Preserved Lemons
Prep time
Total time
Recipe type: Fondamenti / Basics
  • Organic Meyer Lemons, depending upon your availability - I usually prepare no less than 8 to 10
  • Kosher salt, approximately 1 Tbs per lemon
  • Glass container such as a Mason Jar just large enough to hold the lemons, well cleaned
  • Fresh lemon juice and/or spring water to top off the jar, the amount will vary depending upon the jar and lemons
  1. Wash each of the lemons well under cold water, set aside.
  2. Have a cutting board, pairing knife, kosher salt and the jar at hand. I find working at the sink is the easiest in terms of containing the juicy, salty mess.
  3. Cut 4 to 5 lengthwise slits into each lemon starting below the tip and stopping before you reach the end of the fruit that was attached to the tree. The depth of the slits should reach the center of the lemon.
  4. Holding the lemon over the sink or the jar, apply slight pressure on both ends of the lemon so as to open a slit and insert some salt inside the slit. Repeat this with each of the slits on the lemon.
  5. Once finished adding the salt, place the prepared lemon into the jar gently squeezing the juices into the jar along with the lemon.
  6. Repeat this process with the remaining lemons, placing them in the jar one by one. At a certain point, you will need to compact the lemons. Continue unit the jar is full, top of with the additional lemon juice and/or spring water, cover and place in the refrigerator.
  7. After 4 to 5 weeks the lemons will be ready to use.
Recipe by LaBellaSorella at