Preserved lemon
Fermented lemon condiment used in global cuisines and folk remedies.
Preserved lemon, also known as lemon pickle or country lemon, is a condiment common in the cuisines of the Indian subcontinent and Morocco, and was also found in 18th-century English cuisine. It is made by pickling diced, quartered, halved, or whole lemons in a brine of water, lemon juice, and salt, sometimes with spices, and fermenting at room temperature for weeks or months. The peel (zest and pith together) is the most valued part, used in stews and sauces, while the pulp can also be used.
- Field
- Culinary condiment
- Known for
- Key ingredient in Moroccan tagines and Cambodian ngam nguv; used in beverages and folk medicine
- Nationality
- Indian subcontinent, Morocco, England
Lore & Background
Historically, pickling was an affordable and practical method of preserving lemons for use long after their season and far from where they are grown. Early 19th-century English, American, and Indian cookbooks give recipes for lemon pickle and mention its use in sauces for salmon, veal, and other dishes where fresh lemon zest or juice would be used today. An early 19th-century recipe from A New System of Domestic Cookery instructs to slit small lemons with thick rinds, fill with salt, and turn them in their own liquor until tender, then cover with a pickle of rape-vinegar, brine, Jamaica pepper, ginger, mustard-seed, and garlic.
Reader's Guide
Preserved lemon holds significance as a versatile condiment bridging multiple culinary traditions. In Moroccan cuisine, it is the key ingredient in tagines, while in Cambodian cuisine it appears in dishes such as ngam nguv, a chicken soup with whole preserved lemons. It is also used in Ayurvedic cuisine as a home remedy for stomach disorders and in East African folk medicine for excessive growth of the spleen. The pickled pulp and liquid can be used in beverages like Bloody Marys and in American-style cocktail sauce with horseradish. The fermentation process reduces vitamins, minerals, and simple carbohydrates, but the peel remains valued for its mildly tart, intensely lemony flavor. Variations include pickled lime and grapefruit prepared in the same manner.
Did You Know?
- In Cambodian cuisine, preserved lemon is used in ngam nguv, a chicken soup with whole preserved lemons.
- In East African folk medicine, lemon pickle is given for excessive growth of the spleen.
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