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Lavender Preserved Lemons

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Lavender and lemon is one of my more favorite flavor combinations. It is one that works incredibly well in both sweet and savory dishes. I wondered why not try fermenting them together and that is how these lavender preserved lemons were born.

Make lavender preserved lemons for an easy and delicious way to preserve seasonal citrus for a pantry staple that adds bright and intense flavor to many savory dishes.

Preserved Lemons in Salt

This method of fermenting and preserving lemons has been around for a very long. It’s a simple way to keep lemons in the pantry for a very long time. These fermented lemons are traditional in Moroccan and Middle Eastern cuisine and add a bunch of flavor to many dishes.

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Meyer lemons are particularly wonderful here because of their thin skins. However, any lemon (or other citrus) will work. Meyer lemons tend to be difficult for me to find in northwest Montana so I use regular, organic lemons.

Make lavender preserved lemons for an easy and delicious way to preserve seasonal citrus for a pantry staple that adds bright and intense flavor to many savory dishes.

How to Use Lavender Preserved Lemons

If you’re new to having preserved lemons on hand, you might wonder what to do with them. These are full of an intense lemon and lavender flavor that will only make your savory dishes brighter. Be sure to rinse off the extra salt before using, otherwise your dish might be too salty.

Some specific recipes and ideas for using these include:

Yield: 1 Pint Jar

Lavender Preserved Lemons

Make lavender preserved lemons for an easy and delicious way to preserve seasonal citrus for a pantry staple that adds bright and intense flavor to many savory dishes.

Make lavender preserved lemons for an easy and delicious way to preserve seasonal citrus for a pantry staple that adds bright and intense flavor to many savory dishes.

Ingredients

  • 2 Lemons
  • ¼ Cup to ⅓ Cup Kosher Salt
  • 3 Tablespoons Dried Lavender Buds

Instructions

  1. Wash a pint jar well and make sure it has a tight fitting lid.
  2. Sprinkle about 1 teaspoon of the salt into the bottom of the jar.
  3. Sprinkle 1 Tablespoon of the lavender buds into the salt.
  4. Cut both ends off the lemons.
  5. Slice down into the lemons to quarter each, but do not cut the entire way through. 
  6. Sprinkle the insides of each lemon with 1 teaspoon salt.
  7. Push one lemon into the jar. Push it down so that some of the juice squeezes out.
  8. Top the lemon with another teaspoon of salt and 1 Tablespoon lavender buds.
  9. Add the second lemon on top and again push it down to force some juice from the lemon.
  10. Finally, top that lemon with another teaspoon of salt and 1 Tablespoon of lavender buds.
  11. Place the lid on the jar and let sit on the counter for at least a week (longer is okay) to ferment.
  12. Store in the refrigerator. 

Notes

You could do larger amounts. Just follow the procedure above adding more lemons and using a larger jar.

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Make lavender preserved lemons for an easy and delicious way to preserve seasonal citrus for a pantry staple that adds bright and intense flavor to many savory dishes.

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Mic

Monday 21st of January 2019

Thank you Kathie for the preserving ideas of lemons. I will be using a few of those methods. Always look forward to receiving your emails.

Caroline

Friday 26th of January 2018

Hi Kathie! How long are these good for? They sound amazing, thanks! Caroline

Kathie Lapcevic

Friday 26th of January 2018

I'd use them up within a 6 months though I've read they'll keep for much longer.

Colleen

Friday 26th of January 2018

I am wondering how long this will keep in fridge? Does fermented lemon have the same benefits of other fermented foods? Thanks so much for this recipe...I am definitely going to try this recipe.

Kathie Lapcevic

Friday 26th of January 2018

I'd use them up within a 6 months though I've read they'll keep for much longer.

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