How to Make Preserved Lemons

jar of preserved lemons garnished with lemons

5 from 4 votes

Learn how to make preserved lemons at home with just lemons, coarse sea salt and a jar. This easy preserved lemons recipe is perfect for Moroccan chicken, couscous, salads, seafood and sauces.

Prep Time10

Preserve time30

Total Time10

Course: Condiment

Cuisine: American, Moroccan

Diet: Halal, Kosher, Vegan, Vegetarian

Servings: servings

Calories: 46kcal

Author: Danielle Wolter

Ingredients

Instructions

Sterilize the jar and lid by boiling, covered, in water for 10 minutes. make sure not to boil any rubber or plastic in the lids, those can't go in boiling water - wash them in soapy water instead.
Wash the lemons in a vinegar/water solution to make sure all traces of pesticide are washed off before using. Then Cut the ends off of the lemons.
Slice the lemons in quarters, about ¾ of the way down, so they are still connected at the bottom.
Sprinkle 1 teaspoon of sea salt in the lemon, covering the lemon flesh. I like to use Maldon Sea Salt in this recipe. Pour a layer of salt in the bottom of the jar. Place lemon in the jar, open side down and press down firmly to squeeze out the juice.
Add 2 teaspoon of salt on top of the lemon. Repeat with remaining lemons.
If the juice doesn't cover the lemons when you are done, squeeze some more fresh lemon juice until the jar is full. Place one tbsp. of salt on top once your jar is full. Place a lid on the jar and store at room temperature for 30 days. Once opened, store in the fridge for up to 1 year.

Notes

Use organic lemons if possible since the peel is used.
Press lemons down firmly to release juice.
Add extra fresh lemon juice if needed to fully cover the lemons.
Shake or turn the jar occasionally during curing.
The peel is the most commonly used part.
Rinse lightly before using if the lemons taste too salty.
A little goes a long way because preserved lemons are very concentrated.

Nutrition