page_title: Preserved lemon
hierarchical_section_title: Preserved lemon
caption_attribution_description: Small pickled lemons - a Moroccan delicacy
context_page_description: Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and North Africa. It's also found in 18th-century English cuisine.
  It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel that is most valued. The flavor is mildly tart but intensely lemony.
context_section_description: Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and North Africa. It's also found in 18th-century English cuisine.
  It is also known as "country lemon" and leems.  Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.  The pickle is allowed to ferment at room temperature for weeks or months before it is used.  The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued.  The flavor is mildly tart but intensely lemony.
caption: Pickled lemons are a Moroccan delicacy
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