Preserved lemons
A simple, traditional preserved lemon recipe using salt and optional aromatics - perfect for adding citrus depth to rice, fish, potatoes, and North African–style dishes.
Updated : 11 December, 2025
Easy
About 20 min.
Ingredients
10
Lemon
250 grams
Sea salt
2
Cinnamon stick
4
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To clean the jars, preheat the oven to 140C. Wash the jars thoroughly in warm, soapy water, then rinse under running water. Place the jars and lids upside down in the oven to dry completely, or alternatively run them through the hot cycle of your dishwasher.
Step 2
For the preserved lemons, scrub the lemons thoroughly, then slice each one lengthways in half and again lengthways to create three long slices per half. Pack the lemon wedges tightly into the sterilised jars, generously sprinkling salt between each layer as you go. Tuck the herbs and spices (if using) around and among the lemons.
Step 3
Press the lemons down firmly and finish with a final layer of salt. Peppercorns and a bay leaf can be added for decorative effect, though they won’t alter the flavor.
Step 4
Store the jars in a cool, dark place for at least three months, turning them daily. Ensure there is always salt at the bottom of the jar, adding more if necessary. The lemons are ready when they turn a yellowish-brown shade.
Step 5
Once opened, store in the fridge and top up with lemon juice or a layer of olive oil after each use. When using, only the rind is needed - remove and discard the flesh and pith, then finely chop the rind. Stir through mashed potatoes, mix into rice, or serve alongside fish for vibrant, salty citrus flavor.
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