Preserved Lemons

Recipe by Bonnie G 2
READY IN: 30mins
YIELD: 2 jars




  • 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.
  • Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.
  • Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.
  • Add 1/2 cup lemon jice to each jar and enough cold water to cover.
  • Add 1 tablespoon of remaining salt to each jar.
  • Cover and shake gently.
  • 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.
  • To use, remove lemons from brine, romove seeds, and rinse.
  • Chop or cut into thin strips.