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How to Make Preserved Lemons

Preserved Lemons

This lemony, savory condiment is a perfect way to enjoy fresh lemons all year long
Course condiments
Cuisine Mediterranean
Prep Time 20 minutes
Servings 20


  • 9-10 lemons fresh, preferably organic
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole coriander seeds
  • pickling or sea salt


  • If the lemons are store-bought, clean them well. Trim off any pointy ends. Cut 5-6 of the lemons into quarters, lengthwise and remove any visible seeds. Reserve the rest of the lemons in case you need additional juice.
  • Put the bay leaf, peppercorns, and coriander seeds in the bottom of a 1-quart jar.
  • Arrange 4-5 lemon pieces in the bottom of the jar. Sprinkle about 2 teaspoons of salt over them.
  • Repeat with all of the remaining lemon quarters and salt. You can squeeze them in as needed.
  • Using a muddler, or wooden spoon, press the lemons down into the jar, so they release as much of their juice as possible.
  • If there's not enough juice to cover the lemons, squeeze the juice out of a few more lemons until you have enough juice to cover the lemons in the jar.
  • Cover the jar and store the lemons in the refrigerator for at least 3 weeks. Turn the jar upside down every few days so the salt and spices infuse the lemons evenly.
  • To use, remove a lemon segment and rinse it under cold water. Slice and add to stews, marinades, salads, or dressings.