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 ups o 6 months. When ready to use, rinse off salt, scrape away pulp, and use the peel (typically diced or julienned).


Add yours →

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

    Liked by 1 person

  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!


    • 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.


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