AP Studios / Recipe: Preserved Lemons


What’s not to love about preserved lemons? This classic Moroccan condiment adds a huge punch of flavor to a variety of dishes, keeps for six month in your refrigerator, and the extra liquid serves as a kick ass addition to your Sunday Bloody Mary. This Sunkist recipe is perfect for salad dressings and marinades or a wonderful way to infuse a roasted chicken.

Preserved Lemons in Wine Vinegar and Herbs Recipe

  • 4 to 5 Sunkist® lemons
  • 6 sprigs fresh dill weed or 3 to 4 small sprigs fresh thyme leaves
  • 3 to 4 fresh sage leaves
  • 4 medium cloves garlic, peeled
  • 1 2/3 cups white wine vinegar
  • 1 Tbsp. sea, kosher or table salt
Instructions: (Makes 1 serving)
  • Remove stems from lemons.
  • In large saucepan, cook lemons in boiling water to cover for 1 minute.
  • Drain water and rub lemons dry with paper toweling.
  • Cut lemons in quarters lengthwise, from blossom end to .5 inch of stem end, cutting almost through but leaving quarters attached.
  • Pack lemons, dill or thyme and sage, and garlic into sterilized wide-mouth 1-quart jar.
  • In same pan, heat vinegar with salt just to boiling.
  • Pour over lemons in jar. Add more vinegar to cover lemons, if necessary.
  • Cover and refrigerate 2 to 3 weeks, or longer.
  • Use the vinegar mixture to flavor salad dressings or marinades. Use thin strips of lemon peel or finely diced lemons to flavor seafood entrees or sauces.

About the author: EJ Armstrong is the chief art and cookie addict at the Black Building and has been shooting food photography in Seattle since 1989. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist

Posted By: AP Studios
« | »

View Comments

Join The Conversation


— required *

— required *