Preserved Lemons

  • Prep Time: 10 mins
  • Total Time: 720 hrs 10 mins
  • Yield: 5preserved lemons
  • About This Recipe

    “I found this on the internet per recipe request. It looks so interesting I’m going to make these soon. Let me know if you do first.”


  • 5lemons
  • 1/4 cupsalt( I would use kosher)
  • 1cinnamon stick(optional)
  • 3cloves(optional)
  • 5 -6coriander seeds(optional)
  • 3 -4black peppercorns(optional)
  • 1bay leaf(optional)
  • fresh lemon juice, not the bottled stuff,if needed
  • Directions

  • Quarter each lemon from top to 1/2 inch from bottom.
  • Sprinkle with salt on exposed flesh and reshape fruit.
  • Place 1 T of salt in the bottom of a sterilized one pint mason jar.
  • Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
  • Press lemons down to release their juices.
  • Add FRESH lemon juice to cover lemons if needed, leaving some head space.
  • Top with a sterile lid, and shake jar well.
  • Shake jar once every day, for 30 days, and then you’re ready to use.
  • Note—if you see a”lacy” white substance clinging to the lemon’s don’t worry, it’s not harmful.
  • You need to rinse your lemons anyway before using to remove the salty brine.
  • Reviews

  • “I made several jars of these to tuck into the holiday treat baskets that I assemble for my friends.The recipe is really easy and makes quite an impressive jar that beautiful to look at!I used some of the lemons that I kept for my self in a simple chicken saute and really liked the result.Thanks for an interesting and different recipe.”

  • “I made this over a year ago and have just used some for the first time.Boy is is good.I just made Recipe # 453144.Interestingly adding these preserved lemons to edamame creates a flavor reminiscent of olives. I am now interested in finding more recipes in which I can use these delicious preserved lemons!”