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How to Make Preserved Lemons at Home: Simple Step-by-Step Guide

You know how the saying goes: When life gives you lemons, make preserved lemons!

preserved lemons

You could make lemonade, of course, but preserved lemons are even better.

preserved lemons

You can buy preserved lemons, but they’re so easy and economical to make at home. All you need are lemons, salt, and a clean jar. Store-bought jars can be pricey for just a couple of lemons—make more for less by preserving them yourself.

How to make preserved lemons

preserved lemons
Cut the very top off each lemon.
preserved lemons
Slice an X through each lemon about two-thirds of the way, leaving the bottom intact.
preserved lemons
Put a layer of salt in the bottom of a wide‑mouthed glass jar.
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Pile a generous amount of salt into each lemon—don’t be timid. Fill the cavities well.
preserved lemons
Repeat with the remaining lemons and add another layer of salt on top.
preserved lemons
Press the lemons down to release juice so they settle in the jar. If there’s space, add another lemon. Optional flavorings include a bay leaf, coriander or nigella seeds, a dried chili, or whole cloves—plain salt works great too.
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For the first 3–4 days, open the jar daily and press the lemons so their juices rise and the fruit becomes submerged. Continue until they are completely under the brine.

How to use your homemade preserved lemons

  • Minced and stirred into tabouli or hummus
  • Key ingredient in Moroccan-style chicken
  • Used as a salty, citrusy alternative to grated cheese on zoodles and salads
  • Anywhere you want a concentrated, umami-packed citrus punch
preserved lemons

How To Make Preserved Lemons

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All you need is lemons, salt, and a little patience.

  • Author: zenbelly
  • Prep Time: 30 minutes
  • Cook Time: 1 month to preserve
  • Total Time: 1 month
  • Yield: 4–5 lemons
  • Category: condiments
  • Method: preserving
  • Cuisine: Middle Eastern

Ingredients

  • lemons (Meyer lemons if available)
  • salt (any kind; Himalayan pink salt was used here)
  • optional: bay leaf, small dried chili, coriander seeds, nigella seeds, or a few whole cloves

Instructions

  1. Rinse the lemons and pat dry. Trim the top off each lemon and cut an X about two-thirds of the way down, keeping the bottom intact. Repeat for all lemons.
  2. Pack salt into the cuts and place the lemons into a wide-mouthed jar as you go. Press them gently to release juice and to nestle them snugly.
  3. Add any optional seasonings, sprinkle a layer of salt over the top, and screw on the lid.
  4. Keep the jar at room temperature for about one month. During the first 3–4 days, open the jar daily and press the lemons to encourage juice release until the fruit is fully submerged.
  5. After one month, transfer the jar to the refrigerator for storage.

Notes

When ready to use, most recipes call for the rind. The pulp can be discarded or used, but preserved lemons are salty—adjust other seasonings accordingly.

They pair wonderfully with Moroccan chicken, fish and seafood, dressings, hummus, tabouli, and many other dishes that benefit from a concentrated citrus-salty boost.

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