How to Make Preserved Lemons

Preserved lemons are a popular ingredient in Indian, Middle Eastern and North African cuisines. They are commonly used in soups, stews, salads, sauces and everything in between. Their unique flavor is intensely lemony and can elevate many a dish, but they are surprisingly easy to make – all you need are some lemons, spices, a sterilized glass jar, and 30 days of patience.

(Yield: 5 whole lemons)


5 lemons
½ cup sea salt
6 coriander seeds
1 cinnamon stick
1 bay leaf
1/8 teaspoon fennel seeds
1/8 teaspoon black peppercorns
Juice of 4 lemons


Trim 1/3” off tops and bottoms of lemons. Quarter lemons lengthwise while NOT cutting all the way through so wedges stay intact. Pour salt into the slits of the lemons and pack lemons into a sterilized quart size Mason jar. Add spices and lemon juice into the jar to cover completely – if lemons are not submerged, add more juice. Cover tightly and leave in a cool place – the lemons will be ready to use after 30 days of preserving. Preserved lemons will keep in the fridge from 6 months to a year.