Preserved Lemons Directions

Allison Johnston | 10 November, 2018

            Preserved Lemons Directions


The main thing you need is patience. These lemons take upto 3 weeks.


Unwaxed lemons ( or washed and scrubbed waxed lemons)

Extra lemons for juice.

Kosher Salt, Bay Leaf, Black Pepper

The amounts will be determined by how many lemons you choose to use.


Place 2 Tbsp of salt in the bottom of a sterilized jar. I recommend maximum 2 lemons per jar, if you don't use them often.

To prepare each lemon: cut 1/4 inch off the tip of each lemon, and then cut the lemons lengthways as if you were slicing them through, but keep the lemons attached at the base. Quarter each lemon this way. Pry the lemons open and generously sprinkle them with salt inside and outside.

Pack the lemons in the jar, squishing them down so some juice is released, then add 1 or 2 bay leaves and a 1/4 tsp of black peppercorns*. Top off the jars with extra lemon juice to cover the lemons.

Seal the jars and keep them in a dark cupboard for 3 weeks - every week turn the jar upside down/upside right. Wait 3 weeks and voila!

Rinse the lemons and they are ready to use. Store the opened jars for unto 6 months in the fridge.

 * YOU MAY USE ANY SPICES THAT STRIKE YOUR FANCY - Aleppo Pepper, Pink Peppercorns, Rosemary...

preserved lemon recipe


Cut the lemons into quarters.

Place them skin side down on a baking sheet and salt them generously.

Place them in an oven at 200º for 3 hours.

Cut away the skin and use as you would preserved lemons - not the same, but a replacement!