm Rick! Paleo Leap is the oldest and biggest resource online, covering everything about the paleo diet. We have over 1500 recipes categorized and plenty of meal plans for you to try.

    More about me →

    Popular

    • Bacon-Wrapped Salmon Featured
      Bacon-Wrapped Salmon Recipe
    • Almond Milk Custard
      Almond Milk Custard Recipe
    • Flourless Banana Pancakes Featured
      Flourless Banana Pancakes Recipe
    • Turban Squash Soup Featured
      Turban Squash Soup Recipe

    Recent Recipes:

    • closeup of a glass of Almond banana cinnamon smoothie on a wood table
      Almond Banana Cinnamon Smoothie
    • glass of Peach and chocolate green smoothie on a wood table with peaches in the background
      Peach and Chocolate Green Smoothie
    • closeup of two glasses of cinnamon and Coconut vanilla milkshake
      Coconut Vanilla Milkshake
    • Pumpkin smoothie in a glass on a wood table with cinnamon sticks in the background
      Pumpkin Smoothie

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    For your information only. The statements on this website are merely opinions. Paleo Leap does not provide medical or nutritional advice, treatment, or diagnosis. Read the full disclaimer.

    Copyright © 2023 Paleo Leap

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required