Preserved Lemons

Whether savory or sweet, preserved lemons are a simple, cost-effective DIY project.

Servings 1 quart

6 to 8 lemons, preferably organic
6 to 8 tablespoons kosher salt (like Diamond Crystal brand)
1 cup lemon juice, approximately (enough to cover the lemons in the jar after 1 week)
Aromatics of choice (like peppercorns, thyme and rosemary)
2 tablespoons olive oil

Sterilize a 1-quart glass canning jar by either running it through the dishwasher or under very hot water or use an Instant Pot with the steamer rack.
Cut 2 slits in each lemon to create a well to put in salt, being careful not to slice all the way through. But if you do, no big deal; quartered lemons will still work.
Add about 1 tablespoon of kosher salt to each lemon to cover the flesh.
Pack lemons tightly in the glass jar. Close jar, and let it sit in a cool, dry place for about a week. You’ll notice juice beginning to accumulate in the jar. Aft er 1 week, open jar; add aromatics of choice, if using.
Completely cover lemons (and optional aromatics) with lemon juice. Close lid and let jar rest for 3 or 4 more weeks. Occasionally shake it to distribute the salt.
When preserved lemons are ready, top jar with a thin layer of olive oil. You can store them for a year in the fridge. Make sure to always keep the lemons submerged in lemon juice.

Inspired by the preserved lemon recipe in The Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012). Photo by Beth Lee

Keyword citrus, fruit, lemon