Preserved Lemons

These salt-packed lemons are great for muddling into cocktails, pureeing into dips, adding to soups or stews, and flavoring fish! They make great gifts and are perfect for those who love to ‘stir things up’ in the kitchen.

In a large mixing bowl, combine the following:

  • 3 quarts of kosher salt
  • 1 quart of white sugar
  • 20 thinly sliced fresh bay leaves
  • 1/2 cup of red pepper flakes
  • 3 sprigs of finely chopped garden rosemary

Depending on how many lemons you use, the salt to sugar ratio needs to be 3 to 1. The dry mixture needs to be enough to cover and pack the lemons. *This recipe will make 12 – 10 ounce jars of preserved lemons*

In a separate bowl: place 20 lemons cut into wedges

Next, in a large container, layer the lemon wedges and the sugar- salt mix. Cover the top with plastic wrap or a metal top. This will need to sit for a couple of days (no need for refrigeration).

After 3-4 days, it is time to place the concoction in jars. The jars need to be cleaned previously with warm, soapy water and fully dried. Cover the bottom of each one with a short layer of salt. Pack the preserved lemons in as tightly as possible with gloved hands. The lemons need to be fully surrounded with the sugar-salt mix.


Please store in the jars for at least 3 months before using to ensure the optimal flavors. The matured lemons will be a yellowish brown color. To use, do the following:

  • Rinse off the excess salt
  • Remove the white pith with a short knife
  • Dice or mince the peels

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