All About Preserved lemon
Your complete guide to preserved lemon - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Preserved lemon Last?
Storage times and freshness tips for preserved lemon in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened, shelf-stable1-2 years, often longer (or until best-by date)
Signs of Spoilage
Bulging lid, broken seal, active mold growth (unlikely if properly sealed), foul or unusually strong off-odor upon opening, significant discoloration or unusual cloudiness in the brine.
How to Check
Visually inspect the lid for any bulging or signs of seal compromise. Check the jar for any visible mold or unusual cloudiness in the brine. Upon opening, smell for any off, putrid, or overtly fermented odors that are not typical of preserved lemon.
Storage Tips
Store in a cool, dark pantry or cupboard, away from direct sunlight and heat. The high salt and acidity act as excellent preservatives, making them very shelf-stable when sealed correctly.
Opened, refrigerated6-12 months
Signs of Spoilage
Visible mold (green, white, black, or fuzzy spots) on the lemon pieces or the surface of the brine, pinkish or white yeast films, slimy texture on the lemon pieces, unusually dark or discolored pieces beyond natural aging, strong off-odors (sour, yeasty, putrid, or alcoholic that is not the characteristic preserved lemon aroma).
How to Check
Visually inspect the surface of the brine and all lemon pieces for any signs of mold or unusual films. Smell the contents: it should have a bright, salty, lemony aroma, not foul or overtly fermented. If unsure after visual and smell tests, carefully touch a piece with a clean utensil to check for sliminess.
Storage Tips
Always use a clean, dry utensil to retrieve preserved lemon to prevent introducing contaminants. Ensure all lemon pieces remain fully submerged in their brine; if necessary, top up with a simple salt brine (e.g., 1 tablespoon salt dissolved in 1 cup of boiled and cooled water) to cover them. Keep the jar tightly sealed between uses to minimize air exposure.