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Preserved Lemons

  • Servings:

    Makes 6 Cups as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    0 minutes


Make sure your work surface and equipment are very clean before starting this recipe. Boiling the lemons will remove the food-grade wax coating.
16 lemons, ends trimmed
1 cup kosher salt
Preserved Lemons


1. To sterilize: Bring a large pot of water to a boil. Add two 1-quart canning jars, their lids, and a large metal spoon and boil for 10 minutes. Using tongs, transfer equipment to a clean kitchen towel to cool.
2. Add lemons to the water and boil for about 1 minute; drain and pat dry with paper towels. Cool, cut into quarters, and transfer to a large, clean bowl. Add salt and use the sterilized spoon to combine, mashing some of the lemons against the sides of the bowl to release juices.
3. Transfer lemons to the jars, pressing down with the spoon to fit, and top with any leftover salt from the bowl. Seal and let sit at room temperature for 3 days, shaking jars once a day to distribute juices. Transfer to refrigerator and let lemons cure until rinds are glossy and soft, about 3 weeks.
Store It: In the refrigerator for up to 6 months.
Source: Hannaford fresh Magazine, January - February 2016


Nutritional Facts
Servings Makes 6 Cups
Base Nutrients
Calories 5 kcal (0%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 120 mg (5%)
Total Carbohydrates 1 g (0%)
Dietary Fiber 1 g (4%)
Protein 0 g (0%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a