How To Make and Use Preserved Lemons
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If you’ve never made preserved lemons before, it almost feels like magic. Just lemons, salt, and time, and after a few weeks in the fridge they transform lemons into something completely different: soft, deeply savory, bright, and complex. A small spoonful can wake up soups, salads, grains, roasted veggies, and basically anything savory you’d add salt too.
Why You’ll Love This Recipe
Preserved lemons are one of those low-effort, high reward kitchen staples. They take minutes to prep, last for months in the fridge, and instantly make everyday food taste more interesting. If you like bold, punchy flavors with minimal work, preserved lemons are for you!
Their flavor is less sharp than fresh lemons, more mellow, salty, and funky. You don’t need much of them to make an impact, which means making one jar of preserved lemons can carry you through months, if not a year, of cooking.
Ingredient Notes
Meyer Lemons. Use thin-skinned lemons such as Meyer Lemons. They soften faster and taste better than the standard lemon. Look for Meyer Lemons in grocery stores in the winter months, in the stores I go to they are usually packaged in a plastic zip top bag, usually 4-6 lemons per bag. Opt for oraganic if possible since you’re eating the peel.
Plant Science Fun Fact 🌱 Meyer lemons aren’t true lemons. They’re actually a hybrid between a lemon and a mandarin orange. That’s why they’re sweeter, less acidic, and have a floral, almost orange-like flavor compared to regular lemons.
Lemons. Use regular lemons juice to cover the meyer lemons if needed.
Salt. Use kosher or sea salt here.
Optional flavor add ins: Bay leaves, whole peppercorns, chili flakes, or even a cinnamon stick if you want to add a touch of extra flavor, but plain is great too.
Tips for Making Preserved Lemons
- Opt for a glass-topped jar with a hinge vs a standard canning/Ball jar with a metal screw top lid. Both salt and lemon juice are corrosive and will rust metal lids.
- Slice the lemons lengthwise into quarters, stopping just short of the bottom so the quarters stay attached.
- Pack plenty of salt into each lemon- the salt is what preserves them so you want extra salt vs less (any extra salt will stay undissolved in the jar)
- Press the lemons firmly into the jar to release their juices
- Top off with extra lemon juice to keep the lemons fully submerged
- Let sit at minimum 2 weeks before using (though 3-4 weeks is better)
- Store in the fridge once opened
How To Use Preserved Lemons
A little goes a long way. Remove a quarter of a lemon from the jar, rinse off excess salt, scoop out and discard the pulp and seeds, and finely chop the peel. Then stir into just about anything that needs brightness and depth.
Some of my favorite uses:
Blend into salad dressings
Stir into yogurt or mayo for quick sauces
Add into soups, stews, or brothy beans
Mix into grain salads
Fold into pasta, roasted veggies, or sauteed greens
Blend into hummus or white bean dip
Mixed into herby sauces (like my preserved lemon gremolata over on my Substack)
More Preserving Recipes You’ll Love
How To Make Preserved Lemons
Ingredients
- 4-5 thin-skinned lemons such as Meyer lemons
- ¼ c kosher or sea salt plus more as needed
- Juice of regular 1 lemon (if needed)
- Optional: bay leaves, peppercorns, chili flakes, cinnamon stick
Instructions
- Prep the lemons: Scrub and dry the meyer lemons. Trim off both ends of each lemon so the they can stand on the end.
- Slice each meyer lemon lengthwise into quarters, stopping about ½ inch from the bottom so the slices stay attached.
- Pack each split lemon full of salt, about 1 tbsp of salt per lemon, adding more to make sure the salt gets between all the cuts.
- Press the lemons tightly into a clean pint jar, squishing them down to release their juices. Add any spices if using.
- The lemons should be completely covered in liquid. If needed, squeeze in extra lemon juice to fully submerge the lemons.
- Close the jar and set aside on the counter to set. For the first week, turn or shake the jar every day to redistruibute the salt and juices. Let cure for at least 2 weeks, ideally 3-4 weeks.
- Storage: Keep refrigerated. They'll last for 3-6 months or longer as long as the lemons stay submerged in the liquid.
- To Use: use a clean utensil to remove a quarter of a lemon, rinse lightly, scoop out and discard the flesh and any seeds, and finely chop the peel to add to dishes.