Originally posted September 06, 2011

Preserved Lemons

Preserved Lemons by rachael

Photo by Rachael

This is a quick and easy way to add bright, tangy flavor to pasta, chicken, vegetable dishes. Really, most any dish can benefit from this addition.


  • Lemons [6-10]
  • Kosher Salt
  • Ball Jar [glass]
1 jar


Wash your lemons, cut off the ends.

Cut a slit into the side of each lemon.

Pack with salt.

Place lemon[s] into glass Ball jar, packing in as many as you can.

Squash them down with the handle of a wooden spoon.

Put the jar into the fridge.

Keep sqaushing them down daily, they'll continue to release more juice.

Keep squashing until they are submerged in juice/salt.

After about 3 weeks they'll be ready!

Wash thoroughly and discard the lemon-meat.

Slice the preserved peel into tiny pieces and add to any dish.


2-3 weeks


  • commented almost 9 years ago

    You can pour excess salt into the jar, but it's not necessary, really. As the lemons are squashed--juice and salt fill the jar. I think I put maybe a tablespoon in, post-lemon.

  • commented almost 9 years ago

    Do you put a lot or a little salt in the jar? A tablespoon maybe?

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