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Preserved Lemons

Learn to make simple salt-preserved lemons for use in braises, sauces, tagines and recipes. All you need are lemons, a quart jar and salt!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 24
Calories: 8 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 6-8 Whole lemons
  • 4-5 tablespoons salt

Instructions

    Cup of Yum
  1. Start by cleaning your quart jar in hot soapy water. Dry with a clean towel. Clean the outsides of the lemons, rinse and pat dry. Slice the ends from the lemons to create a flat top and bottom.
  2. Stand the lemon on one of the flat ends. To preserve the lemons whole, cut an "x" in the lemon and stop when you are about 1/2 inch from cutting all the way through.
  3. The quarters of the lemon remain attached at the base.
  4. Open the lemon and pour in 1/2 tbsp of salt. Don't worry if some of the salt spills out.
  5. Once you salt the lemons, pack them into the jar as tightly as possible. You can use a pestle or a wooden spoon to push them in.Once all of the lemons are in the jar, add an additional 1 tbsp of salt. Press on the lemons one more time to extract as much juice as possible.If the lemons are submerged in juice you can secure the lid, if not you may need to add additional fresh lemon juice to top them off.
  6. Alternatively, after slicing off the ends from the lemons, you can simply quarter them into four separate pieces; the quarters do not need to remain attached at the base. If you use this method, pour 1/2 tbsp salt into the bottom of the jar, place four lemon quarters in the jar, and sprinkle 1/2 tbsp salt evenly on top of the for slices. Repeat with each quartered lemon, alternating layers of 4 slices and 1/2 salt, till the jar is tightly packed with lemon slices. Sprinkle 1 tbsp on top of the final layer of slices.
  7. Use a pestle to press on the lemons and extract as much juice as possible. Top off the jar with fresh lemon juice if needed.Seal the jar and store the lemons in a cool dry place for at least 1 week. Give them a shake every once in a while to disperse the juice and salt.
  8. After 1 week, move your lemons to refrigerator. When the peels become translucent, you will know they are soft and ready for use.
  9. When you are ready to use a lemon, remove it from the jar and rinse to remove excess salt.
  10. Cut all of the remaining lemon flesh and pith away from the rind and discard.
  11. Chop the preserved lemon peel according to your recipe, or whichever way you prefer.
  12. You can store the lemons in the refrigerator for up to 6 months.

Notes

  • You will also need: Quart jar, sharp knife, pestle or wooden spoon

Nutrition Information

Calories 8kcal (0%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 1163mg (48%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 6IU (0%) Vitamin C 14mg (16%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 8

% Daily Value*

Calories 8kcal 0%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 1163mg 48%
Potassium 37mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 6IU 0%
Vitamin C 14mg 16%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.