Preserved lemons rank as one of the easiest things to make; the difficult part is waiting a month before they’re ready to use. This is why it’s always a good idea to have a jar ready to go so you’ll probably want to keep them going on a steady rotation as I do. They’re delicious used in a variety of ways, such as in salad dressings and dips, along with fish, chicken, and lamb recipes.

There’s not an exact science to this as lemons come in varying sizes and some are juicier than others. Try and use organic lemons when making these since it’s just the rind you’ll eat. You can make these with Meyer lemons or regular lemons; they’re both delicious, though Meyer lemons tend to be a bit sweeter. I alternate the types of lemons I use mostly due to what’s available when I need them. I keep telling you this is a real life blog. 🙂

Here’s a shot of what they look like when they’re freshly-packed in salt and ready to go:

This recipe is for a 1-pint jar.

Make sure your jar, lid, and utensils are washed well and dried. You also want to make sure your lemons are washed and dried also – I like to wipe mine with a vinegar-soaked paper towel and then rinse them well before drying. If you prefer to sterilize the jars you can, I just figure since I ferment pickles and kombucha in clean but non-sterilized crocks and jars, I’m a rebel when it comes to preserving my lemons the same way.

Also, it helps release some of their juice if you roll them firmly on your counter while they’re still whole.

Preserved Lemons Recipe

• 4-5 medium organic lemons. Depending on their size and juiciness, you may want an extra lemon or two just for the juice so you can use it to top off the contents of the jar.
• 5-6 tablespoons kosher salt
• 1 bay leaf (optional)
• If you’d like, you can also drop in a few peppercorns

Directions

• Cut just the ends off of each lemon and discard.
• Slice each lemon in half from end to end, then cut each half into 2-3 pieces. If my lemons are small, I only cut into quarter pieces but large lemons I cut each half into thirds – this is really just preference. Remove any obvious seeds but don’t make yourself crazy; they won’t hurt anything.
• Sprinkle 1 tablespoon of salt into the bottom of the jar.
• If adding a few peppercorns, add them now.
• Put in enough lemon slices to form a layer.
• If adding a bay leaf, add it now.
• Using the handle of a wooden spoon, gently smoosh the lemon pieces until they start to release their juice.
• Sprinkle a tablespoon of salt onto the layer of lemons, add another layer of lemons, gently smoosh and repeat until they’ve almost reached the top of the jar.
• Top off with enough lemon slices to almost fill the jar, smoosh one more time and finish with a tablespoon of salt on top.
• If there’s not enough juice to cover the lemons, juice another lemon or two and add the juice to the jar.
• Wipe the rim of the jar well and put the lid on tightly.
• Shake the jar well.
• Let sit at room temperature for 30 days, shaking daily (especially the first week). I usually swirl my jar around every day or two, to ensure all of the lemons are well immersed in salty juice. The salt will dissolve as time goes by.
• To use, simply remove the number of lemon slices you need, use a sharp knife to remove the pulp, and rinse well.

That’s it! You now have beautifully preserved lemons.

Jars of these make beautiful gifts, especially as a host or hostess gift – a simple idea with the holidays just around the corner, especially if you know someone who loves to or is learning to cook.

Want to know how to preserve limes and oranges? You guessed it! This same technique works well with both.  One of my favorite ways to use these tart and salty little beauties is with chicken and green olives but preserved lemon aioli is a close second. Preserving lemons like this intensify their flavor and amps up the “pow” of lemon recipes.  If you’ve never tried making these yourself, now is the time.

Enjoy!