There are several ways that you can preserve lemons to use at a later time. is an easy and effective way to make your lemons last longer.
can be used to make a delicious in the winter, it is especially soothing if you have a sore throat. A is a yummy addition to the top of a cake or a bowl of ice cream.
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Lemons preserved in New Zealand favourite – . See here for my recipe. – also known as should not be confused with a
I love to preserve lemons in . We use raw fresh because my mother has been hives and keeps us in ample supply. But making this real is super easy and it will last for months in the fridge to help soothe those winter blues.
How to preserve lemons without
Preserved lemons are traditionally made with , you can find my salted recipe here.
Adding lemons to and them, and add both the and the to ice cube trays and store them in the freezer to use another day. is the next best way to preserve them I think. If you don’t have a lot of to use, you can simply grate the off the
Making a fermented
This the to grow and reproduce. preserve is really a fermented . It takes the natural yeasts and bacteria on the skins and allows them to mix with
are more commonly made with in morocco, but they have also been fermented with for thousands of years in other parts of the Middle East.
The acidic nature of the and the high osmotic pressure of the combined prevents the bad bacteria growing and provides a wonderful place for beneficial probiotic bacteria to grow as the loosens and dilutes the .
Once you have fermented the and lemons long enough that you like the flavour, you can place the mixture in the fridge to slow down or stop the fermentation process.
How long can you keep ?
Once it is placed in the fridge, your preserved lemons will last for about a year. Be sure to discard them if any sign of pink or fluffy grey or white mold occurs.
Uses for preserved lemons
This sticky mixture will take on the wonderful . The will mix with the lemons and become a runny . This sweet and lemony can be used medicinally to calm a sore throat or sooth a tickly throat. But it is also delicious on scones/biscuits or drizzled on your favourite cereal or ice cream.
can be used in place of candied in recipes and makes a delightful treat.
If you have some fresh , you can add it to the mixture and make my homemade cough .
You can add a tablespoon of the mixture to a cup of greek yogurt for a fresh, sweet treat.
makes a great addition to vinaigrettes or salad dressings.
How to preserve lemons with
You can make this recipe with any lemons that you have. I tend to use lemons from my tree because that is what I have available. Ideally, you will use because the skins will be in the .
The you choose will strongly influence the final product. We use our locally made, . The more mild the , the more the will shine through. Manuka will give a stronger flavour, but it is high in medicinal qualities so it is a good option if you want to use the in a cold fighting capacity.
You need :
1 cup of
Wash and dry the lemons and cut them in to 1/4 inch (5mm) slices. Layer a few slices of in the bottom of your jar, drizzle over a large spoonful of .
Continue to layer up until you run out of slices. Add another spoonful or two of and set the brew aside to ferment for a day or two on the bench.
Shake or stir the jar daily.
After a few days you should start tasting the , and once you like the flavour, or after a maximum of two weeks you can move your jar to the refrigerator. If you leave the mixture too long it can move from a simple probiotic ferment to a yeast-driven, alcohol making ferment, it is still safe to consume, but now you are making a mead which was not what we were aiming for!
Notes on making honey preserved lemons
The pieces of in the can be removed, or left in there. They can be used in , on top of cereal or yogurt, or added in to cakes.
Unlike in , will not remove the bitterness from the pith, so it is best to remove the skins before eating or cooking them.
If you are using store-bought lemons, make sure to scrub them with or and rinse well to remove the wax.
Remove blemishes from the lemons using a knife before you use the lemons.
You can also add spices such as cardamom, cloves, or to the above recipe for an enhanced .
- 2-3 lemons
- 1 cup of honey
- a mason jar
Wash and dry the lemons and cut them in to 1/4 inch (5mm) slices. Layer a few slices of lemon in the bottom of your jar, drizzle over a large spoonful of honey.
Continue to layer up until you run out of lemon slices. Add another spoonful or two of honey and set the brew aside to ferment for a day or two on the bench.
Shake or stir the jar daily.
After a few days you should start tasting the syrup, and once you like the flavour, (or after a maximum of two weeks) you can move your jar to the refrigerator. If you leave the mixture too long it can move from a simple probiotic ferment to a yeast-driven, alcohol making ferment, it is still safe to consume, but now you are making a lemon honey mead which was not what we were aiming for!