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Making preserved lemons

Preserved lemons are perfect for adding a zesty twist to your marinades, and dressings, or as a finishing touch to your favourite meals


  • 4 organic lemons, washed and dried.
  • 1/4 cup kosher salt, more if needed. (Kosher salt is a coarse salt with no additives, often used in cooking and food preparation due to its large grains and ability to dissolve easily.)
  • Extra fresh squeezed lemon juice, if needed.
  • Optional: 1 cinnamon stick, a few cloves, or a couple of bay leaves


  1. Wash and dry the lemons thoroughly. Organic lemons are better, as conventionally grown ones may have wax or pesticides that can affect the preserving process.
  2. Cut each lemon into quarters, but not all the way through, so the quarters remain attached at the stem end.
  3. Pour some kosher salt into a clean, sterilised jar with a tight-fitting lid. You’ll need about a quarter cup of salt, but you can adjust according to your taste preferences.
  4. Sprinkle a little salt inside each lemon quarter.
  5. Gently press the lemons to help release some juice, and then place them into the jar, pushing down to pack them tightly.
  6. Continue layering the lemons with salt until the jar is filled, leaving some space at the top.
  7. If desired, add a cinnamon stick, a few cloves, or a couple of bay leaves to the jar for extra flavour. These spices are optional but can enhance the taste of the preserved lemons.
  8. Once the jar is filled, close it tightly with the lid.
  9. Leave the jar at room temperature for about 24 hours to allow the salt to draw out the lemon juice and create a brine.
  10. After 24 hours, check the jar. The lemons should be submerged in liquid. If not, add extra fresh-squeezed lemon juice until they are fully covered.
  11. Seal the jar again and store it in a cool, dark place, such as a pantry or cupboard, for at least one month to allow the flavours to develop. During this time, shake the jar occasionally to redistribute the salt and spices.
  12. After a month, the preserved lemons are ready to use. To use them, remove a lemon from the jar, rinse it under cold water to remove excess salt, and then chop or slice as desired. Preserved lemons add a unique tangy flavour to various dishes, including salads, stews, tagines, and sauces. Enjoy experimenting with this versatile ingredient!
Easy-to-make preserved lemons recipe with organic lemons, kosher salt, and optional spices.

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