Pickled Lemon (Preserved Lemon)
A North African ingredient made by fermenting lemons in plenty of salt for weeks, softening the peel and giving it an intense, salty aroma. The signature flavor source of Moroccan tagines.
What Is Preserved Lemon?
Preserved lemon is a North African cuisine ingredient made by packing whole or sliced lemons with plenty of salt into a jar and fermenting them for weeks (sometimes months). It is most commonly used in Moroccan cuisine.
The fermentation process softens the lemon's hard peel, making it edible; its taste turns much more intense, salty, and deeply sour compared to a fresh lemon. Usually only the peel is used, while the inner fruit part is often removed and discarded.
Nutritional Values of Preserved Lemon
100 grams of preserved lemon contains approximately 22 kcal of energy; due to the salting process its sodium content is very high, and it retains part (in reduced amount) of the fresh lemon's vitamin C. Values are approximate.
How Should Preserved Lemon Be Consumed?
Due to its high salt content, preserved lemon is consumed in small amounts, usually by finely chopping the peel and adding it to dishes.
This information is general; preserved lemon is a food, not a substitute for medical treatment. Since its sodium content is very high, careful and moderate consumption is recommended for those on salt restriction.
How to Choose Preserved Lemon?
A good preserved lemon is one whose peel is soft-pliable, whose color is a dark yellow-mustard tone, and whose brine is clear. Ones with mold spots or a spoiled-rotten smell are not preferred.
- Peel should be soft and pliable
- Color should be in a dark yellow-mustard tone
- Brine should be clear, no mold spots
How Is Preserved Lemon Stored?
Preserved lemon can be stored in the refrigerator, in its own brine, in a closed jar for months; its high salt ratio acts as a natural preservative.
Using Preserved Lemon in the Kitchen
Preserved lemon is most often used, finely chopped peel, in Moroccan tagines (especially chicken tagine with olives), salad and sauce recipes; the inner fruit part is usually discarded, and only the peel's intense aroma is used.
How Is Preserved Lemon Made at Home?
Lemons are quartered but not cut all the way through, packed generously with salt in the cuts, tightly placed in a jar, topped with fresh lemon juice, sealed, and left at room temperature for 3-4 weeks.
Frequently Asked Questions
Is the inside of preserved lemon also eaten?
It can be eaten, but most recipes use only the peel; the inner part is usually very salty and soft, so it is removed and discarded or added in small amounts to sauces.
Does preserved lemon serve the same purpose as fresh lemon zest?
No; the deep-salty-fermented aroma developed during fermentation is not found in fresh zest. Fresh zest can be an emergency substitute, but the flavor profile is noticeably different.
Is preserved lemon available in Turkey?
It is not common; it can be found at gourmet markets and places selling North African products, and can also easily be made at home.