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How To Make Preserved Lemons

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You know how the saying goes: When life gives you lemons, make preserved lemons!

preserved lemons

You could make Lemonade, of course, but Preserved Lemons are so much better.

preserved lemons

You could also purchase them from the store, and I won’t tell you not to. What I will tell you is this: All you need to make them is lemons, salt, and a jar to put them in. The jar of preserved lemons that I saw at the store the other day was around $7.50, and there were two lemons in it. You can make a lot more of them for that much!

How to make Preserved Lemons:

preserved lemons
Cut the tippy top off each of the lemons
preserved lemons
Cut an X through each lemon, going about 2/3 of the way through, leaving the bottom intact.
preserved lemons
Add a layer of salt to a wide mouthed glass jar.
Sprinkle a generous amount of salt in the lemons. This is not the time to be afraid of salt! Really fill those lemons up.
preserved lemons
Repeat with the remaining lemons. Sprinkle another layer of salt on top.
preserved lemons
Press the lemons down to release some juice. You want the jar to be as full as possible, so add another lemon if there’s enough space. If desired, you can add additional flavorings, such as a bay leaf, coriander seeds, Nigella seeds, a dried chili… Or you can stick with just salt.
Each day for the first 3-4 days, open the jar and gently press down on the lemons to release their juices and push them under the liquid. Do this each day until they’re completely submerged.

How to use your homemade preserved lemons:

preserved lemons
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How To Make Preserved Lemons

  • Author: zenbelly
  • Prep Time: 30 minutes
  • Cook Time: 1 month to preserve
  • Total Time: 1 month
  • Yield: 4-5 lemons
  • Category: condiments
  • Method: preserving
  • Cuisine: middle eastern
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Description

All you need is lemons, salt, and a little patience. 

Ingredients

  • lemons (Meyers if you can get them)
  • salt (I used Himalayan pink salt, but you can use any kind you’d like)
  • optional; one or a combination: a bay leaf, small chili pepper, coriander seeds, Nigella seeds, a few whole cloves

Instructions

  1. Rinse the lemons and pat them dry. Cut off the very top of a lemon. Cut an X through the top, about 2/3 of the way through, leaving the bottom 1/3 intact. Repeat with the remaining lemons. 
  2. Generously cover all cut surfaces of the lemons with salt and drop them in the jar as you go. Push them down gently to release their juices and to ensure they’re cozy and snug in there. 
  3. Add any additions, if desired. Sprinkle a layer of salt over the top and screw on the lid. 
  4. Set aside at room temperature for one month. For the first 3-4 days, open the jar and press down gently on the lemons to release some of their juices. There will be more each day. Do this until the lemons are completely submerged. 
  5. After one month, store in the fridge. 

Notes

Once your lemons are ready to use: Generally the pulp is discarded and the rind is what’s used in recipes. You can, of course use the whole thing but keep in mind there is a high salt content in the lemons, so adjust seasoning accordingly. 

Use in any dish you’d like a umami packed, citrusy, salty punch of flavor! Moroccan Chicken, any fish or seafood dish, in salad dressings, minced over hummus or tabouli… The sky’s the limit. 

Keywords: preserved lemons


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