Recipe Image

Preserved Lemons

  • 15 m
  • 15 m
Melissa Pasanen
“Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes.”


    • Lemons
    • Lemon juice
    • Kosher salt


  • 1 Put a kettle of water on to boil.
  • 2 Select a large clean jar with a tight-fitting lid for preserving the lemons. Figure out how many lemons will fit into the jar. You'll need those lemons plus the juice from about 1½ times that amount. Leaving one end intact, cut each lemon you're preserving into quarters lengthwise. Fill each lemon "blossom" with about a tablespoon of salt and place in the jar.
  • 3 Squeeze the juice from the extra lemons and pour the lemon juice over the salted lemons. Fill the rest of the jar with boiling water. Screw the lid on tightly.
  • 4 Let the jar sit on your counter for about 10 days, shaking it up once a day to redistribute juices and salt. Then refrigerate for up to 6 months.
  • 5 To use: Rinse the preserved lemons before using. You can use the yellow rind and/or the flesh, but discard the bitter white pith.
  • Make Ahead Tip: Store in an airtight container in the refrigerator for up to 6 months.
  • Equipment: large, clean jar with a tight-fitting lid
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