Preserved Lemons

  • Author: Recipe winners
  • Prep Time: 10 minutes
  • Total Time: 10 minutes


  • Unwaxed thick skinned lemons – as many as you want to preserve
  • Coarse salt or rock salt – use 1 tablespoon per lemon
  • Boiling water or lemon juice to cover
  • Olive oil approx 1-2 tablespoons
  • Sterilised glass jar with lid


  • Slice each lemon lengthways into quarters
  • Layer quarters into a sterilised jar & sprinkle with 1 tablespoon of salt evenly per lemon, continue layering like this until the jar is full, leaving a 1 inch gap at top of the jar ( as lemons float)
  • Fill the jar with extra lemon juice or boiling water till lemons are covered, seal.
  • Next day pour a thin layer of olive oil on the top to seal the lemons from the air.
  • Reseal jar and leave in a prominent position as a reminder to invert jar 3-4 times a day to distribute the salt, do this for one week.
  • At this point pop them in your pantry (no need to refrigerate) and wait another couple of weeks before using.


  • lemons are ready to use when the skin appears translucent and soft. Usually 4-6 weeks from bottling
  • Category: preserves
  • Method: bench top
  • Cuisine: North African

Keywords: preserved lemons