Preserved Lemons

Recipe by Diana Adcock
READY IN: 720hrs 10mins




  • Quarter each lemon from top to 1/2 inch from bottom.
  • Sprinkle with salt on exposed flesh and reshape fruit.
  • Place 1 T of salt in the bottom of a sterilized one pint mason jar.
  • Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
  • Press lemons down to release their juices.
  • Add FRESH lemon juice to cover lemons if needed, leaving some head space.
  • Top with a sterile lid, and shake jar well.
  • Shake jar once every day, for 30 days, and then you're ready to use.
  • Note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful.
  • You need to rinse your lemons anyway before using to remove the salty brine.