These Preserved Lemons are hands-down one of my kitchen staples. They add a burst of salty, citrusy brightness to just about everything – think dips, dressings, sauces, grilled veggies, fish, chicken… the list goes on. Once you start using them, you’ll always want a jar in your fridge. And good news? They’re super easy to make and last for (almost) ever!
💛 Flexible Tip: I use this for almost everything that calls for lemon juice that I want to jazz up. These are great finely chopped into dips (like my Green Goddess with a Kick
or Lemony Spicy Aioli), or stirred into dressings and marinades.
✨ P.S. This is one of those little kitchen projects that pays off big time. One jar, endless flavor.
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.
