Picture these middle eastern spicy preserves lemon slices: a heady combination of good chunky salt, fiery dried chilies, fragrant whole coriander seeds, and earthy whole cumin seeds. The whole thing comes together with a dash of sugar, just enough sweetness to cut through the notes and bring the whole thing together in your mouth.
They look so innocent and pretty as they lie there, showing their underbellies to the world. Their cheeks plump and vibrant, and their skin taut, they look the picture of health. But it's when you bite into a preserved lemon that your whole perspective changes, and you begin to see them for what they truly are: assertive, strong, independent.
Preserved lemons are the no-bullshit condiment of the Middle East, and today I'd like to share with you my favourite preparation for them: with a lot of spice. One of my favorites, alongside my yemenite hot sauce (Schug) and middle eastern spiced butternut squash pickles.
How to Make Preserved Lemons
You begin by slicing fresh lemons into slices that are just right - not too thin, not too thick, about ½ a centimetre each.
You then mix your marinade: a heady combination of good chunky salt, fiery dried chilies, fragrant whole coriander seeds, and earthy whole cumin seeds. The whole thing comes together with a dash of sugar, just enough sweetness to cut through the notes and bring the whole thing together in your mouth.
Add your lemon slices. Now rub them in with all that goodness, making sure some coriander and a bit of cumin gets into every crevice of the lemon slice. Go on, rub it in.
Now comes the hard part: the waiting. You put your bowl in a dark, cool corner, and fight your deepest desire to check up on it every hour. In fact, the best thing you can do for your preserved lemons is to let them lie there, undisturbed, for three days.
Once those days are up, you transfer the bowl's content, that heady mix of beautiful lemon slices, colourful chili peppers and dominant spices, into a jar, top with a bit of olive oil... and forget about it again. For three weeks!
But after three weeks, as you bite into your first spiced preserved lemon slice, you'll be rewarded with a flavour the likes of which you've never tasted before: salty, spicy, a tad bitter and a whole lot of funky. b
It's going to blow you away, and make you swear off those store-bought fluorescent yellow preserved lemons completely.
And when you use my spiced preserved lemons in your Middle Eastern Mujadara, Moroccan couscous salad, or Middle Eastern quinoa salad, you'll thank your lucky stars you've ever found this recipe!
Make these salt-preserved lemons now, while the lemons are juicy and abundant, and enjoy them in the months to come.
Become a Pickling Pro!
If you're new to the world of preserving, start by understanding the difference between fermented and quick pickles. Our Pickles 101 guide walks you through the tangy universe of fermentation, helping you choose the method that's best for your recipe.
While these spiced preserved lemons lean more toward a dry salt-cure than a true pickle, the techniques you'll find in our quick pickled cabbage and garlic scape pickles recipes will give you an excellent primer on seasoning and layering flavors.
And if you're after a firmer bite, check out our quick pickled green beans or pickled cauliflower for tips on crunch and spice balance.
Storage Instructions for Easy Preserved Lemons Recipe
After sealing your jar of spiced preserved lemons, it's essential to store it correctly for both safety and optimal flavor. For short-term use, keep the jar in a cool, dark pantry or the back of your fridge.
These lemons will keep well for up to 6 months refrigerated or 3 months in a dark pantry, provided they remain submerged in their juices and oil.
If you'd like to extend their shelf life further, consider water bath canning. It's an easy technique to master and one of the safest ways to preserve high-acid foods like lemons. If you're unsure where to start, our Pickling 101 guide will walk you through the basics of preserving fruits and vegetables using quick pickling and vinegar-free salt brines.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Middle Eastern Spiced Preserved Lemon Slices Recipe
Ingredients
Instructions
- In a large bowl, combine all the ingredients except olive oil. Cover with plastic wrap and set aside in a cool, dark place for 3 days .
- Transfer the entire contents of the bowl into a jar (including the liquids!), add olive oil , seal well and set aside for 3 weeks. Occasionally shake the jar to distribute seasonings.
Emma {Emma's Little Kitchen} says
Your description of these is wonderful... "the no-bullshit condiment of the Middle East". If I made them I may never get round to eating them- they would look to pretty on the shelf!
kseniaprints says
Haha, they're definitely the kind of dish you enjoy both looking at AND eating 😉 Also, with how simple they are, there's no reason why you can't do both - just make a new batch as soon as you open one!
Berta says
Your description of these is so entertaining, vivid, and mouthwatering! Now I'm going to miss the lemon tree that used to grow in my family's backyard even more!! 🙂
kseniaprints says
Oh man! What happened to it? My parents have one in their backyard as well. It's basically the best thing that ever happened to them - my mother makes limoncello twice a year!
Katie @ Whole Nourishment says
Oh preserved lemons, they make my heart melt. I've always relied on buying them or doing a quick pickle at most. Mostly because the store-bought ones are always softer and tastier. But what I like about yours is the thin slices that are sure to soften, and the coriander and cumin seeds. Thanks for the inspiration to make these at home, Ksenia!
kseniaprints says
They are definitely very soft! I find I don't really like the storebought ones - first, because the only flavour they have is salt, and second, because I am not a fan of whole orbs of preserved lemon. With slices, I get to inject more flavour into them, AND avoid the giant pieces. Plus, they're much prettier 😉 Win-win in my books!
Vivian says
When you eat these, do you eat the whole thing, or just the rind?
kseniaprints says
The whole thing, Vivian! Though I usually avoid the lemon seeds themselves.
Vivian says
Thanks!
Cindi says
I really want to make these! Would any kind of sugar do for this recipe? I'd like to use coconut sugar, if you think it would work....
kseniaprints says
Because their time out of the fridge is so short, the sugar only plays a role in flavouring. Coconut sugar should work then! In fact, it might give it an interesting smoky taste....
Brenda B says
I can't wait to make these lemons! Thankyou I will comment again after a few weeks.
kseniaprints says
Can’t wait to hear how it goes! Feel free to post images on social and tag me at @immigrantstable