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Preserved Lemon

You may wish to wipe or rinse the lemon rind before using it. Some recipes call for using none of the pulp, just the rind.

What you need

  1. Sterilized 1 quart canning jar with lid
  2. 10-12 fresh home grown lemons
  3. 1/2 cup or more Kosher salt
  4. Additional fresh lemon juice as needed
  5. Optional: Peeled garlic cloves, Cinnamon Stick, Cloves, Fennel Seeds, Coriander Seeds, Bay Leaf

How to make it

  1. Quarter lemons and sprinkle liberally with kosher salt
  2. Place securely into the jar, pressing down firmly into the jar, squeezing the juice from the flesh
  3. Fill jar to top with firmly packed lemons, adding flavorings as desired
  4. Add remaining salt
  5. Press down firmly to extract enough juice to cover the lemons also adding the juice from the plate - add additional juice if needed to completely cover the lemons
  6. Wipe rim of jar and place lid securely
  7. Leave at room temperature for a couple of days, turning upside down and back again from time to time (once a day is enough)
  8. When salt seems to have dissolved, place jar in refrigerator and let stand about 1 month.

Store in refrigerator

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