Preserved Lemons

5 from 1 vote

If you’ve never made preserved lemons before, this is one of those “why didn’t I try this sooner?” recipes. It takes a little patience, but almost no effort and the payoff is a jar of bold, bright flavor that can wake up everything from roasted chicken to a simple bowl of rice. Bonus: they look beautiful sitting on your counter, like you planned it that way.

Prep Time20

Cook Time10

Resting/Preserving Time60

Total Time60 30

Course: Condiment, pantry, staple

Cuisine: Middle Eastern-inspired

Servings: one-quart jars

Calories: 990kcal

Cost: $1-$2

Equipment

2 one-quart glass canning jars with lids
Large nonreactive saucepan stainless steel works well)

Ingredients

4 1/2 quarts water divided
7 to 10 whole lemons washed well
2/3 cup salt
2 3-inch cinnamon sticks
4 teaspoons coriander seeds
2 teaspoons black peppercorns
8 whole cloves
1 cup olive oil

Instructions

Give your lemons a really good scrub. This matters more than it sounds since the peels are the star of the show.
Bring 3 quarts of water to a boil in a nonreactive pot. Add lemons and boil for 3 minutes.
Drain, then transfer to cold water until cool enough to handle. Drain again and set aside.
In the same pot, combine the remaining 1 1/2 quarts water, salt, cinnamon sticks, coriander, peppercorns, and cloves.
Bring to a boil, then remove from heat and stir in the olive oil.
Place the lemons into hot, clean, sterilized jars. Don’t overthink the arrangement. Just fit them in snugly.
Ladle the hot brine over the lemons, leaving about 1/2 inch of space at the top.
Wipe rims if needed, seal with lids, and store in a cool, dark place.
Let the lemons cure for 2 months before using.

Notes

What to expect: The brine may darken slightly over time. That’s normal.

Shelf life: Best used within 6 months. Once opened, store in the refrigerator.

How to use:

Chop finely into salads
Stir into couscous or rice
Add to soups and stews for a bright, salty kick
Serve alongside olives and nuts for an easy appetizer

If you’ve got lemons sitting on the counter right now, you’re already halfway there. This is one of those low-effort, high-reward kitchen habits that quietly makes you feel like you’ve got your life together.

Nutrition