Preserved Lemons

Recipe by Rita1652
READY IN: 10mins




  • Scrub thin skinned unblemished lemons and dry well.
  • Cut each into 8 wedges.
  • Toss with a generous amount of salt and Packing tightly in sterilized glass 1/2-pint jars with a glass or plastic-coated lid.
  • Pour in Fresh lemon juice to make sure the lemons are well covered.
  • The first week rotate jars shaking jar each day to distribute salt and juice.
  • Then place in a dark spot for 2 weeks before using.
  • To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, and excess salt if desired.
  • Add to Mediterranean salads, sliced lemons to chicken, lamb or fish 1/2 way through cooking, add coarsely minced lemon to rice water, couscous, or any grain water before adding the grains.
  • There is no need to refrigerate after opening.
  • Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.