How to Make and Use Preserved Lemons

[@chewsy6277]

7 recipes in 1 video... most other youtubers would drag this out into 7 long videos, with tons of unuseful filler. The value from this channel is unparalleled, keep it up! I'm telling all my friends.

[@EneAbbah]

I agree! Just stumbled on this video and I'm so impressed. Just subscribed

[@zohralakri9977]

agreed!

[@AfterDarkWithHadassah]

I agree she always does a phenomenal job and she gets straight to the point no rambling on it’s always good to watch her on live or her take her time explaining something but the fact that she gave us seven options to use this is phenomenal I certainly agree with your comment most KZbinrs would have drag it out and to 7 long videos I hate to have to fast forward videos but I never have to when it comes to her videos they’re so

[@yb32]

That's why we love her!

[@finosuilleabhain7781]

Testify. She is just amazingly creative (as well as lovely).

[@loribordeaux4895]

Chopped preserved lemons added to creamy hummus is delicious ! My favorite !

[@sandracarli1110]

I got a little jar of preserved lemons ... 10 years ago and I've never used them! Now I can try some of your recipes! :D

[@judicole2492]

I love all your recipes...thank you for sharing them...

[@augusthavince8909]

That sounds excellent!

[@ondrejhronec9220]

Amazing and inspiring! 💚

[@annann-fn2zi]

I love your lemon press. Can u share details

[@lovemybunch336]

Nisha can you make this recipe with limes as well?

[@janainarogerio1030]

Is it possible to make this wirh limes or oranges too?

[@tosca...]

Have been making preserved lemons for years. A tip though, use organic lemons so you don't have waxed skin to scrub clean.

[@ej9618]

Hey just wanted to let you know that even some organic produce is treated with wax:) albeit food-grade wax. Not sure if that matters or not when preserving them though.

[@jsnwayne]

My favorite way to use preserved lemons is in angel hair pasta. No sauce, just roasted garlic, minced preserved lemon, a little fat, salt and pepper, fresh basil. Food of kings! P.S. A garlic press works fine for preserved lemons, too!

[@CJM279]

What’s the fat that you use-olive oil?

[@jsnwayne]

@@CJM279 Yes, EVOO or your vegan butter of choice.

[@7ScarletRoses]

That sounds amazing! Definitely steeling this idea

[@adarateranroldan]

I’ll have to try it!

[@flowerful8498]

That sounds amazing

[@victoriaprevitt7058]

Nisha helping us to level up our vegan cooking yet again!

[@RainbowPlantLife]

Aww thanks Victoria! I appreciate it!

[@plok9408]

Great video. Just some suggestions to prevent food waste. In Morocco, I never saw the pulp being wasted. Both the rind and the pulp are used and each provide slightly different flavor. Using the pulp gives even greater flavor boost in stews and Tajines (this is how preserved lemons are actually most commonly used from my experience). If the pulp is too salty, try 1) reducing the salt used to preserve the lemons. I have used probably about 60% of the salt used here with success multiple times 2) make sure you adjust salting in your recipes. The pulp might still be too salty for a salad but can be saved for a stew, Tajines, or baked dish (anything that might have some sauce that will distribute the saltiness of the pulp). If you only wanted to use the rind and save the pulp for later, you can store it without the preserving juice for probably at least a week in the fridge.

[@hipolitowa]

Hi there! I was wondering about the food waste too! Do you happen to know if brine is being used as well? Seems like a lot of lemon juice could go to waste :(

[@Debble]

The comment everyone needed!

[@hudamn2297]

@@hipolitowa Having made preserved moroccan lemons for years now (having learnt from my Moroccan mum), I've never added lemon juice all that lemon juice. Just squeezed them into a small tight jar. As the above comment mentioned, nothing goes to waste. And tbh, you're meant to leave them till they're practically golden and syrupy before they can really be used. There's not all that liquid at that point

[@collyflower6623]

@@hudamn2297 how long would you be leaving them?

[@shaliniramji]

My mom always preserved the rinds alone in salt after squeezing the juice out for use in other recipes. She would toss the used lemons with salt alongwith the juice of one lemon and preserve them.

[@roxymay6250]

She says preserved "lemons" all the time, but for me they look like oranges...Are there a sort that looks more like oranges while being lemons? Sorry, for sounding like I'm living behind the moon 😂

[@RainbowPlantLife]

These are meyer lemons, so they're a bit more orange in color.

[@ilessthan3bees]

"... sounding like I'm living behind the moon." Never heard that before. Is that a common expression? Either way I love it and I'm going to use it a lot.

[@kerstinsamma8288]

@@ilessthan3bees idk if Roxy May is german, but it is a common saying if someone missed something big, like big news, you jokingly ask if they live behind the moon 😄 maybe you say it in other countries too 🤔

[@Sarah-un3vk]

Never heard of this before but already excited to try them out! You've improved my cooking so much so I always trust you.

[@RainbowPlantLife]

That makes me so happy! Thanks for sharing Sarah!

[@saraharabia3640]

I want to eat in your home 😂🤩😍

[@RainbowPlantLife]

Haha there’s always something delicious in my fridge!

[@federicacampanella9916]

The amount of knowledge that you constantly share with us is unbelievable! Cannot thank you enough!!! Lots of love from Italy 🇮🇹🇮🇹🇮🇹

[@RainbowPlantLife]

Aw I am happy to do it! So nice to hear it is helpful! I hope to visit Italy next year 😍

[@federicacampanella9916]

@@RainbowPlantLife If you happen to be in Naples I'll show you the best vegan spots in the city eheh ❤

[@elisamuzzi7460]

@@RainbowPlantLife Hi loved this I had to try 😍 but I noticed that while shaking the jar some lemons pop out and are not covered in the juice, should I open and add some more lemon juice to prevent the peel from mold? It's been just 3 days since I made it

[@tylerh6370]

If those are Nisha's dance moves with a mocktail, I'd love to see her dance after an actual cocktail lol Life of the party.

[@RainbowPlantLife]

Lol I love dancing 🕺🏽

[@joeb4142]

She’s done it (the dancing I mean) in at least one previous video 💃🏼

[@jeaniekurtis1995]

I've bought preserved lemons before and really enjoy them but assumed it was very complicated to make. Now I'm excited to make them myself!

[@Hopeinformer]

Wow! That was the most information packed video ever. All those recipes and how to make fermented lemons in about 6 minutes. Thank you for the great video, as usual.

[@RainbowPlantLife]

Haha thank you Matthew! So glad it was informative :) hope you’ll enjoy the preserved lemons!

[@bessmcmess4314]

This is the thing. Most home cooks don’t realise that you need to add acid and salt to most dishes. If your recipe tastes dull, you want to try adding something like lemon or vinegar and some salt. It’s not common knowledge, but if you’re interested then look up the book Salt, Fat, Acid, heat.

[@CurriesWithBumbi]

In West Bengal we make lemon pickle in a similar way. Very simple with just salt and sometimes little bit of chilli powder, that’s it .

[@RainbowPlantLife]

Yessss 😋 my dad makes it as well, but with lots of spices!

[@klimtkahlo]

I would never think of this but I love lemon EVERYTHING!!! Thank you for this Goddess!

[@RainbowPlantLife]

Yay! It’s such a great thing to make if you love lemon.

[@CierraReynoso]

That’s so cool and interesting 🤔 I’ve never heard of preserved lemon. 🍋 All your food looks so delicious!!! 🤤

[@DOJ77]

I use the entire preserved lemon, don’t throw the flesh away sis, use it.

[@veenaramakrishna7808]

That lemons are orange in color only for me ?

[@princessmocha4069]

I love how she is straight to the point great job Nisha 🤩

[@michellej7734]

Why do your lemons look like oranges???? I have used lemons like this forever it is ODD THAT THIS IS SO NEW TO MOST COMMENTERS.

[@MariaM-tf8os]

Thank you, this looks amazing and I never heard of it before! 💖 Will definitely make some. Do you need to keep it in the fridge after 3 weeks?

[@RainbowPlantLife]

You’re welcome Maria! I do refrigerate them after the three weeks. But some people leave them to preserve for longer, even a month or two.

[@GreenLove1]

My grandmother in India used to take our used lime or lemon peels (whenever we made lemonade) and pop them in an airtight jar with loads of salt. A few weeks later she would use the pickled lemons as flavor enhancer with a lot of recipes, or just as is like a pickle with rice. I guess she had the same idea as you in this wonderful video. And here we were thinking she was just not wanting to waste the lemon peels! She lived to 89...and a very healthy life too.

[@shaliniramji]

Yes! my mom does the same

[@themushroominside6540]

Interestingly enough, Lacto fermented lemons are used as a common cold remedy in my family, served often as a beverage by adding water (or soda water I prefer this over regular water) honey, and Lime zest. I find the taste to be too potent though it really does help with things like colds or just bad days in general, you can even add concentrated tea so you get a tea lemon soda

[@artemhelen]

Very interesting video! Well done, Nisha! 🌞🌞👍

[@RainbowPlantLife]

Thank you very much ☺️

[@rabideasterbunnies]

I really love how many applications you included! I've seen preserved lemon recipes before but I had never realized how versatile they are.

[@RainbowPlantLife]

Yay, I'm glad it was helpful! I hope you'll enjoy experimenting with them in the kitchen.

[@MN-zh2vd]

Another good tip. Buy Bubbies pickles. Eat Bubbies pickles. Save pickle brine. Add brine to salad dressings and other savory dishes. Here's another one. Buy your favorite green olives. (I've been digging a bloody mary flavor I found at sprouts recently.) Eat the olives. Save the brine. Use in dressings and other various savory dishes.

[@tangerinetangerine4400]

That's a great tip. I do the same with the oil left over from sundried tomatoes, grilled peppers and artichokes that are preserved in oil. That oil has more flavour and I often use it for oven baked vegs and especially potatoes. 👌

[@MN-zh2vd]

@@tangerinetangerine4400 That is a very good tip. ❤

[@reallivebluescat]

Those lemons look like oranges! cause they are ORANGE

[@Em-jt7im]

I love this! :) It seems simple enough to make and I will definitely give it a try. I would also love to see more Indian recipes! I tried the vegan palak paneer and dal makhani; both were huge hits in my house!

[@RainbowPlantLife]

Yes, definitely simple! I'm so glad you loved both of those recipes! I'd suggest my chana masala or dal tadka next, or for a special occasion, my malai kofta! If you have my cookbook, the tofu cauliflower tikka masala is amazing!

[@Em-jt7im]

@@RainbowPlantLife Thank you for replying to my comment! And oh my gosh! You have a cookbook?! I will definitely get it! :) Thank you so much!!! :D I will try the cauliflower tikka masala and channa masala for sure!

[@YourMajesty143]

I've done the Moroccan version of preserved lemons called "Boussera". I use Meyer lemons which are slighter sweeter than regular lemons and produce alot of lemon oil when I let the jar preserves sit for longer than typically advised.

[@backt]

i've had my wisdom teeth removal 🥲 & i'm watching her eat that crispy bread no no nooo i need to LEAVE ASAP

[@deniserenee5930]

Why are her lemons orange?😅

[@joeb4142]

Nisha I’ve done a fair amount of fermenting before but never considered nor even heard of fermenting lemons. My nearby Mexican supermercado has limes on sale 20 for $0.88! I like the taste of limes better than lemons so I’m going to try a lime fermentation. Thanks for all the information in your video!

[@AfterDarkWithHadassah]

This is incredible OMG Seven different videos and one you went over seven different recipes and it’s so easily to make these preserved lemons I’m definitely having some delivered and a couple of hours I’m going to totally do this

[@greener336]

At what point do you put it in the fridge? Or is it shelf stable completely?

[@RainbowPlantLife]

I put it in the fridge after the three week period, but you can ferment them a little longer if you like.

[@alexandragrace8164]

Nisha your channel gives me life! I just purchased your cookbook today so that I can choose one or two things each Sunday to cook for the week ahead. I'm recovering from an eating disorder, and your channel and your recipes make me feel excited about food and eating again. Thank you so much ❤️😊 lots of love from Sydney Australia

[@RainbowPlantLife]

Hey Scar, so glad to hear you're getting inspired by the channel! And I'm even more pleased about your recovery. Lots of love from San Diego!!

[@Willabicks]

0:12 how are those lemons so orange !?!?!

[@SunnyMorningPancakes]

This is what I thought 'wow those are some orange lemons' :)

[@RainbowPlantLife]

Sometimes Meyer lemon peels are quite orange!

[@SunnyMorningPancakes]

@@RainbowPlantLife It's probably just that in England supermarkets sell 'lemons' as one thing and I forget that they have varieties like most fruits and vegetables. Haha.

[@Willabicks]

@@SunnyMorningPancakes True where I live a lemon is a lemon theres no different types

[@tomharmon2000]

thank you so much for your work and sharing your recipes, they've helped me and my girlfriend become vegan and love cooking at the same time!

[@Chicago_Carey]

ummm, how many lemons?.. how much salt? .. how long?.. room temp? .. to make? .. to store after?

[@RainbowPlantLife]

I link to a blog post in the description box with all the instructions.

[@micahriggins5917]

I might be trippin but those are oranges right?

[@NatalieWisler]

She was right...I wasn’t using this 😮

[@RainbowPlantLife]

Haha but now you can!

[@TricksterModeEngaged]

I came across the recipe around 10 years ago somewhere online and they are kind of a must-have. Really anywhere that something salty and tart would be welcome they are perfect. A great sub for capers and sometimes olives. Pasta with oil, crushed red peppers, garlic and preserved lemon tossed with canned beans was a college fave (cuz it was cheap but made me feel fancy)

[@tangerinetangerine4400]

That sounds so delicious and simple too! I'll have to make it. ☺️

[@ganeshkumar-ph7tt]

வீகன் உணவில் மோர் சொய்வது எப்படி என்று காமிங்க

[@lauratuohimetsa9049]

Thank you so much for your videos, I love your channel :) I just made your vegan breakfast burritos and they were incredibly delicious!!

[@RainbowPlantLife]

So nice to hear that Laura! I’m craving those at the moment!

[@GreenLove1]

My grandmother used to make this, brings back memories. She would eat it alongside yogurt rice. Thanks for the memories!!💓

[@tangerinetangerine4400]

Came back to report that the recipe was a success! 🍋🍋 My first use for pickled lemons was blending some in a homemade hummus. It made the hummus taste so lemony with a nice umami flavour. I'm totally making this again! It's too easy and too tasty not to! 🍋🍋 Thank you so much! 🍋🍋

[@MelanyBabarro]

how much of the lemon thing did u add to the hummus?

[@tangerinetangerine4400]

@@MelanyBabarro 1/4 of the whole lemon for a can of chickpeas. You can experiment with less or more. 💛

[@JoachimVampire]

may i ask why your lemons are orange? (what species are them from?) i'm not trying to be annoying, just curious, my gf is vegan but she doesn't really like the acidity of our lemons and i could try with another kind..

[@RainbowPlantLife]

They're meyer lemons, a little less acidic than standard lemons. Try them out!

[@JoachimVampire]

@@RainbowPlantLife thank you so much!

[@jeffhinzman7219]

For You: WOW WOW WOW. For your channel: WOW WOW WOW. For altering the course of my cooking life with this video: WOWWOWOWOWOWOWOWOW. This weekend will be an exploration of where I can use preserved lemons. Liked, Subscribed and heading out to your Patreon now. Thank you so much.

[@RainbowPlantLife]

You're most welcome, Jeff! So glad you will be exploring preserved lemons. I don't have a Patreon but maybe I should 😉

[@jeffhinzman7219]

I bought your book instead. I’ve watched a few videos and I can’t be alone in wanting to support your content.

[@donniadavis1967]

Just love your simplicity and ease to share these wonderful made recipes they are bomb 💣 😍 😋..Thank you!!!!

[@nikolastsatsaronis5544]

Greetings from Australia Nisha. Love your channel. You’ve reminded me that I’m overdue to make another batch. Will do it today. I have always used my preserved lemons straight. Will make a vinaigrette with lemon juice a EVO Oil and keep it in the fridge to see how the flavour develops. I don’t know why people discard the flesh. I like to use the rind, the flesh and especially the salt which becomes almost creamy either separately or together as they each have different flavour profiles but all are delicious. I like to use coarse salt. You can further develop the flavour profile by adding other ingredients. I always place a cinnamon quill in the centre of the jar and keep adding all the way to the top of the jar is tall. Cardamom pods, coriander and cumin seeds and hot dried chillies all work wonders. Used fresh the flavour is sharp and tangy but I really enjoy the way it melts into the back ground with subtle citrus and oil notes with long slow cooked dishes. Himalayan rock salt changes the flavour as well as giving a gorgeous colour. If ever you come to the ‘Land Down Under’, happy to show you around and swap recipes. We have some wonderful indigenous ingredient. Try googling ‘Native Australian Limes’. Cheers!

[@shanipie3]

This is awesome! I've always wanted to try this but wasn't sure how to use them or make them, thank you and I love your channel and your parents are super cute! ❤️Hope you're doing great!

[@RainbowPlantLife]

Yay, glad you’re excited to try them out! They’re really easy. So happy you’re enjoying my channel ❤️

[@gdjwarren2]

*Laughs in citrus migraine trigger.* 🤦🏽‍♀️🤦🏽‍♀️ The food looks gorgeous though.

[@MiwaKaursKitchen]

Preserved Lemons sounds very delicious and healthy. Thank you for sharing the recipe! 🤗 Have a great weekend!

[@RainbowPlantLife]

You’re most welcome, Miwa! Enjoy your weekend too :)

[@777VIV]

Is it me or are those lemons oranges? I could be colourblind

[@RainbowPlantLife]

they're meyer lemons! they do look pretty orange tho.

[@dishasrivastava3116]

Basically aachar!!

[@RedorGreen]

Can you preserve limes in the same way?

[@met3839]

We definitely missed out beautiful flavour they can add to baking cookies and cake scones

[@violetadelgado8712]

Are those lemons or oranges? They look like oranges to me 😳

[@RainbowPlantLife]

They're meyer lemons!

[@somatonusbewegenmitwohl-fu2167]

I'm irritated, the fruit you're showing looks like oranges 😳😳😳

[@Dawn-zo2ny]

i'm not sure why i've never heard of this......Does the final product come out overly salty...?...There is so much salt that is used....Thank you...

[@nadine_s8913]

Aren't these oranges? 🙃🤔😘😘😘 thank you, I love your easy and fast recipes 👍👍👍

[@TheOriginalMarimoChan]

I've tried to make preserved lemons time and time again, following all directions, different recipes/procedures, used sterile procedures, covered the lemons and submerged them in lemon juice and salted the heck out of them but every single jar got mold on them. I started putting them in the fridge and so far no more mold - I know refrigeration will probably change the taste but I live in the tropics (Hawaii) where it's hot so maybe that's why they are molding? Not sure...anyway, love your channel, I've subscribed and looking forward to more amazing content!

[@azules2688]

thinking about that brine makes my face pucker edit! thank you for the recipes!!!!💜💜💜💜

[@jadecummings8093]

Hey Nisha, I'm Jade the new subscriber to your channel and it's nice to meet you! Lovely recipes!

[@RainbowPlantLife]

Hi Jade! Thanks for being here! Hope you’ll enjoy my recipes ❤️

[@mamakins5123]

Jade, you have found a great channel!!! Welcome to a great community.

[@jadecummings8093]

@@mamakins5123 Thank you! It's nice to meet you too, Nicole! ☺

[@bh441621]

I really want to try this, but I am watching my salt. Is there any way to reduce the sodium? Thank you for your videos, well done!

[@Aratiliel]

Great video, as always. Anyway, I'm a bit disappointed right now. I made those preserved lemons two months ago and today I've opened and tried them. I haven't managed to produce anything close to sublime, that gives depth of flavour... I just made salty, gelatinous lemons (they're kinda gross). Not really what I expected. In your favour: I have to admit that living in a northern country where lemons are imported, I had to take what I could get and and the only organic lemons were light yellow and with a thick zest. I'm gonna try using them in dishes anyway, starting with your vinaigrette.

[@raymondphung746]

Wow this was super informative!! Never knew how to use them but I'm sold now haha. Gonna keep one in the fridge to try now! Thanks!!!

[@RainbowPlantLife]

Haha yay! Glad you’re excited to make them!

[@Vanessa-fs7oz]

After they have preserved for 3 weeks, do you cut up all of them and store them in the fridge? Or do you just take them out of the jar as needed, and leave the rest to sit in the brine at room temp? Is there a timeframe for how long the preserved lemons will last at room temp and how quickly they should all be used?

[@RainbowPlantLife]

Hi Vanessa, I leave them in the jar as is, but refrigerate the whole jar. I take them out and use as needed. In the fridge, they should last for at least 6 months, or up to a year.

[@Vanessa-fs7oz]

@@RainbowPlantLife Thank you! I'm so excited to try this. These lemons are going to be a game changer 🙌🍋💛

[@clairedavis5268]

Hi Nisha, I love this idea, but I'm worried about the mold issue. How do you know if mold is growing? I assume it'd be obvious, but is it? Thank you!

[@TheTinMan3D]

Thanks!! Right now I have too many lemons and did not know what to do with all of them. I'll be doing this!

[@nobodyreally]

Dehydrate the lemon skin after fermenting. Just tried a little today, planned on trying it in tea but we ended up eating it all. 😊

[@chris_ramirez]

just a small criticism. I love the videos but don't like the thumbnail pic with the mouth and eyes sideways. Its so HACK, everyone does it and I think you are better than that.

[@nicollettesingleton444]

Whole Foods supports ranchers killing wild horses for more beef production. You seem to want to support ethical places so just want you to know so you can make a different choice when grocery shopping. I have since stopped shopping there since I found that out.

[@inhumer]

Looks amazing! How do you store the preserved lemon rind one the fermentation is complete?

[@RainbowPlantLife]

Hi Sean, I put the jar in the fridge. The lemons should stay good for at least 6 months, usually up to a year.

[@Victoria-jq9rd]

@@RainbowPlantLife thanks for the answer, I was wondering the same thing

[@nounie123]

I recommend to NOT use waxed lemons and always leave salt out if you use preserved lemons. Greetings from a 🇲🇦

[@LilyMUTINY]

This is lovely! How long do they keep after you’ve fermented them for the 3 weeks? I would guess quite a while since this is a preservation method, but just want to make sure and be safe since I’ve gotten food poisoning before with something unrelated to your wonderful channel 🤍

[@user-kd7ch1be6u]

I am just commenting bc i want to know the answer as well:)

[@victoriacowan1938]

stick them in the fridge and they're good at least a year so long as the lemons stay submerged.

[@user-kd7ch1be6u]

@@victoriacowan1938 thanks

[@sihamsi3295]

I think you should mention the biggest country in Africa aka Algeria in the north african cuisine..great recipe!

[@sallyhostetter2820]

Thanks for this video. So much packed into a few minutes.

[@tangerinetangerine4400]

Wow! Thank you so much! Totally making this. I always have lots of lemons and there is really no excuse not to make this! 🍋

[@RainbowPlantLife]

You're so welcome! Same here, that's how I first got into making them because I always keep lemons on hand.

[@caninedrill_instructor5861]

Dear, Ms. Nisha, I'm going to try this out. I'll give you a shoutout in my blog post.

[@neiloppa2620]

Seems a little wasteful to throw out the inside of the lemon. Making lemon achar would probably be better.

[@ingridplata2411]

I'm confused, those in the video don't look like lemons at all? They are so orange! 😅

[@Ramyapad19]

Yum looks delicious i am making all soon i never had preserved lemons before missed your videos on youtube perfect for my after office meals and snacks love your recipes making me hungry Thanks Ramya

[@RainbowPlantLife]

Thanks Ramya! I hope you will enjoy them!

[@libbyrussell8278]

hey nisha, i love your videos! i have a pretty severe nightshade allergy (so no potato, tomato. bell or chilli peppers, aubergine, etc) and i struggle to find interesting recipes outside my current rotation. i'd love to see your take on some fun nightshade free recipes!

[@2close2themoon]

These are very easy for me to buy locally but I've always wanted to make my own. I should give it a try!

[@freyashipley6556]

I can't wait to try this!! I've heard that it's possible to puree the preserved lemons for ease of use.

[@jackiecuba3414]

Once they're ready after the 3 weeks, do we store it in the fridge? And how long will they last?

[@easilystartled2203]

I can't wait to try this!! I feel like my winter soups are about to level up. Thank you!!

[@nanl843]

I love preserved lemons! My mom makes a Vietnamese lemon drink called chanh muoi- it’s super refreshing

[@willmous3646]

I'm sorry to say this, but you're taking Lemons, and using oranges !

[@laurawelsh-davidson4844]

I use these in my hummus and it tastes amazing.

[@Rose-jz6sx]

Why are you only using the rinds? I've always seen preserved lemons used whole in recipes.

[@kerinohwithatwist]

Most Asian moms uses preserves lemons. You can also buy them in the International aisle at any market