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.
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.
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.
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.
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.
Recipe.
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Preserved Lemons
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
- ¼ cup of sugar
- 2 tablespoons peppercorns
- 4 dry bay leaves
Equipment
Nutrition
This post was originally published in 2017 and updated for 2023.
Tristin says
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!
Loreto and Nicoletta says
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.
Veronika says
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 😉
Sophie says
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.
megane says
These preserved lemons are always in my jar. I add them to everything. Thanks for a great recipe and all the tips.
Patricia says
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!
Christy says
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!
Jessica says
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!
Ann says
I enjoyed your post - I never thought about preserving lemons before, but it makes so much sense! Thank you for the post!
Gloria says
I am a lemon lover. This makes the perfect food gift. I am buying lemons this week and will test this out.
Sean says
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.
Janice says
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.
Pam Greer says
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.
Timmy Tomcat says
What a fine idea. We will give this a go as fish is a staple at our house and lemon adds such zest
Pam Greer says
They are so good and you'll find so many ways to use them!
Arjhon says
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.
Patty says
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.
Brian Jones says
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!
Pam Greer says
It's so easy to do and they are so good!
April J Harris says
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.
Miz Helen says
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
rattlebridge farm -- foodie friday says
Beautiful, Pam. I'm trying this recipe!
Ann says
My last attempt at preserved lemons was pretty disasterous. No sure what I did wrong so I'll try your recipe this time.
From the Kitchen says
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
Cinnamon-Girl says
I've been seeing these used more and more often. Thanks for showing us how. So easy. I bet their wonderful.
Danielle says
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 🙂
MrsJenB says
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!
Lydia (The Perfect Pantry) says
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.
Joanne says
This is on my list of things to do. I can't believe they are as simple as salt and lemons!
Heather says
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.
Jess says
I love reading your blog. Preserved lemons? Mmmmm! They sounds so tasty!
Paula says
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. 🙂
tasteofbeirut says
Thanks! I was just telling myself I needed to make these finally!
All Our Fingers in the Pie says
I will also have to make a batch!
grace says
this is a great post, pam--i've been seeing preserved lemons as ingredients in many dishes catching my eye these days.
Betsy from Tennessee says
Neat, Pam..... I may try that... I've heard of Preserved Lemons --but never knew how they were made. THANKS!!!HugsBetsy
teresa-bug says
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.
Marjie says
Salty lemons! Who'd've thunk they'd be good!
Mary says
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
Joan's Good Life says
Wow! That sounds super easy. So, if I make these, will you provide us all with a few recipes that call for preserved lemons? 😉
Mimi says
Thanks Pam. I'll make these as soon as my lemon ripen.Mimi
Cathy says
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.
5 Star Foodie says
I should definitely try this as I still have lots of meyer lemons leftover.
Julie says
These look beautiful! I've never made them before, adding them to list of recipes to make!!!
Martha says
I've made these! But haven't in a long time. Thanks for the reminder!