Overnight Preserved Lemons

READY IN: 12hrs 30mins
YIELD: 6 lemons




  • Juice 6 of the lemons and set the juice aside.
  • Partially quarter each of the remaining lemons so they stay together at the stem end.
  • Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
  • Cover the lemons halfway with salt. Add the reserved juice.
  • Pack the lemons tightly in the bag, squeeze out any air and close the bag.
  • Freeze overnight.
  • Remove the lemons from the freezer, defrost and use for cooking.
  • Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
  • Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
  • Rinse off the salt and proceed with cooking.