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Fresh Preserved Lemons

Yield 4 lemons
You can layer on the flavor by adding fresh mint sprigs, bay leaves, cinnamon sticks, or peppercorns to the jar.


  • 4 medium lemons
  • 5 tablespoons fine-grain sea salt, divided
  • 1/2 cup fresh lemon juice (about 3 lemons)

How to Make It

  1. Cut lemons lengthwise into quarters from the top to within 1/2 inch of bottom, without separating quarters.

  2. Sprinkle 1 tablespoon of salt into a clean 1-quart jar; pack lemons into jar. Cover with lid, and shake; freeze 8 hours.

  3. Sprinkle lemons with remaining 4 tablespoons salt; cover with lid, and shake to coat. Remove lid, and press lemons to release juices. Add 1/2 cup lemon juice to cover lemons. Cover with lid; refrigerate 6 days, shaking jar each day. Store in refrigerator up to 6 months.

  4. Note: Preserved lemons may have a white film; rinse under cold water prior to using. The quarters can be used with or without pulp. Lemons will darken during storage.