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Preserved lemon or lemon pickle is a condiment that is common in Indian and North African 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.reserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons.
Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use.or the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices.