This easy step-by-step tutorial is all you need to make the best preserved lemons at home! You can use them to add brightness, tang, and flavor to everything from your lunch sandwiches to stews, tagines, and more!
Growing up in Egypt, all sorts of pickles showed up on the dinner table. They were no less important than dad’s lazy tomato and cucumber salad or the tahini sauce we drizzled on everything from falafel to kofta. I loved pickled cucumber and lemons most though.
Preserved lemons have long been a part of Mediterranean and Middle Eastern cooking, although most people associate them with North African, and particularly Moroccan cuisine, and the famous chicken tagine.
Here in the States, depending on where you live and how much you’re willing to pay, you may be able to pick up a jar of pickled lemons at a specialty grocery store. Or you may find them at the olive bar next to things like pickled cucumber and marinated artichoke hearts and pickled cucumbers.
But, preserved lemons are super easy and far cheaper to make at home. They’ll take only 20 minutes of work and a handful of familiar ingredients. The hard part is in waiting. Once you pickle your lemons, it will take 3 to 4 weeks before you can use them. But the wait is so worth it!
What do preserved lemons taste like?
When preserving lemons, you are essentially pickling them with lots of kosher salt and lemon juice. As they sit in the pickling jar, the lemons will gently deflate and soften. Their strong tartness will mellow, but salt-preserved lemons will taste bright and citrusy.
What kind of lemons are good for preserving?
Since you’ll be eating the entire fruit, I recommend buying organic Eureka lemons (regular lemons) that have not been sprayed or treated with chemicals. Select ones that are heavy for their size with thin fine-textured peel and dep yellow color. Meyer lemons are also a great option, since their thinner skins are not very bitter.
How to make preserved lemons
- Scrub the lemons clean
Clean the lemons very well by scrubbing them under running water. - Cut the lemons
Trim 8 large lemons on the top and bottom by cutting about 1/4-inch on each side. From there, stand the lemons flat on a clean cutting board. Keeping the lemons attached at the bottom end, cut each lemon into quarters part-way through.
- Soak the lemons in lots kosher salt and little sugar and refrigerate for 1 day
Transfer the lemons to a large bowl. Prepare 1/2 cup of kosher salt and 2 tablespoons of sugar. Open up the lemons at the top and stuff each with plenty of the salt and sugar mixture, then roll them around in whatever remains of the salt and sugar. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours. - Transfer to a sterilized canning jar and add peppercorns, bay leaf, and lemon juice
The following day, the lemons will have released some juice. Transfer the salted lemons and their juices to a large sterilized canning jar. Press the lemons down so firmly into the jar. Add a couple tablespoons of pepper corns and a few dry bay leaves. Add fresh lemon juice to fill the jar and cover the lemons (you’ll use juice of another 8 lemons or 2 1/2 cups of fresh lemon juice). Be sure to submerge the lemons so that the lemon juice covers the very top).
- Seal and refrigerate for 1 month
Now, cover the jar tightly and refrigerate for 3 weeks and up to 1 month before consuming. The lemons will soften and mellow as they sit in the pickling liquid. - Salt-preserved lemons will keep in the fridge for up to 6 months.
What are preserved lemons good for?
Pickled lemons are often used in North African cooking to add brightness and flavor to stews, soups and more. They give a bright burst of flavor that’s delicious with fish, like with our stuffed salmon recipe.
You can also use some in place of lemon slices in my Chicken Tagine recipe. You can also cut up tiny bits and add them in small amounts to things like Moroccan lamb stew, vegetable tagine, or lentil soup.
Pickled lemons can transform your lunch sandwiches; just add them as you would any pickled vegetables. You can also slice them up and toss them with some roasted vegetables, or add them as a side next to anything from spatchcock chicken to salmon kabobs, shawarma salad bowls…the possibilities are endless!
Or, if you’re using as a garnish and you’re short on time, fried lemons work as a substitute.
Do preserved lemons go bad?
Properly stored in the fridge, salt-preserved lemons can keep for a good 6 months. It is important to use a good canning jar with a tightly closed lid, and make sure the lemons are well submerged in the lemon juice. Some sources say they will last a good year, that may be, but I like to play it safe. Also, we use them so regularly over here that they do not last very long.
Tools you’ll need
- Large mixing bowl
- A tight-lid canning jar that should fit the lemons snuggly (I used a 2-liter jar) The jar you choose should fit all the lemons snuggly.
Other condiments you may like
- Roasted Peppers (2 ways)!
- Whipped Toum (4-ingredient garlic sauce)
- Homemade harissa
- Moroccan Fish Recipe
You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here.
Preserved Lemons Recipe
Ingredients
- 8 large lemons
- ½ cup Kosher salt
- 2 tablespoons of sugar
- 2 tablespoons pepper corns
- 4 to 5 dry bay leaves
- Fresh lemon juice of 7 to 8 lemons, (about 2 1/2 cups of fresh lemon juice)
Instructions
- Cut about 1/4 -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom
- Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.
- The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).
- Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.
Video
Notes
- Jar Options: I used this 33.75-ounce jar to fit all the lemons. Note that lemon sizes will vary, so the important thing is to select a large jar with an air-tight lid that will fit the lemons snuggly. You can use a couple of smaller jars too, that will work.
- How long will salt-preserved lemons last in the fridge? If properly stored in the fridge, they will keep for up to 6 months.
- Preserved lemons will be mellow but intense with flavor…their flesh and skins are tender and edible.
- The serving size here is 1/2 preserved lemon.
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After watching the video I noticed in the preserved lemon jar that had rested for the month that the lemon juice had gone down and didn’t cover the lemons completely is this normal and acceptable.
Should I be keeping an eye on the jars and add lemon juice as needed to keep the lemons completely covered?
Thank you
Susie
Hi, Susie. Yes, to be on the safe side, I’d make sure they are completely covered.
I am planning to use bush lemons. Should I try and get the seeds out cos I think they have a lot of them?
Hi, Amanda. While you can certainly try this with bush lemons, we really recommend lemons with a bit of a thinner skin like eureka or meyer lemons for this particular recipe. If you feel the lemons you chose have an excessive amount of seeds, you can try to remove some, if you prefer.
I have 5 quite large lemons (oversized) and I have absolutely no idea what to do with them. I have had them for a while and need to do something (easy) with them can you help me with some kind of recipe for a novice?????
Hi, Brenda. This preserved lemons recipe would be one idea. Some others are Fried Lemon Rings, Mediterranean Mint Lemonade, Greek Lemon Rice, Lemon Chicken and Rose Lemonade… just to name a few :). Enjoy!
I have preserved lemons that I have in my root cellar, they are over 8 years old, I just opened one up for my easter leg of lamb. It was apsolutely amasing!!! If properly stored, they will last a very long time. They are getting better and better with age.
8 years! Wow!
I made this recipe a little over a month ago and used an old mason jar with a clamp that is typically used for canning. When I took it out after a month of sitting in the refrigerator I noticed the liquid is dark and cloudy with some lighter colored chunks floating around. It doesn’t look like your picture. I tried a small piece and it tastes alright but I’ve never actually had preserved lemons so I’m not sure what they’re supposed to taste like. Is there any way to tell if they’ve gone bad? I thought I used a tight enough lid but maybe not.
Hi, Suzanne. It isn’t uncommon for the liquid to darken and become a little cloudy. As long as all of the lemons were fully submerged and taste okay, they are likely fine. The presence of mold would definitely be a sign that they may have done bad, so if you’re seeing that, then I would discard them.
Can I use bottled lemon juice to cover the 8 lemons?
Hi, Sue. We really recommend sticking with fresh lemon juice here for the best results.
I tried this recipe and is been sitting in the fridge for a month. They are completely covered in lemon juice but I see a cloudy film at the bottom
Is this normal?
Hi, Patty. Yes, that is normal. As long as they have been stored properly, they should be just fine.
Thank you for your fabulously easy to use cooking site. I have made so many of your recipes and everyone turned out perfect. And delicious too!!
Yay! Glad to hear it!
Excellent way to preserve lemons. Thank you.
Hi, I thought it has to be at room temperature for a month before going in the fridge. I like the idea of it being in the fridge to be honest. Can you elaborate? Also, how long does it last?
Hi, Will. This is just the process that has worked well for us :). If properly stored in the fridge, they will keep for up to 6 months.
Whenever I read about preserved lemons, it says when using them to discard the fruit part and just use the peel. You don’t mention this so I’m wondering do you use the entire lemon?
I really enjoy your recipes!
Hi, Cathy. Yep! I use the entire thing :).
Aloha! I want to make these preserved lemons! I have plenty of mason jars with the screw tops. Is it ok to use those jars instead of the ones with the clamp and rubber gasket? Thank you!
Sure, Sherrie. That will work!
Great recipe. I did leave out the sugar because my husband is diabetic and we love savory tastes. I put a few of these in a glass and then muddle them (smoosh them) and then add a little ice and club soda. Tastes like a cocktail without the alcohol. Also a refreshing drink when you are out by the pool.
I love that idea! Thanks for sharing, Debra!
I made this recipe and finally sampled them yesterday. They are very salty. Do you rinse them? Do you chop them up when you use them or slice
or leave whole?
Thank you for all your recipes.
Hi, Anna. I do not need to rinse them, but I have seen it recommended before, so it may be worth a try. I typically slice them up to add them to recipes.
Suzy i made a batch of lemons and the liquid has been mostly absorbed. If they are ready to use, should I add more lemon juice? Do I also have to also add more salt ?
I have made a different recipe before without sugar but will try this one. Why do you leave lemon segments connected? I have different size homegrown lemons from very large to small. Is it okay to just chop them up into similar size prices?
Hi, Mimi! Leaving the segments connected makes it easy to stuff each lemon with a good bit of the kosher salt for preserving.