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    Home » Canning and Preserving

    Preserved Lemons

    LAST UPDATED: February 27, 2023 PUBLISHED: February 23, 2017 By Pam Greer 45 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Once you have found how easy it is to make Homemade Preserved Lemons, you will never buy store-bought again!  

    You'll use these pickled lemons in all sorts of recipes.

    Jar of preserved lemons sitting on a porch rail.

    I made my first batch of preserved lemons in 2010 and I've pretty much made a batch or two every year since then.  If you've never had them, they are kind of difficult to describe.  

    They are tart and sweet with an intense lemon flavor.  They are traditionally used in North African and Middle Eastern cuisines, but you'll find that you put them in everything.  

    You can use them anywhere you would use some lemon to jazz up a recipe.  They are particularly incredible in chicken and fish dishes.  I love them in grain salads and pasta.   I'm not kidding when I say they are the most used condiment in my fridge.

    Ingredients.

    Lemons - since you are using the whole lemon, I would recommend buying organic. I can find bagged organic lemons at my grocery store and even at Walmart!

    Kosher salt - you want to use salt without additives. Regular table salt frequently contains additives to keep it from clumping.

    Note - I keep mine very simple. Some people add sugar, peppercorns, and bay leaves. I give specifics in the recipe card if you want to add these other ingredients.

    Instructions.

    Photo showing lemons cut and salt added for making preserved lemons.

    Sterilize a glass canning jar.

    Wash and scrub the lemons well. Cut off the stem tip. Place them stem side up (standing up lengthwise) and cut down in a cross pattern stopping before you cut all the way through.

    Don't worry if you cut all the way through, just use them like that or save the to squeeze in the jar if you need extra juice.

    Spoon some of the salt into each cut lemon.

    Photo showing lemons being pushed down into jar and then in jar with lid on it.

    Place two tablespoons of the salt in the bottom of the jar and add the first salted lemon.

    Continue adding the rest of the lemons, pushing them down each time. I like to use a wooden muddler that I use for cocktails. I will link to it in the recipe card.

    Continue until you have used up your lemons or you are about an inch from the top of the jar.

    Let these sit out on your counter for 2 or 3 days. Using the muddler or a wooden spoon, continue to push down on them. They will probably have released enough juice to cover the lemons, if they haven't add some more fresh squeezed lemon juice until the lemons are submerged.

    Store in the fridge. They will be ready to eat in about 2 weeks and they should keep for 6 months in the fridge.

    Jar of preserved lemons with a red and white checkered lid.

    The beauty of homemade preserved lemons is that they only take about 15 minutes of hands-on time!  The rest of the work is done by the magic of salt and time.

    I always have a jar of these pickled lemons in my fridge. As soon as I start getting low, I start another batch. They add so much tangy salty flavor to just about anything! You can use them in almost any recipe that calls for lemon zest like something from this roundup of 18 Sweet and Savory Lemon Recipes.

    More easy preserving recipes.

    Close up of pickled carrots in a small white bowl.
    Vietnamese Pickled Carrots
    These quick pickled carrots can be used on just about anything! Sweet and tart and so delicous!
    Click here to see the recipe
    Jar of pickles with a rosemary sprig.
    Italian Garden Pickles
    These Italian Garden Pickles (giardiniera) are so easy to make and so easy to eat! They make a great appetizer, snack or even side dish!
    Click here to see the recipe
    Overhead shot of Quick Pickled Radishes
    Quick Pickled Radishes
    Ready in about 2 hours and even better the longer they sit, these are crisp, tangy and a little spicy!  Great on an appetizer tray, sandwiches, salads or even just for snacking! 
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Jar of preserved lemons.
    Print Pin Save Saved!
    5 from 32 votes

    Preserved Lemons

    Preserved Lemons add an almost sweet tart flavor to dishes! 
    Course Condiment
    Cuisine Mediterranean
    Prep Time 16 minutes minutes
    Pickling time. 14 days days
    Total Time 14 days days 16 minutes minutes
    Servings 16
    Calories 15kcal

    Ingredients

    • 8 lemons preferably organic
    • ½ cups kosher salt
    • 2 quart glass canning jar

    Instructions

    • Sterilize glass canning jar.
    • Wash and scrub the lemons.  Cut off the stem tip.  Then cut down through the lemon has if you are cutting it in half lengthwise, but don’t go all the way through.  Turn your knife a quarter turn and do the same thing.  You basically want it cut into 4 wedges that are still connected at the bottom. 
    • Place 2 tablespoons of salt at the bottom of the jar.  Holding the lemons over a plate pack salt into the lemon and shove it down into the jar.  Continue until the jar is filled to about an inch from the top.  Pour any juice on the plate into the jar.
    • Pour the rest of the salt over the lemons and push down on them to release as much juice as possible, and cover tightly. 
    • Leave sitting out on the counter for 2-3 days.   Every so often, push down on the lemons releasing more juice and shake it around a bit.   After this, the lemons should have released enough juice to submerge all the lemons, if not you can add some lemon juice to the top. 
    • At this point, I put mine in the fridge, even though some sites say you don’t have to.  They should be ready to eat in a couple of weeks, and should keep for about a year in the fridge.
    • To use, remove from the jar and rinse with water, removing the salt and pulp.  (You will be using the rinds only).  The rinds get sort of translucent.

    Notes

    Some optional additions:
    • ¼ cup of sugar
    • 2 tablespoons peppercorns
    • 4 dry bay leaves

    Equipment

    Muddler

    Nutrition

    Calories: 15kcal | Carbohydrates: 5g | Sodium: 3537mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 28.6mg | Calcium: 16mg | Iron: 0.4mg

    This post was originally published in 2017 and updated for 2023.

    More Easy Small Batch Canning and Preserving Recipes

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    • Collard greens in freezer bag.
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    • Close up of pickled carrots in a small white bowl.
      Vietnamese Pickled Carrots

    Reader Interactions

    Comments

    1. Tristin says

      March 05, 2023 at 8:31 pm

      5 stars
      We are obsessed with lemons, but I have never had them preserved before. My mouth is watering just looking at the pictures, I can't wait to try it this weekend!

      Reply
    2. Loreto and Nicoletta says

      March 05, 2023 at 3:08 am

      5 stars
      What a great idea, I am always inspired by all the great ideas and these preserved lemon are the bomb. I am thinking my next Tajine, my stomach is growling, lol.

      Reply
    3. Veronika says

      March 03, 2023 at 9:43 am

      5 stars
      Cannot wait to try preserve my own lemons this Summer! I wanted to learn how to do it for a long time already. Going to use this recipe 😉

      Reply
    4. Sophie says

      March 03, 2023 at 9:16 am

      5 stars
      I had my first stab at making this Preserved Lemons recipe and it was absolutely scrumptious! The flavor combination of tart, salty and sweet blew me away - definitely a recipe worth trying out.

      Reply
    5. megane says

      March 03, 2023 at 8:01 am

      5 stars
      These preserved lemons are always in my jar. I add them to everything. Thanks for a great recipe and all the tips.

      Reply
    6. Patricia says

      March 02, 2023 at 9:25 pm

      5 stars
      So glad to come across this recipe! I have so many lemons hanging on my tree out back! I'm always looking for new ways to use them. Looking forward to trying these this year!

      Reply
    7. Christy says

      March 02, 2023 at 11:41 am

      5 stars
      I've always wanted to make preserved lemons but I always assumed it was more complicated. Your recipe is so straight forward it really demystified it for me! Can't wait to add preserved lemon flavor to so many of my favorite recipes!

      Reply
    8. Jessica says

      March 02, 2023 at 11:29 am

      I'm SO excited to try these! I have an abundance of lemons on my farm and this sounds so tasty, how have I never thought to pickle them before?! Tart, sweet, salty, yum!

      Reply
    9. Ann says

      March 01, 2023 at 10:30 am

      5 stars
      I enjoyed your post - I never thought about preserving lemons before, but it makes so much sense! Thank you for the post!

      Reply
    10. Gloria says

      February 27, 2023 at 1:01 pm

      5 stars
      I am a lemon lover. This makes the perfect food gift. I am buying lemons this week and will test this out.

      Reply
    11. Sean says

      February 27, 2023 at 12:08 pm

      5 stars
      Now these little gems are something I didn't even know I needed. I made these lemons and pureed them in a salad dressing and it was magical. I will now always have a jar in the fridge.

      Reply
    12. Janice says

      August 19, 2020 at 6:06 am

      May I ask, why not cut the lemons into fully separated wedges? Would this not make it easier to use? I’m thinking you would have to cut off pieces when you would want to use them for a recipe instead of just reaching in and grabbing one wedge.

      Reply
      • Pam Greer says

        August 19, 2020 at 9:37 am

        I think what it does is help hold the salt inside the lemons. They are practically falling apart by the time you use them, though you could definitely cut them into wedges.

        Reply
    13. Timmy Tomcat says

      May 27, 2019 at 10:44 am

      What a fine idea. We will give this a go as fish is a staple at our house and lemon adds such zest

      Reply
      • Pam Greer says

        June 03, 2019 at 6:25 am

        They are so good and you'll find so many ways to use them!

        Reply
    14. Arjhon says

      April 25, 2018 at 9:11 am

      5 stars
      This is interesting. I haven’t tried preserved lemons yet. I saw some post on social media asking for a recipe for preserved lemons. This is it, I will definitely try this recipe.

      Reply
    15. Patty says

      April 25, 2018 at 7:33 am

      5 stars
      Love these preserved lemon, so flavorful, I find it difficult to put so many in a jar though, will try your way as it looks very easy.

      Reply
    16. Brian Jones says

      April 25, 2018 at 5:57 am

      5 stars
      I've been meaning to do this for ages but really got into North African/Persian food last summer so seeing this is a really timely reminder for me to pick up a load of lemons and pull my finger out!

      Reply
      • Pam Greer says

        April 25, 2018 at 7:15 am

        It's so easy to do and they are so good!

        Reply
    17. April J Harris says

      March 07, 2017 at 1:56 pm

      Stumbled and yummed, Pam. What a great post. I've heard so much about preserving lemons but you've made it very straight-forward. Thank you for sharing with us at Hearth and Soul.

      Reply
    18. Miz Helen says

      March 07, 2017 at 12:21 pm

      I just pinned your Preserved Lemons and can't wait to try this recipe. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
      Miz Helen

      Reply
    19. rattlebridge farm -- foodie friday says

      March 01, 2017 at 8:29 pm

      Beautiful, Pam. I'm trying this recipe!

      Reply
    20. Ann says

      February 24, 2017 at 6:41 pm

      My last attempt at preserved lemons was pretty disasterous. No sure what I did wrong so I'll try your recipe this time.

      Reply
    21. From the Kitchen says

      May 02, 2010 at 4:22 am

      Thanks for stopping by my blog today. And thanks for reminding me of preserved lemons. I made them many years ago for, I think, a middle eastern dish. They certainly look delicious on that pizza.Yes, I put the mint in a contained space. It's actually in a large container that I snip off of constantly. I learned my lesson about giving mint free run of the garden!Best,Bonnie

      Reply
    22. Cinnamon-Girl says

      May 02, 2010 at 1:39 am

      I've been seeing these used more and more often. Thanks for showing us how. So easy. I bet their wonderful.

      Reply
    23. Danielle says

      May 01, 2010 at 4:53 pm

      I bet it smells wonderful! Now I have to find out what to do with them and then I'll go raid my neighbors lemon tree 🙂

      Reply
    24. MrsJenB says

      May 01, 2010 at 3:12 pm

      How easy! I had no idea how easy they are to prepare. Looks like I have a new project to get started on! ;-)Thanks for sharing @ FF!

      Reply
    25. Lydia (The Perfect Pantry) says

      May 01, 2010 at 12:28 pm

      I always have a jar of preserved lemons in my refrigerator. After the lemon chunks are gone, I refill the brine with new lemons one time. After that second batch of lemons is gone, I discard and start again. Once you have them on hand, you'll be amazed at how many ways you will use them, especially as a substitute for capers.

      Reply
    26. Joanne says

      May 01, 2010 at 10:23 am

      This is on my list of things to do. I can't believe they are as simple as salt and lemons!

      Reply
    27. Heather says

      May 01, 2010 at 3:23 am

      Now this will come in handy! It seems I often come across recipes that call for preserved lemons, but I am too cheap to buy them in a specialty store. I will try this, happily! Thanks for sharing.

      Reply
    28. Jess says

      May 01, 2010 at 2:11 am

      I love reading your blog. Preserved lemons? Mmmmm! They sounds so tasty!

      Reply
    29. Paula says

      May 01, 2010 at 3:44 am

      I've heard of preserved lemons, but haven't had any. This doesn't sound too complicated, and I love that cap on your jar. This might just be the recipe that kick-starts me into preserving stuff. 🙂

      Reply
    30. tasteofbeirut says

      April 30, 2010 at 11:02 pm

      Thanks! I was just telling myself I needed to make these finally!

      Reply
    31. All Our Fingers in the Pie says

      April 30, 2010 at 10:20 pm

      I will also have to make a batch!

      Reply
    32. grace says

      April 30, 2010 at 8:58 pm

      this is a great post, pam--i've been seeing preserved lemons as ingredients in many dishes catching my eye these days.

      Reply
    33. Betsy from Tennessee says

      April 30, 2010 at 7:39 pm

      Neat, Pam..... I may try that... I've heard of Preserved Lemons --but never knew how they were made. THANKS!!!HugsBetsy

      Reply
    34. teresa-bug says

      April 30, 2010 at 6:34 pm

      I have been wanting to do these for a long time. I might just do it with this easy tutorial. Thanks! I second the recipe request.

      Reply
    35. Marjie says

      April 30, 2010 at 4:58 pm

      Salty lemons! Who'd've thunk they'd be good!

      Reply
    36. Mary says

      April 30, 2010 at 4:03 pm

      Not only is your post gorgeous, it is also helpful. I haven't made these in an age. Thanks for the inspiration. Have agreat day. Blessings...Mary

      Reply
    37. Joan's Good Life says

      April 30, 2010 at 3:13 pm

      Wow! That sounds super easy. So, if I make these, will you provide us all with a few recipes that call for preserved lemons? 😉

      Reply
    38. Mimi says

      April 30, 2010 at 2:11 pm

      Thanks Pam. I'll make these as soon as my lemon ripen.Mimi

      Reply
    39. Cathy says

      April 30, 2010 at 12:55 pm

      I've never made preserved lemons but would love to try it. I can imagine how much flavor a bit of this would add to many dishes.

      Reply
    40. 5 Star Foodie says

      April 30, 2010 at 12:50 pm

      I should definitely try this as I still have lots of meyer lemons leftover.

      Reply
    41. Julie says

      April 30, 2010 at 12:35 pm

      These look beautiful! I've never made them before, adding them to list of recipes to make!!!

      Reply
    42. Martha says

      April 30, 2010 at 11:17 am

      I've made these! But haven't in a long time. Thanks for the reminder!

      Reply

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