Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, uses these in her Chicken Tagine (also on midwestliving.com), but preserved lemons go anywhere you want a kicked-up version of lemon. Try them in braised meat dishes, rice pilaf, salads, pasta dishes, and even cocktails.

Source: Midwest Living


Credit: Brie Passano


Ingredient Checklist


Instructions Checklist
  • Scrub lemons with a vegetable brush and dry them off. Cut off the little rounded bit at the stem end if there's a hard little piece of the stem attached. On the other end of the lemon, make a large X cut by slicing lengthwise downward, stopping about 1 inch from the other end; make another downward slice, perpendicular to the first. Pack salt into the lemons where you made the incisions. Don' be skimpy; use about 1 tablespoon per lemon.

  • Put the salt-filled lemons in a clean, 1 1/2- to 2-pint glass jar with a tight-fitting lid. Add pickling spice. Press lemons very firmly into the jar to get the juices flowing. Cover and let stand overnight.

  • The next day, press lemons down again, encouraging them to release more juice as they start to soften. Repeat for 2 to 3 days until lemons are completely covered with liquid. If your lemons aren't too juicy, add fresh-squeezed lemon juice until they are submerged. The lemons must be submerged in liquid to prevent spoiling. Leave out on counter.

  • After one month, when the preserved lemons are soft, they're ready to use. At this point, store lemons in the refrigerator, where they'll keep up to 6 months. Rinse lemons before using to remove excess salt.