People have been making preserved lemons for a long time. This is the most basic recipe, you can add spices sweet or savory. Pictures show me making in bulk with Monica. So much more fun to make with friends!

I always preserve both sliced lemons and lemons cut into wedges, so that I have the type I need for different dishes. I add the preserved lemons to marinades for chicken that's to be simmered and so on. The syrup can be used for dressings and quick pickles! Both the lemons and syrup can be used as very refreshing, delicious seasoning ingredients in all sorts of ways - these salted lemon slices are useful.You can preserve the lemons in salt only, but if you add just a little sugar, the salty taste will become milder. The lemons are kept at room temperature as they mature (about 2 weeks to a month), but when the weather is hot it's best to keep them in the refrigerator afterwards. During the winter you can keep them in a cool dark place. Recipe by Heartful Kitchen Rei

Because it's all the rage I added bay leaves since they go well with lemons.Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

Such a delicious recipe that is used in so many recipes.

You can use preserved lemon for so many dishes! When your life gives you many lemons, let's preserve them so that you can enjoy the scent of fresh lemons for long time ✨

Today I want to introduce you to preserved lemons in salt, a recipe typically from North Africa and the Middle East that I saw on Rainers Soulkitchen's Instagram profile. They pair excellently with Moroccan tagines, meat, fish, fruits, vegetables, and desserts—the possibilities are truly endless. I prepared them with coarse sea salt and organic Sicilian lemons, and in my version, I added bay leaves, Sichuan pepper, coriander seeds, cloves, and in one jar, hot chili pepper, thanks to a friend's advice. To prepare them, you need to sterilize the glass jars, wash the lemons well, and make a cross incision while keeping the wedges attached. You can do this if you use rather large jars; otherwise, divide the wedges. Place a tablespoon of coarse salt in the cuts. Insert them into the jar, pressing them to help release the juice that should cover the lemons. At this point, they are ready, or you can add the spices you prefer as I did. Close with the lid and let them rest for at least a month in a cool, dark place, making sure to turn them occasionally and check that they are covered by the liquid. Once the jar is opened, store it in the refrigerator. To use them, rinse the wedges under running water to remove excess salt. Just imagine the aroma and the more intense and concentrated flavor!!! Did you know about them???

Asparagus and lemon is a classic combination. But preserved lemons elevate this simple dish.

This recipe is a heavily Moroccan influenced dish. I added the juices of the preserved lemon instead of water. I also added honey and Cucumber. The rest is Moroccan.

My daughter loves lemon dressing! This time I made it with the juice from preserved lemons. The lemon zest is just slightly fragrant and delicious.Since the garlic slices are used to add aroma to the dressing, it's okay if you remove it after it has soaked for awhile. You could also use a pinch of grated garlic! Recipe by Heartful Kitchen Rei

Shaved ice with salted lemons are perfect to enjoy during the summer.All you need is just a touch of the salted lemon, but feel free to adjust the amount to your liking. Recipe by YUKI

This recipe is not mine, its found on www.moroccanfood.about.com.

A unique taste with cloves to use up preserved lemons.The story behind this recipe:I recently restarted making smoothies for health reasons, enhancing them with spices and preserved lemon for an extra boost.