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.
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.
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.
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:
- Put half to a whole lemon in the cavity of chicken prior to roasting
- Moroccan Preserved Lemon Chicken Tagine
- Add a quarter of a lemon to a pan to bake with fish and butter
- Drink it up in some Stinging Nettle Ade
- Place a quarter of a lemon in water to steam vegetables like asparagus
- Preserved Lemon Chicken Noodle Soup
- Put a quarter of lemon in with rice as it cooks
- Moroccan Greens with Fried Eggs
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.
Ingredients
- 2 Lemons
- ¼ Cup to ⅓ Cup Kosher Salt
- 3 Tablespoons Dried Lavender Buds
Instructions
- Wash a pint jar well and make sure it has a tight fitting lid.
- Sprinkle about 1 teaspoon of the salt into the bottom of the jar.
- Sprinkle 1 Tablespoon of the lavender buds into the salt.
- Cut both ends off the lemons.
- Slice down into the lemons to quarter each, but do not cut the entire way through.
- Sprinkle the insides of each lemon with 1 teaspoon salt.
- Push one lemon into the jar. Push it down so that some of the juice squeezes out.
- Top the lemon with another teaspoon of salt and 1 Tablespoon lavender buds.
- Add the second lemon on top and again push it down to force some juice from the lemon.
- Finally, top that lemon with another teaspoon of salt and 1 Tablespoon of lavender buds.
- Place the lid on the jar and let sit on the counter for at least a week (longer is okay) to ferment.
- Store in the refrigerator.
Notes
You could do larger amounts. Just follow the procedure above adding more lemons and using a larger jar.
Lori
Thursday 21st of January 2021
Hi Kathie! I love this idea, but I'm very allergic to lavender. Are there other florals or herbs that you would recommend in this recipe? Thank you!
Kathie Lapcevic
Sunday 24th of January 2021
I haven't tested it but I don't see why other florals wouldn't work - the thing about lavender buds is that they're a bit hardier / thicker than say rose petals. Maybe rose hips that have been deseeded...
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.