Make Ahead

Preserved Lemons

September 30, 2009
0 Ratings
Author Notes

Worth the time investment. Excellent in salads, sandwiches and even in chicken dishes. —Cordeliah

  • Makes about 3 cups
  • 6 very fresh smooth looking lemons
  • 4-5 lemons for juice
  • 5 pepper corns
  • 2 Bay leaf
  • 2 tablespoons paprika
  • 3-4 tablespoons salt
  • 4 cloves of garlic sliced
In This Recipe
  1. Cut the lemons, with skin, to rounds about 1/2 cm thick.
  2. Clean the lemon slices from seeds.
  3. Mix the salt and the paprika in a plate. Deep every lemon slice in the mixture and then arrange in a jar as tight as possible.
  4. Sprinkle the garlic between layers. Add the bay leaf and the peppercorns in between the slices.
  5. Pour lemon juice on top of the slices, so they all be submerged in the juice (add a bit of water if you don't have enough juice).
  6. On top put the peels of the squeezed lemons to protect from mold.
  7. Seal the jar very well and let it seat outside the fridge for about 2 days. Turn the jar over couple of times during the two days.
  8. After two days keep in the fridge for few weeks. Ready after about 4-5 days.
  9. Good for about 4 weeks in the fridge, covered in lemon juice and a bit of oil on top.

See what other Food52ers are saying.

  • borntobeworn
  • Barb

    2 Reviews

    Barb February 9, 2018
    Is there a way to use the pulp from these, or do you always discard it and just use the peel/pith?
    borntobeworn August 7, 2011
    I just made 3 jars of these and I can't wait to try them. I used red peppercorns which make them very pretty. I posted a picture.