Preserved Lemons MAGIC ELIXIRS (TM)

Preserved Lemons

Makes 1 Quart


  • 6 to 8 organic lemons
  • about 1 cup kosher salt
  • 2 tablespoons extra-virigin olive oil

Wash the lemons thoroughly, then cut 6 of them lengthwise into quarters or eighths. In a clean, 1-quart mason jar, put 2 tablespoons salt, then toss each lemon wedge in salt and begin packing the wedges into the jar — and don’t be shy, because the goal is for the lemons to give up their juices, which mix with the salt, and to be completely submerged in juice. Continue packing in salted lemon slices until you reach the top. If the lemons aren’t completely covered in juice, cut another lemon, salt it, and cram those wedges in, too. If necessary, squeeze another remaining lemon and add the juice to jar. When full almost to the lip, add olive oil and cover. Seal tightly with a lid. Let stand at room temperature for 2 to 5 days, gently shaking once a day. Store in the refrigerator for up to 6 months. When ready to use,  take some lemons out of the jar, cut them up a little bit and push them through a garlic press a few times. If you don’t have a garlic press, be sure to cut them up very fine. Remember these are really salty so no need to add salt to what you are adding them to.  Also, a little goes a long way…so start with one piece of lemon….you can always add more a little bit at a time until your recipe tastes just the way you want it.

Looking for great ideas on how to use Preserved Lemons MAGIC ELIXIRS™?  Check out these awesome suggestions from our followers!

  • Mix into pesto!
  • Use in a vinaigrette.
  • In Succulent chicken stew.
  • On baked chicken or any kind of fish!
  • Lemon and Caper chicken, Chicken Piccata.
  • Sauteed Broccolini with some garlic.
  •  Fish:
    • On tuna with some Whole30 compliant Mayo.
    • Mix with garlic, pepper, olive oil and marinate salmon after an hour in the marinade – broil it.
    • Tuna tartare.
    • Smash some pieces and rub on a salmon filet before baking it.
  • Salads/Dressings:
  • More great ideas:
    • Add to garlic, olive oil with some red pepper flakes and parsley – toss with gluten free pasta.
    • Egg lemon soup.
    • In homemade blue cheese dressing.
    • Toss with fresh herbs and toss with beans for a quick bean salad.
    • Compound butters, cocktails and aoili.
    • In kale salad and rice dishes!


17 thoughts on “Preserved Lemons MAGIC ELIXIRS (TM)

  1. I’ve been meaning to do this for years, thanks for the encouragement!

    1. Deb, you absolutely should! I consider this a soul-satisfying experience!

  2. Hi from Spain!
    It seems a delicous dish, but I don’t know how to use it…
    Some help please?
    Thanks for your wonderful blog and instagram feed!

    1. I like to use take the preserved lemons & finely dice, or use them in my garlic press for tuna or chicken salad or regular salad dressings! It’s super versatile and stays for 6 months so use it whenever you have a recipe that needs lemon. It’s just a little special 🙂

  3. AHHH I found it! I am excited to try this soon.

  4. How do I know when they are ready to use? Or after 5 days they are ready?

  5. Hi Teri, how long should these preserve before using them? They look delicious!

  6. THANK YOU for spreading the preserved lemons gospel. This is a game changer for me. I put it on some roasted asparagus tonight with black pepper and olive oil and almost cried with how good it is. Merci mille fois!!

  7. Quick question.. I don’t have any kosher salt in my pantry but I do have course sea salt.. can I sub the sea salt for the kosher salt?

    1. I don’t have kosher salt, but have sea salt. Did you try the sea salt?

  8. I just made these for the second time! Used the whole first batch I did a few months ago. My boyfriends mother said her bother likes to make these with dried chilis to add heat… I might try that next time, I was kind of curious to know if you ever flavor or spice these? I love them as is, but might be fun to try!

    1. I have, but I just prefer them as is and add them to my recipes.

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