I want to devote my first post on this blog to preserved lemons — because they are truly magical. I always keep a couple of jars of these zesty, salty gems in my refrigerator. They add a burst of bright, citrusy flavor to everything — from roasted chicken and couscous to dressings, sauces, and salads.
If “salty lemons” sounds like an odd idea, don’t wait to be convinced — just make them! The fermentation takes about a month, but after that, you’ll have an irreplaceable, aromatic condiment ready to elevate almost any dish.
All you need are lemons, coarse sea salt, and a glass jar.
Ingredients (for one 1-pint / 0.5 L jar)
- 2 medium lemons (preferably organic, unwaxed)
- 2 Tbsp coarse sea salt, plus more as needed
- Extra lemon juice, if needed (from 1–2 more lemons)
Instructions
1. Prepare the Lemons
Wash the lemons thoroughly and pat them completely dry.Using a sharp knife, make a deep cross-shaped cut on each lemon from the top almost to the base — but don’t cut all the way through. The lemon should stay in one piece, divided into four sections.
Gently open each lemon slightly and sprinkle about 2 teaspoons of coarse sea salt inside the cuts. Press the lemon halves back together.
2. Pack the Jar
Place the salted lemons into a clean, sterilized glass jar (about 1 pint / 0.5 L).
Sprinkle another 1 teaspoon of salt on top.
Press the lemons down firmly with a clean spoon or your fingers to help release their juice. The goal is for the lemons to be completely submerged in liquid — this prevents mold from forming.
If there isn’t enough juice to cover them, top up with freshly squeezed lemon juice until the lemons are fully submerged.
💡 Tip: If the lemons float up, you can weigh them down with a piece of clean cabbage leaf or parchment paper rolled into a small disk and pressed on top.
3. Ferment the Lemons
Seal the jar tightly with a lid and leave it at room temperature (68–72°F / 20–22°C) for about 15 days.
Keep the jar away from direct sunlight — a dark corner of the kitchen works perfectly.
Every few days, open the lid briefly to release any built-up gases, then close it again.
After 15 days, move the jar to the refrigerator (or a cool pantry under 60°F / 16°C) and let the lemons continue fermenting for another 15 days.
4. Store and Use
After a total of 30 days, your preserved lemons are ready to use!
They’ll keep well in the refrigerator for up to 6 months — and their flavor will only deepen over time.
To use, remove a lemon, rinse off excess salt, and use the peel and pulp (or just the peel) in dishes like:
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Moroccan tagines
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Roasted chicken or fish
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Couscous and grain salads
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Dressings, marinades, and sauces
💡 Tips
- Always use clean utensils when taking lemons from the jar to prevent contamination.
- Organic lemons are best since the peel is what you’ll be eating.
- Add optional flavorings to the jar — such as a cinnamon stick, bay leaf, or chili pepper — for a spiced variation.