• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
OMGfood logo
  • About
  • Recipe Index
  • Blogger Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipe Index
  • Blogger Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Side Dishes » How to Preserve Lemons

    How to Preserve Lemons

    Published: Jul 1, 2018 · Last updated: Aug 3, 2020 by Marissa · As an Amazon Associate I earn from qualifying purchases.

    221 shares
    Jump to Recipe

    Preserved lemons are a key ingredient in Eastern Mediterranean cooking. They add depth and a boost of umami you just can't get from using fresh lemons. All you need to make them are lemons, salt, and a little bit of patience.

    A mason jar of homemade preserved lemons.

    Happy July, friends!

    I've been wanting to share this preserved lemons post with you for months and months (no, really:  I took these photos in February 2017 - yikes!) and I'm glad to finally have it out in the world. There are plenty of other photos I need to sort through still for future posts, but you know, one thing at a time and all that.

    A large bowl of lemons, small bowl of salt, and an empty jar on a countertop.

    There are different ways you can preserve lemons; some recipes include a blend of salt and sugar rather than just salt, some with black peppercorns, and others with spices like cinnamon, cloves, etc. The type of lemons used can vary too; I alternate between regular and Meyer lemons myself (I used Meyers for this post). All variations are great; I decided to keep this post on the simplest side by just using salt.

    How to Preserve Lemons

    It's important you start with an impeccably clean glass jar because you'll be storing these in the fridge for a while, both for the preserving process and indefinitely after that until you use the lemons up. Wash the jar in hot soapy water or in a hot setting of your dishwasher (I use the sanitize setting on mine).

    Using a brush, scrub the lemons under cold running water and pat them dry. Then slice off the end of each lemon. You want to quarter them from top to bottom, but leave them attached at the bottom by about half an inch.

    A knife cutting through a lemon.

    Open the lemons slightly and sprinkle with kosher salt all over (about a tablespoon of salt per lemon). Close and reshape its lemon after salting.

    A lemon cut in four ways topped heavily with salt.

    You also want to add salt to the bottom of your glass jar. I find I can fit six Meyer lemons in a quart-sized mason jar depending on size, but if you have a larger jar or a couple laying around, use what works best for you. Alternately, you can use a smaller jar with 4-6 lemons instead. Whatever floats your boat!

    A measuring spoon pouring salt into a mason jar.

    Add the lemons, one or two at a time, and pack them down either using the back end of a wooden spoon or a muddler if you have one. Allow the juice to be released and don't sweat it if some of the lemons break apart. You want the lemons to be covered in their own juice. That's the important part here.

    A mason jar with a cut lemon and muddler inside. Close up of a muddler pressing down on a cut lemon in a mason jar.

    Once you've added all the lemons to the jar, top with a final amount of salt and pack them down some more. If the lemons aren't covered in juice, you'll want to add more freshly squeezed lemon juice. Don't replace with water and don't use bottled lemon juice either.

    A mason jar full of lemons and juice, topped with salt. A mason jar of homemade preserved lemons.

    From here, cover with a tight lid and pop it in the fridge for a few weeks, shaking the jar a little bit each day. There are other recipes that call for leaving the lemons out on the counter for the first few days or week before moving them to the fridge. I find putting them immediately in the fridge works perfectly fine.

    And that's it! Stay tuned for some recipes on the blog using this amazing goodness.

    A mason jar of preserved lemons covered with a lid.

    Kitchen Tools Used
    • Fruit/vegetable scrub brush
    • Chef's knife (a paring knife works too)
    • Cutting board
    • One or two quart-sized mason jars (depending on lemons amount and size)
    • Muddler or wooden spoon
    A mason jar of homemade preserved lemons.

    Preserved Lemons

    5 from 1 vote
    Print Pin Rate
    Course: Condiment
    Cuisine: Moroccan
    Prep Time: 10 minutes
    Inactive Time: 21 days
    Total Time: 21 days 10 minutes
    Servings: 1 quart-sized jar
    Author: Marissa

    Ingredients

    • 6-8 lemons
    • ½ cup kosher salt, plus more as needed
    • freshly squeezed lemon juice, as needed*

    Instructions

    • Scrub each lemon under running water and pat them dry. Slice off the ends from each lemon, so that they have flat tops and bottoms.
    • With a lemon standing on its flat end, quarter it with a knife from the top to half an inch from the bottom, leaving it attached on one end. Repeat for the remaining lemons.
    • Slightly spread open each lemon and add a tablespoon of kosher salt to each, making sure to cover the exposed flesh. Reshape the fruit.
    • Add another tablespoon of salt to the bottom of a glass jar. Add the lemons one or two at a time. Using a muddler or back end of a wooden spoon, pack them in and let the juice squeeze out to allow more room for the rest of the lemons (don't worry if any lemons break apart).
    • After you've added all the lemons to the jar, sprinkle with another thin layer of salt and squeeze them down some more. If the juice released doesn't cover the lemons, add more freshly squeezed lemon juice (do not use water or bottled lemon juice).
    • Close the jar and store in the refrigerator to ripen, shaking the jar every day for three to four weeks.

    Notes

    Aside from the lemons you're preserving, it's good to have a couple more handy in case you need more juice to top the lemons with. I always purchase 2-3 more depending on size. If you don't end up needing them to add to the jar, you can use them for plenty of other recipes or even cleaning your microwave!
    Did you make this recipe?Mention @omgfoodblog and hashtag it #omgfoodblog!

    A Pinterest banner of preserved lemons in a mason jar.

    YOU MIGHT ALSO LIKE

    • Lamb TagineLamb Tagine
    • Harissa PasteHarissa Paste
    • Dukkah-Crusted Pork Chops with Harissa, Potatoes, and Crisp ScallionsDukkah-Crusted Pork Chops with Harissa, Potatoes, and Crisp Scallions
    • Pomegranate MolassesPomegranate Molasses
    • Pumpkin Whoopie Pies with Dulce de Leche FillingPumpkin Whoopie Pies with Dulce de Leche Filling
    • Psari Plaki (Greek-Style Baked Fish)Psari Plaki (Greek-Style Baked Fish)
    • DRIPO Cold Brew Iced Coffee Maker ReviewDRIPO Cold Brew Iced Coffee Maker Review
    • It's A New Year! Time For A Giveaway!It's A New Year! Time For A Giveaway!
    « 25 Mediterranean Foods for Your Next BBQ
    Harissa Paste »
    Never miss a recipe. Sign up for my weekly email and get new updates straight to your inbox. | omgfood.com

    Reader Interactions

    Comments

    1. Tina says

      July 08, 2018 at 2:51 pm

      I love this recipe to reserve lemons as needed.
      Being Greek heritage, we use lots of lemons.

      Reply
      • Marissa @ OMGfood says

        July 09, 2018 at 8:48 pm

        Same, Tina! I always have an endless supply of lemons and rigani in my kitchen. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I'm Marissa, a loud Greek from Boston. My obsessions are food, dogs, video games, music, and Bob's Burgers. Read More →

    Featured image: Close up of eggplant and rice in a bowl with a pan of casserole in the background.

    One Pot Greek Eggplant and Rice

    Footer

    ↑ back to top

    About

    • About Marissa
    • Privacy Policy
    • FAQ

    Newsletter

    • Sign up for emails and updates!

    Get in Touch

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 OMGfood