How To Make Preserved Lemons at Beechwood Inn

How To Make Preserved Lemons at Beechwood Inn: 

Preserved lemons offer a unique floral fragrance and taste. The lemons are pickled in salt and lemon juice, transforming the peel into an edible ingredient that is essential in Moroccan cooking. Preserved lemons are used in stews, pastas, tagines and with olives as a condiment in vegetables and salads.

How To Make Preserved Lemons at Beechwood Inn


8 Meyer lemons (organic recommended) (you may need additional lemons for just the juice)

½ cup kosher salt

2 cinnamon sticks

8 bay leaves

Freshly squeezed lemon juice


Thoroughly clean the lemons.  Quarter each lemon from the top (blossom end) to within ½ inch of the bottom (stem end) to leave the slices attached at the end.  Sprinkle the insides of the lemons liberally with salt. Sprinkle 3 tablespoons salt in the bottom of a canning jar and pack in the lemons, pressing them down and sprinkling with more salt as you go. Add cinnamon sticks and bay leaves between lemons. If there is not enough juice from the lemons add the fresh squeezed lemon juice to fill the jar. Sprinkle with more salt. Leave about ½ inch of airspace and close the jar.

Let it sit at room temperature for about 7 days, shaking it and rotating the jar upsidedown/right-side up each day.  Transfer the jar to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months.

To use the lemons, remove from the brine and discard the pulp. Rinse the peels well to remove excess salt. In most countries preserved lemons are not stored in the refrigerator, they’re simply kept in a cool, dark place. I’ve added the recommendation to store in the fridge based on USDA guidelines.

Preserved Lemon Gremolata

I love to make preserved lemon gremolata. You will find plenty of recipes to make parsley and lemon gremolata but using the preserved lemons instead of fresh adds a whole new dimension to gremolata. You can put preserved lemon gremolata on the same things you might use gremolata on. I like to use a sprinkle of it on various types of rich homemade raviolis.

Makes about 1/3 cup

1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)

Fresh mint (optional)
1 clove garlic, papery skin removed
1 organic lemon, washed and dried

1 preserved Lemon (skin only)


Prep the parsley: Remove the leaves from the parsley — enough to make 1 cup when very loosely packed. (Add ¼ cup fresh mint if it will be used on a lamb dish). Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than ½ cup. Using a Micro-plane or fine-toothed grater, grate the garlic clove over the parsley.

Grate just the zest from the lemon. Clean pulp from preserved lemon and rinse rind under water to remove some of the salt. Add juice of one fresh lemon and finely chopped rind from one preserved lemon. Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine. Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to 3 days.

Preserved lemon gremolata can be used on many dishes, such as on our ravioli bowls.

How To Make Preserved Lemons at Beechwood Inn