Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Preserved Lemons Recipe
    Lost? Site Map

    Preserved Lemons

    Preserved Lemons. Photo by awalde

    1/2 Photos of Preserved Lemons

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Bonnie G #2's Note:

    Found this recipe in Weight Watchers Holiday 2010 magazine and it looks like a simpler version than some I've read though it does take some patience in waiting for them to complete. Some uses for them are listed along with the recipe to include: Add thin strips of the zest to a green salad, use liquid form them in salad dressings, saute broccoli or green beans with chopped pieces and garlic, Stir chopped pieces into chicken or seafood stew during the last 10 minutes of cooking to name just a few. Prep time does not include waiting for peel to soften.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 32



    Units: US | Metric


    1. 1
      Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached.
    2. 2
      Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.
    3. 3
      Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.
    4. 4
      Add 1/2 cup lemon jice to each jar and enough cold water to cover.
    5. 5
      Add 1 tablespoon of remaining salt to each jar.
    6. 6
      Cover and shake gently.
    7. 7
      Chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year.
    8. 8
      To use, remove lemons from brine, romove seeds, and rinse.
    9. 9
      Chop or cut into thin strips.

    Browse Our Top Garnishes Recipes

    Ratings & Reviews:

    • on May 15, 2011


      Thanks Bonnie for the recipe. I got from friends in Greece a lot of very small lemons. I found this the best way to preserve them. I prepared 2 jars, each one with 16 lemons!
      I added one bay leaf in each pot and I used pure lemon juice (no water) as I had a lot.
      After one month I tried them for Maroccan chicken with olives and preserved lemons.
      Delicious, super easy and highly recommended!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Preserved Lemons

    Serving Size: 1 (27 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 5.8
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2204.7 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.4 g
    Sugars 0.5 g
    Protein 0.1 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites