Have you ever tried using preserved lemons in your cooking?  They add such a wonderful extra ‘something’ to a dish but sometimes they can be quite pricey to purchase.  I’ve made them myself with success (my recipe here) but they take several weeks to cure properly.  Not always practical.  Well, I now have a way for you to have them ready in about three hours of sitting time.  Make them in the morning.  Have them ready to spice up that special meal by supper time.

And it’s easy to make a small quantity… just two lemons…although you could even cut that down to one if you feel you aren’t going to need that much… or if you haven’t tried them before and aren’t quite convinced you will like them.  I’m here to say that if you like Middle Eastern cuisine, you won’t be disappointed.

A little dicing and tossing with the sugar and salt is all that’s needed.  Then pack the bits and juices into a jar, refrigerate and walk away while you get on with the rest of your day.

Now that you see how easy it is, here are some Middle-Eastern inspired dishes you can try out with this new found condiment from the gods.  Simply click on the caption under each image to access the recipe.




The original recipe says these will keep regrigerated up to a week but I have been using them over the course of a month and they are still wonderfully flavourful and fresh tasting.


Author Galley Kat


  • 2 lemons
  • 1/2 tbsp salt
  • 1 tbsp sugar


  • Wash and crub the lemons free of any any waxy coating.
  • Dice (about 1/4” pieces) removing seeds
  • Place in a bowl and toss diced bits and any reserved juices with the salt and sugar
  • Pack into a glass jar and refrigerate for at least three hours.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Thanks to David Bittman for another winner

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