These Preserved Lemons are hands-down one of my ultimate kitchen staples. Once you’ve tried them, you’ll understand why I always have a jar in my fridge. They add a punchy, salty-citrusy brightness to just about everything—from creamy dips and herby dressings to grilled vegetables, fish, chicken, and even grain bowls. They bring a layered depth that plain lemon juice just can’t compete with.
And here’s the best part: they’re ridiculously easy to make. All you need are lemons, salt, and a little patience. After a few weeks of fermentation magic in your fridge, you’ll have a jar of flavor that lasts for months. One prep session, endless possibilities. And trust me—this is one of those simple projects that pays off tenfold.
💛 Flexible Tip: I use preserved lemons in place of regular lemon juice when I want to dial things up. Finely chop a wedge (yes, including the rind!) and stir it into homemade dressings, sauces, or marinades. It adds a unique salty tang that instantly elevates the dish. I especially love it mixed into my Green Goddess with a Kick or Spicy Lemony Aioli—those two were practically made for it.
You can also toss some into cooked quinoa or couscous, smear it on toast with avocado, or layer it into grain bowls for an unexpected burst of flavor. Once you start using it, you’ll never go back to just squeezing lemon again.
✨ P.S. Don’t be intimidated by the “preserved” part—it’s as simple as stuffing lemons into a jar with salt and letting time do the work. Think of it as a little gift to your future self. One jar, endless flavor, and a whole new layer of creativity in your cooking.
Preserved Lemons
You'll need a clean glass jar with a tight-fitting lid (a quart-size works great).
Ingredients
- 5-6 organic lemons
- 2–3 extra lemons juice from 2–3 extra lemons (or enough juice to cover all lemons)
- ¼–½ cup kosher salt
- olive oil a thin layer
Instructions
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Prep the lemons: Wash them really well and trim off just the stem ends.
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Cut: Slice each lemon into thin and even slices. Remove all of the pits.
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Salt generously: Coat each slice of lemon on each side with a generous amount of salt.
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Place lemon slices in jar. Repeat until the jar is full.
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Add juice: Press the lemons down to release some juice, then pour in enough fresh lemon juice to fully cover everything.
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Seal + wait: Cover the lemons and the juice with a thin layer of olive oil. This will rise to the top and act like a seal, preventing mold.
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Close the jar tightly and leave it in the fridge for 3–4 weeks.
Recipe Notes
Once the lemon rinds have softened and everything smells beautifully bright and citrusy, they’re ready to use! Pop the jar out of the fridge and just pull out a wedge whenever you want to add a burst of flavor.
