Preserved Lemons

Preserved Lemons

Servings 6 preserved lemons


  • (1) 1 quart canning jar with lid and band


  • 1 cup coarse kosher salt
  • 6 thin-skinned lemons
  • 1 cup lemon juice (plus more as needed)


Prepare lemons

  • Scrub and quarter lemons.
  • Place salt in shallow bowl.
  • Coat each lemon quarter with salt and place in 1-quart canning jar. The last wedges may need to be gently forced into the jar.
  • Add remaining salt.
  • Add 1 cup lemon juice.
  • Cover jar and shake a little to eliminate any air bubbles.
  • Uncover jar and add enough lemon juice to reach to lip of jar.

Preserve lemons

  • Store jar on countertop for 1 day.
  • If lemons not completely covered with lemon juice, uncover jar, add enough lemon juice to cover lemons, and cover jar again.
  • Store jar on countertop for 6 more days, shaking jar at least once a day.
  • The lemons are ready to use.


Store in refrigerator for up to 2 months.