Preserved Lemons are a staple ingredient in Moroccan cuisine, and are commonly used in dishes such as tagines, stews, salads, and more. The process of preserving lemons involves packing them in jars with sea salt and water, and leaving them to ferment for weeks or months. During this time, the lemons soften and take on a unique flavor that is both salty and tangy.

The condiment is also popular in North African, Mediterranean, and Middle Eastern cuisines, where they are used in a variety of dishes. The flavor of Preserved Lemons is intense, and a little goes a long way. They are often used to add depth and complexity to savory dishes, and can also be used in dressings, sauces, and marinades.

Preserved Lemons are easy to make at home, and require only a few simple ingredients. To make them, simply pack lemons into a jar with sea salt and water, and leave them to ferment for several weeks or months. Once they are ready, the lemons can be stored in your pantry for years, and used in a variety of recipes.


Preserved Lemons, also known as salted lemons or pickled lemons, are a traditional condiment commonly used in Moroccan cuisine. In Morocco, the native round beldi lemon variety is used. The fragrant Bergamot and thin-skinned Meyer lemon come closest to the indigenous Moroccan variety.

Preserved Lemons are made by immersing lemons in a mixture of sea salt and water, where they are left to ferment for several months, depending on the desired level of flavor and texture. The fermentation process breaks down the lemon's bitterness and intensifies its natural citrus flavor, resulting in a tart and salty condiment with unique umami-rich layers of flavor. The Preserved Lemons are typically used in small quantities to add a bright, lemony taste to various dishes, including stews, sauces, marinades, and salads.

Preserved Lemons have a rich history that dates back over eight centuries to the 12th-century essay, "On Lemon, Its Drinking and Use," written by the renowned court physician for the sultan of Egypt, Ibn Jumay. His original recipe for preserving lemons is still widely used today, showcasing the enduring appeal and exceptional flavor of this ancient condiment. From humble beginnings in the markets of Morocco, Preserved Lemons have become a staple ingredient, adding a burst of tangy zest to a range of savory dishes.



Preserved Lemons pack a flavor that's unmistakably unique and piquant. The extended fermentation process in salt intensifies the citrusy taste, resulting in a briny punch that's bolder, brighter, and more assertive than fresh lemons. The aromatic oils in the peel also contribute to the unique floral undertones in Preserved Lemons, making them a complex and versatile ingredient in a wide range of dishes.


Preserved Lemons not only add flavor to dishes, but they also come with several health benefits. They are a rich source of vitamin C, an essential nutrient that helps boost the immune system, fight off infections, and protect against diseases. Additionally, Preserved Lemons contain potassium, a mineral that plays a crucial role in regulating blood pressure, maintaining heart health, and promoting muscle and nerve function. The high fiber content in Preserved Lemons also supports digestive health and may help reduce the risk of colon cancer. Finally, the fermentation process involved in preserving the lemons creates a natural source of probiotics, beneficial bacteria that can enhance gut health and boost the immune system.


Preserved Lemons are incredibly versatile in the kitchen and can be used in a variety of dishes. They are a key ingredient in Moroccan cuisine, adding a distinct salty and lemony flavor to tagines, stews, and salads. The great news is you can eat the whole Preserved Lemon - rind, pulp, and all! During the fermentation process, the rind becomes so soft that it is entirely edible. However, Preserved Lemons are not typically eaten on their own.

You can easily incorporate Preserved Lemons into your everyday cooking by adding a chopped or pureed spoonful to rice, pasta, couscous, or soups. They also make a great addition to salads and seafood dishes or mixed into yogurt-based sauces and dips. For a quick and easy way to use Preserved Lemons, try adding Preserved Lemon paste to your salad dressings, vinaigrettes, pestos, and aiolis. Preserved Lemons also pair well with rich proteins such as lamb, beef, goat, and chicken, adding a burst of lemony flavor and acidity to cut through the richness of the dish. Since Preserved Lemons are cured in sea salt, it’s good practice to quickly rinse before use to remove excess saltiness.


Preserved Lemons used to be difficult to find outside of Moroccan and Middle Eastern markets, but they have become increasingly popular in recent years and can now easily be found at specialty markets and grocery stores, thanks to Mina.

Mina Preserved Lemons can be purchased on our website as well as in grocery chains like Whole Foods, Wegmans, Kroger, and more. Our Preserved Lemons are made with all-natural, native Moroccan beldi lemons that are hand-picked and simply cured with sea salt—no sugar, preservatives, sulfites, or artificial color or flavoring. With Mina's Preserved Lemons, you can easily add rich flavor to your favorite dishes without the hassle of making them yourself.


How to make Preserved Lemons at home:

Preserving lemons at home is a simple process that requires only a few ingredients and some patience. Here is a step-by-step guide on how to make Preserved Lemons:



  1. 8-10 lemons
  2. Coarse salt
  3. Additional lemon juice
  4. Wide-mouth glass jar with a tight-fitting lid


Step 1:

Wash the lemons and quarter them from top to bottom, leaving the lemon attached at the bottom.

Step 2:

Stuff each lemon with a tablespoon of salt and pack them one by one into a jar, adding more salt between each layer. Use a spoon or utensil to pack the lemons tightly into the jar. The goal is to have as many tightly packed lemons in the jar as possible. Press the lemons, adding additional juice if necessary.

Step 3:

Tighten the jar's lid and let the lemons cure at room temperature, for six to eight weeks.

Step 4:


Making your own Preserved Lemons at home allows you to experiment with different flavors, and gives you the satisfaction of creating a delicious and unique ingredient from scratch.


Preserved Lemons are not only a flavorful addition to your pantry but also a long-lasting one. Once you open a jar of these zesty delights, they can last for years in the refrigerator. And the best part? The longer they mature, the more vibrant and delicious they become. So, you can enjoy the unique taste and aroma of Preserved Lemons for a long period of time.