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.

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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

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

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.

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