Preserved Lemons Recipe
Preserving lemons brings out their lemony essence, and you can use them in almost any recipe in which you would be adding lemon zest or juice in order to heighten and brighten the flavor.
Servings Prep Time
8-10Preserved Lemons 15minutes
Passive Time
4weeks
Servings Prep Time
8-10Preserved Lemons 15minutes
Passive Time
4weeks
Ingredients
  • 8-10 whole lemons
  • 1/2cup kosher salt
Instructions
  1. Wash and dry the fruit.
  2. Trim 1/4 inch off the top and bottom of each lemon. Split each lemon lengthwise into quarters, being careful not to cut all the way through at the bottom. The quarters should still be connected to the base.
  3. Spoon a generous amount of salt into and on the split lemons and place them in a large bowl or plastic bag. Refrigerate overnight. The salt will cause the lemons to release a large amount of juice which is what you want.
  4. Place the lemons in sterilized mason jars and mash the lemons down firmly to fit as many lemons as possible and to release even more juice. The lemons must be completely submerged in the lemon juice. If not, you will need to add more freshly squeezed lemon juice.
  5. Seal the jars and store in the refrigerator for at least 4 weeks and up to 6 months or longer. The longer you wait to use the lemons the more their flavor develops.
  6. To use the lemons in a recipe, remove a lemon from the jar, rinse well and scrape the pulp and any seeds away from the peel. Finely mince the peel and use in place of lemon zest.
Recipe Notes

To sterilize jars, wash them with hot sudsy water and rinse well. Place clean empty jars in a large pot and completely cover the jars with water. Bring to a boil over high heat. Once the water reaches a full rolling boil, boil the jars for 15 minutes. Turn off the heat and let the jars stand in the hot water for about 30 minutes. Remove from the pot and fill while they are still hot. You can sterilize the lids in boiling water for 5 minutes.