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Fruit from North Africa and the Middle East
Lemons are cut into quarters almost to the base, packed with plenty of salt and covered with lemon juice in a sealed jar. Over about two weeks the salt draws out juice and lactic acid bacteria from the lemon surface lower the pH, and the rind softens. Only the rinsed peel is used.
| Lemons10 | 5 cut almost into quarters for the jar, 5 juiced[hgic][ucce] |
| Pickling or canning salt (non-iodised)½ cup | [hgic][ucce] |
| Lemon juice1½ cups | From the 5 juiced lemons; fill the jar to within an inch of the top[hgic] |
| Bay leaves, cinnamon sticks and whole black peppercorns4, 4 and 1 tsp, optional | Use only dried spices or herbs, not fresh[hgic] |
| Starter | spontaneous (lactic acid bacteria from the lemon surface) |
Total time across the recorded steps: 14 days
What changes: Each lemon is cut into quarters, still joined at the base
Slice 1/8 inch off the stem end and cut lengthwise into quarters, leaving the base intact.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lemons are cut into quarters almost to the base, packed with plenty of salt and covered with lemon juice in a sealed jar. Over about two weeks the salt draws out juice and lactic acid bacteria from the lemon surface lower the pH, and the rind softens. Only the rinsed peel is used. Made in 4 steps over 14 days. The longest step, ferment in a cool dark place, takes 14 days (Hardiman J.L. 2026). Lactic acid bacteria from the lemon skin does most of the fermenting.
| Main step | 14 daysReported[hgic][ucce] | Ferment in a cool dark place |
|---|
Preserved lemons are packed in salt and their own juice, with no added water. FAO describes lamoun makbous, known in west Asia and north Africa, where sliced lemons are salted for at least 24 hours, drained and mixed with oil and spices.
Use non-iodised pickling salt and a jar sterilised by boiling. Add only dried spices, since fresh herbs can change the pH, and refrigerate once the lemons are ready [hgic].
Every number is labelled with how it is known. How this atlas is made
Clemson Extension says preserved lemons are a staple of Middle Eastern and North African pantries and were originally a way to keep lemons for use long after the fruit's season had ended [hgic].
