Learning how to make preserved lemons is cost-effective and easy. The hardest part is waiting for them to ferment—but it's worth it.

Add a dose of salty, tart umami to everything from soup to salad dressing with one of our favorite fermented ingredients.

Learn how to make a batch of preserved lemons like in North Africa and Morocco, and some recipes that help the briny citrus shine in Charleston SC recipes.

To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven.

(You can make the preserved lemons at this point, or you can cover them with new brine daily for up to 7 days.) Rinse and dry the brined lemons. Cut each lemon into 6 to 8 lengthwise wedges.

Preserved lemons, a staple of Moroccan and North African cooking, feature heavily in stews and tagines, lending a slightly tart flavour that’s offset by sweet ingredients like dried fruit and honey.

Preserved Lemons Make Everything Better — Here’s How to Cook With Them. Add a dose of salty, tart umami to everything from soup to salad dressing with one of our favorite fermented ingredients.

Tapenade: Blend preserved lemon with pitted green olives, capers, garlic, and olive oil to make a zesty tapenade. Serve it as an appetizer with crackers or crusty bread. February 17, 2024 ...

In 1987, on a visit to what I call the Holy Land, I ate the best salad of my life. It was at a small outdoor restaurant in Bethlehem, Palestine, on the West Bank, at one edge of the city’s main ...

Lemons are flavor powerhouses. Their bright and acidic juice can enliven all kinds of dishes. The zest can deliver a concentrated punch of citrus, as well as a delicate, almost floral scent.