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Photo: Iain Bagwell Photo by: Photo: Iain Bagwell

Preserved Lemons with Rosemary

Stir finely chopped pieces into hot or cold dishes for a burst of salty, lemony flavor.

Coastal Living FEBRUARY 2012

  • Yield: Makes 1 quart
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Total: 20 Minutes


  • 4 lemons
  • 1/2 cup kosher sea salt
  • 1 teaspoon dried crushed red pepper
  • 4 sprigs fresh rosemary
  • 1 cup fresh lemon juice


1. Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle.

2. Cut lemons into wedges; discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year.


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Preserved Lemons with Rosemary Recipe