Preserved Lemons

November  3, 2014
4 Ratings
  • Makes 2+ Qts
Author Notes

The perfect holiday gift , this makes almost anything taste better, and is pretty when decanted into old-fashioned tension clamp jars. Heavenly in meatballs, grains, salads...the only thing I haven't found to taste better with preserved lemons is chocolate. —Garlic, Zest and Dark Dark Chocolate

What You'll Need
  • 8-10 lemons, preferably organic
  • a big box white sea salt
  • 5-6 additional lemons
  1. Wash the lemons very thoroughly and quarter, from stem to stern.
  2. Layer lemons in a large jar, cramming tightly and filling all the nooks and crannies with as much salt as humanly possible.
  3. Squeeze the additional lemons over the top and seal jar tightly.
  4. Tuck away somewhere dark and cool.
  5. Rotate jar once a day (In other words, turn it upside down on day two, right way up again on day 3, etc.)
  6. After two weeks, refrigerate and enjoy indefinitely.
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See what other Food52ers are saying.

  • vicki
  • Tracy Duong
    Tracy Duong
  • Garlic, Zest and  Dark Dark Chocolate
    Garlic, Zest and Dark Dark Chocolate

4 Reviews

vicki November 22, 2018
I love these preserved lemons! I use them all year long. I especially like them in my salad dressing.
Garlic, Z. November 22, 2018
So glad you like them! They are the ultimate convenience food!
Tracy D. November 26, 2014
This looks great! Would these be able to last for a couple months in the fridge do you think?
Garlic, Z. November 26, 2014
I made a huge jar a couple of months ago and they're fine. I've heard of people who have a jar that's years old. (!!) I wouldn't do that but the high salt and acid contents preserve them for a good long time.