We all have secret ingredients we fall back on to make our meals a little brighter. Maybe you use sun-dried tomatoes or leftover garlic in every recipe you try. But sometimes you want to add something truly vibrant to your meal, an ingredient that will make all the other flavors in your dish sing. These 15 preserved lemonrecipes showcase what’s sure to be your next favorite secret ingredient.
Preserved lemons add big flavor to vegetarian dishes. These stuffed peppers are a satisfying meatless meal. (via Port and Fin)
Lamb is delicious, but its gamey flavor often requires a little *something* to set it off. Preserved lemons and a fenugreek aioli more than do the trick in this recipe. (via Talia Bunting)
Reinvent a comfort food classic with this recipe. Tangy citrus and woodsy rosemary add a whole new dimension of flavor to your favorite childhood dish. (via Soup Addict)
Cauliflower can taste kind of boring on its own. Mix it with preserved lemon and capers, however, and you’ve got a *star* side dish that you’ll want to make again and again. (via Eat in My Kitchen)
Pearl couscous has a heartier bite than the instant stuff you’re used to. Add in some nuts, fruits, chickpeas, and preserved lemon, and you’ve got an entree-worthy salad. (via Goodie Godmother)
You won’t miss the ketchup when you eat these fries. They’re seasoned with feta and punchy, salty citrus, for a dish of potatoes that actually tastes light. (via Cravings in Amsterdam)
Salads don’t have to be boring, and making your own dressing is the easiest way to bring them new life. Bright and sunny with the flavors of tomato and lemon, this vinaigrette is great on everything from hearty kale to roasted veggies. (via Mid-Life Croissant)
You can save a lot of money at the store by making your own preserves. This recipe has just two ingredients: lemons and salt. (via Cooking the Globe)
Buttery burrata cheese turns any pasta dish into a decadent experience. It can be a little rich, though, so some fresh green veggies and a bit of acid help balance things out. (via Fix Me a Little Lunch)
A hearty, creamy white bean soup always hits the spot. Jazz up the flavor with sweet fennel, fresh lemon juice, and minced preserved lemon to give every bite a slight pucker. (via Maikin Monomin)
Roasted cauliflower combined with chickpeas is a hearty combo that works well in vegetarian main dishes. Seasoned with preserved lemon and mint, it will make your lunch hour feel a little more special. (via My Goodness Kitchen)
Some one-pot pastas can taste bland, but thanks to preserved lemon chermoula, this recipe is bursting with flavor. Add a few veggies and some beans for protein, and you’ve got an easy peasy weeknight meal. (via Eat Loves Eats)
Creamy, tangy yogurt sauce makes these crispy sweet potato cakes. Serve atop a bed of greens and you’ve got an easy, elegant dinner. (via My Berkeley Kitchen)
Don’t let yourself fall into a boring chicken rut. Pair it with bold ingredients so you never find yourself dreading your own dinner. (via Joanie Simon)
In the mood for a snack but short on time? Consider making this blistered shish*to dish! It's one of the easiest preserved lemon recipes to make and is guaranteed to hit the spot. (via Veggie Society)
This post has been updated.
Header image via Eat Loves Eats
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Justina Huddleston
Justina Huddleston is a food writer living in Los Angeles. When she's not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. Buffalo chickpea pizza, anyone? She's also been known to eat a plain block of tofu or beans straight out of the can for lunch, but somehow those culinary adventures don't make it to her Instagram. You can follow Justina on Twitter or see what's cooking in her kitchen on her blog, A Life of Little Pleasures.
FAQs
The flavor of a preserved lemon needs no justification. It's mellow yet intensely lemony, with none of the nose-tickling bright high notes of the fresh lemon.
What can I do with preserved lemons? ›
Pop them whole into stews; add thin-sliced slivers into drinks; or mince them up for earthier pasta sauces. Before use, rinse to tame the saltiness and be sure to discard the seeds; because of the fermentation process, the rind and pith are fine to consume and will taste the same as the flesh.
Do preserved lemons go bad? ›
Properly stored in the fridge, salt-preserved lemons can keep for a good 6 months. It is important to use a good canning jar with a tightly closed lid, and make sure the lemons are well submerged in the lemon juice. Some sources say they will last a good year, that may be, but I like to play it safe.
What should preserved lemons taste like? ›
How are preserved lemons different from fresh lemons? “They have a depth of flavor that is salty and savory and complex,” writes Sahadi's co-owner, Christine Sahadi Whelan, in Flavors of the Sun.
Can you eat preserved lemons raw? ›
Once opened, a jar of preserved lemons will keep (if stored correctly in the refrigerator) up to a year. Unlike other fermented foods like kimchi or other pickles, preserved lemons aren't meant to be eaten alone. Instead they are used to season dishes, where they deliver a layered dose of salt, acid, and umami.
Why did my preserved lemons go mouldy? ›
If there is too much room in the jar, the uppermost lemons will not be covered in juices and can develop mold. If lemons are not covered in their juices, squeeze some fresh lemon juice on top to cover. Sprinkle with 2 tablespoons of kosher salt (1 tablespoon is fine if using a small or medium jar).
Do you eat the skin of preserved lemons? ›
Both the flesh and rind of preserved lemons are edible. Preserved lemons that are cut before they're preserved will absorb more salt than those that are packed whole.
Do you rinse preserved lemons before using? ›
You don't need to become an expert at couscous or find room in your kitchen for a stoneware tagine to make use of preserved lemons. Pluck one from the jar, rinse it off, and add it to everything that calls for lemon—and everything that doesn't.
What is the difference between pickled lemons and preserved lemons? ›
Although they are more commonly referred to as preserved lemons, the fermentation process creates the preserved or pickled lemons and helps develop their striking flavor -- so to call them a kind of pickle is strictly correct.
Why should you not put lemons in the fridge? ›
Whole lemons are best kept in the fridge. It can be tempting to store lemons in a pretty bowl on your countertop or kitchen table, but avoid the urge to decorate with fresh fruit. Left at room temperature, lemons will dry out, leaving you with less juice and a tough rind.
Can preserved lemons go bad? They can, especially if they are not fully submerged in the brine or if the jar is not sealed correctly. Signs of spoilage include an off odor, mold growth, or a mushy texture.
What is the tastiest lemon? ›
Eureka lemons, which are the kind you're most likely to find in your grocery store, have a sour, tangy flavor. By comparison, Meyer lemons are more fragrant and a touch sweeter. Their brightly colored skin is smoother and more vibrant than that of Eureka lemons, which is thicker and textured.
What is the best salt for preserved lemons? ›
Slice each lemon from the top to within ½ inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary.
How long do homemade preserved lemons last? ›
According to various cookbooks,the shelf life ranges from 6 months to one year to indefinitely. The lemons were preserved with a couple of bay leaves,coriander seeds and black peppercorns. Oh and lots of salt! They have remained submerged in the lemon juice.
How do you know if preserved lemons have gone bad? ›
Can preserved lemons go bad? They can, especially if they are not fully submerged in the brine or if the jar is not sealed correctly. Signs of spoilage include an off odor, mold growth, or a mushy texture.
How long are preserved lemons good for? ›
According to various cookbooks,the shelf life ranges from 6 months to one year to indefinitely. The lemons were preserved with a couple of bay leaves,coriander seeds and black peppercorns. Oh and lots of salt! They have remained submerged in the lemon juice.
How long can you leave preserved lemons? ›
Preserved lemons add a big punch of flavor, instant umami, and complexity to any dish. Rinse the salt off before using preserved lemon in place of fresh in recipes. The cured lemons will last up to a year in the back of the fridge.
How long do store bought preserved lemons last? ›
Expect the month-cured preserved lemons to last about a year in the refrigerator, about half that time for the quick variations. You can buy preserved lemons at well-stocked grocery stores, as well as markets specializing in Mediterranean, Middle Eastern and North African cuisines.
