Preserved Lemons

Preparation info

  • Difficulty


  • For approx.


    preserving jars 1–1.5 litres 4–6 cups )

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 12 organic lemons, (unsprayed and without wax coating)
  • approx. 300 ml (10 fl oz/1ΒΌ cups) lemon juice
  • boiling water and plenty of sea salt


Thoroughly wash the lemons, generously rub them with salt and divide them between the jars. Sprinkle 3 tbsp salt over each jar of lemons. Distribute the lemon juice over both jars and top up with boiling water. Seal the jars and leave to rest in a dark place for 2 to 4 weeks. Thoroughly rinse the lemons before use.

Use the preserved lemons in stewed dishes; in Arab cuisine it is an essential ingredient. The peel cut into strips is also very good in salads or with chicken. The lemon water remaining in the jar is tasty as flavouring for your dressings!