How to Make Preserved Lemon
Prep time
Total time
Equipment: Air-tight, sanitized glass jar able to squeeze in 4 lemons, make sure the jar is not too large as we don’t want to leave much air in the jar after the lemons are added.
Serves: 4 lemons
  • 6 organic lemons; 4 to ferment and 2 to get juice from
  • 6 tablespoons of sea salt, or more
  • 2 cinnamon sticks, optional
  • 4 cloves, optional
How To Make
  1. Sanitize the mason jar by washing it with soap and hot water. Do not use antibacterial soap.
  2. Wash the lemons with boiling water. Cut four of them lengthwise to quarter, but do not cut all the way so the lemon quarters remain connected at the base.
  3. Place 1 tablespoon sea salt at the bottom of the jar. Stuff one quartered lemon into the bottom of the jar, with the base of the lemon down. Pack it in tightly and press down to release the juice. Top with 1 tablespoon salt and the spices. Repeat with the other three quartered lemons. Add the remaining salt to the top.
  4. Juice the remaining two lemons and pour the juice into the jar. The lemons should be fully submerged. If they aren’t completely covered, place a small glass container in the mason jar to press the lemons down under the liquid, or add more lemon juice. Do not use a metal or plastic container.
  5. Tighten the lid of the jar and place it in a warm place away from direct sunlight.
  6. Turn the jar upside down every few days.
  7. Ferment for 30 to 60 days and check for readiness. The lemon rind should be very soft and no longer taste bitter.
  8. Transfer to the refrigerator. It will keep for years (I'm not exaggerating) but you will most likely finish them way before that!
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