Preserved Lemons
Bring a little sunshine into your kitchen with these homemade preserved lemons — a simple Mediterranean staple made with just salt, lemon juice, and patience. Bright, tangy, and deeply aromatic, they add effortless flavor to everything from roast chicken to couscous to cocktails.
Why You’ll Love This Recipe
- Simple and authentic: Just salt, lemon juice, and time — no fancy equipment required.
- Flavor-packed: Adds depth & brightness to savory dishes, from roasted veggies to grilled fish.
- Long-lasting: Keeps beautifully in the fridge for up to six months.
- A touch of sunshine: Perfect for year-round brightness in your pantry.
Tips from My Kitchen
- Use Meyer lemons if you can find them — their sweetness balances the salt beautifully.
- Press the lemons tightly into the jars to ensure they’re fully submerged and properly preserved.
- Be patient. The lemons need at least three weeks to cure, but the flavor only gets better with time.
- Rinse before using. When ready to cook, give each lemon a quick rinse to remove excess salt.
The Story
There’s nothing like a big bowl of lemons on the counter to bring a little sunshine into your kitchen. But if you live in a bone-dry, arid climate like I do, you know those bright beauties don’t last long when left out for admiration. I’d been tucking mine into a zip-top bag in the fridge to stretch their lifespan, but I wanted something longer lasting — a way to preserve that golden glow.
Sure enough, my new favorite cookbook, The Art of Preserving, had just what I was looking for. These preserved lemons take a few weeks to mature, but in the meantime, you’ve got sunshine in a jar. I already have all sorts of plans for these lemony treasures — check back soon for Mediterranean-inspired dishes that let their bold, tangy flavor shine.
How to Make Preserved Lemons
Preserved Lemons
Ingredients
- 10 firm lemons (Meyer lemons, if possible)
- 12 tbsp Kosher salt
- 3 cups fresh lemon juice (about 12-15 lemons)
Instructions
- Sterilize your jars and lids with the following method:
- Wash the jars and lids in hot, soapy water.
- Heat water in a saucepan to 180 F degrees and place the lids in the water. The water can simmer, but should not boil (use new lids each time you can/preserve). Leave the lids in the 180 F degree water until you’re ready to use them.
- In a canning pot or other large pot (ensure you have a canning rack or homemade canning rack in the bottom of the pot), bring water to a boil. You should have enough water to cover the jars by at least 1 inch of water.
- Boil the jars for 10 minutes, turn off the heat and leave the jars in the hot water until you are ready to use them.
- Remove from the hot water with a jar lifter.
- In a large pot, bring 3 quarts of water to a boil. While the water is coming to a boil, scrub the lemons under running water. When the water is boiling, add the lemons and return to a boil. Boil the lemons for 4-5 minutes, then remove with a slotted spoon and let them cool.
- When the lemons are cool, cut them lengthwise in quarters but leave them attached at the stem end. Place 1 Tbsp of salt in each sterilized jar. Spread apart the lemon quarters and sprinkle 1 Tbsp of salt in the center of each lemon. Pack 5 salted lemons into each jar. You can really press the lemons down into the jar.
- Fill the rest of each jar with fresh lemon juice and leave 1/2 inch of space at the top of each jar.
- Seal the jars tightly. Store the lemons in a cool, dark place for 3 weeks and turn/tip the jars occasionally to distribute the salt and juice. You can store preserved lemons in the refrigerator for 6 months.
Be the first to comment.