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+ servings
salt preserved lemons

Preserved Lemons

With just two simple ingredients these preserved lemons are not only incredibly simple to make but add a powerful punch of flavor to any dish!
4.95 from 38 votes
Prep Time 10 minutes
Fermenting time 10 days
Total Time 10 days 10 minutes
Servings 10 lemons

Equipment

  • Cutting board and knife
  • large glass jar with a lid

Ingredients
  

  • 8-10 lemons, I recommend using seedless lemons but any lemon will work
  • ¾ cup kosher sea salt

Instructions
 

  • Use a sharp knife to cut the ends off both sides of the lemon, about ¼th inch. Then cut each lemon lengthwise into quarters, being sure not to cut all the way through so that the lemons quarters are still connected at the base.
    Fill each lemon with a spoonful of salt. Then add a large spoonful of salt to the bottom of a large mason jar or other glass storage container.
    Place the salted lemons into the glass jar in layers, sprinkling a little more salt before you add each additional layer of lemons.
    When all the lemons are in the jar sprinkle a little more salt over the top. Then use a clean fist to press down on the lemons, compacting them and allowing them to release more juices.
  • Cover the jar and store at room temperature for about 3-5 days, shaking a few times to distribute the salt and juice. *By the second day the lemons should be pretty much submerged in juice.*
    After 3-5 days transfer the jar to the fridge for at least another week and up to 6 months.
    The lemons will continue to develop flavor as they ferment and you can use the entire lemon peel and pith in recipes.
    Enjoy!

Notes

Feel free to add additional seasonings to the preserved lemons according to your preference. Bay leaves, peppercorn and cumin all add unique flavor. 
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