Preserving Lemons
A jar of preserved lemons sits on a pantry shelf for weeks, allowing the salt to draw out the pectin and mellow the bitter pith. Once cured, the entire lemon—rind and all—becomes a usable ingredient that adds depth without the sharp acidity of a fresh squeeze.
Wait for the salt to work
Ensure your jar is sterilized and the lemons are completely submerged in liquid; if air touches the fruit, it will spoil.
- Mason jar with airtight lid
- Sharp paring knife
- Wide-mouth funnel
What goes in.
- 6 to 8organic lemons, scrubbed clean
- 1/2 cupkosher salt
- approx. 1 cupfreshly squeezed lemon juice
Quartering without severing
Cut the lemons from the stem end down to within a half-inch of the base, creating four wedges held together at the bottom. This allows you to pack the interior with salt while keeping the structure of the fruit intact.
The method.
Prepare the lemons
Cut each lemon into quarters as described. Pack a generous tablespoon of salt into the center of each fruit, pressing the wedges back together.
Layer the jar
Sprinkle a layer of salt at the bottom of the jar. Pack the lemons in tightly, pressing down hard to release their juices. Repeat until the jar is nearly full.
Top with juice
Pour the fresh lemon juice over the packed lemons until they are entirely submerged. Leave half an inch of headspace before sealing the lid.
Cure
Store the jar in a cool, dark place. Shake the jar daily for the first week to distribute the salt. After four weeks, the rind will be translucent and tender.
Other turns to take.
Spiced
Add a cinnamon stick, a few black peppercorns, or a dried bay leaf to the jar before filling.
When it doesn't go to plan.
Always use non-iodized kosher salt; iodine can darken the fruit and change the flavor.
If the lemons aren't juicy enough to submerge themselves, add more fresh juice rather than water.
Use a clean utensil to remove lemons from the jar to prevent introducing bacteria.
The ones that keep coming up.
Do I eat the whole lemon?
Yes. The pulp is usually discarded or used for juice, but the softened, cured rind is the primary culinary component.
How long do they last?
Once cured, they keep in the refrigerator for up to six months.
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