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Preserved Lemons have too many uses to count, we have recipes coming up this spring that feature this ingredient, which is very simple to make at home.

Time to prepare: 30 minutes working time, then 3-4 weeks to cure. 




8-10 Lemons

Kosher Salt

Glass Jar with Sealing Lid



Sanitize your jar and lids by adding to a stock pot and boiling for at least 10 minutes. Then, remove, and air dry, and allow to cool completely. 


Prepare your lemons by scrubbing them clean, then slicing into quarters, working from the narrow end of the lemon, and slicing down about 1/2 inch from the base. Don't slice the lemons all the way through, leave them connected at the base, so it opens like a flower into 4 equal parts.  


Add enough kosher salt to cover the base of your jar. Then, rub salt all over the cut surfaces of the lemons, and reshape the lemon. 


Add your lemons to the jar one at a time, pulling the quarters apart as needed to get a snug fit in your jar. Each time you add a lemon, add a layer of salt. Push the lemons down as you add them, allowing them to release some of their juice. Once your lemons are almost to the top, squeeze lemon juice and pour into the jar until all of the lemons are completely submerged beneath the juice. 


Then, seal your jar, and leave it on your countertop, away from direct sunlight, and away from heat sources like your stove - for 1 week. Shake gently each day. Then, add the jar to your refrigerator and continue to shake every other day for 2-3 more weeks. At that point, the peel should be softened. You can use the lemons in countless recipes and countless ways - and they will keep in your refrigerator for up to 6 months.

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