Preserved Lemons

Add lemon pieces to any dish that needs a kick of lemon and salt - seafood, chicken, etc.

Note: If refrigerated and packed tightly, Preserved Lemons should keep for months


  • whole lemons (about 8)
  • kosher salt
  • juice of 2 lemons


  1. Wash lemons well
  2. Place whole lemons in boiling water for about 1 minute
  3. Remove lemons from boiling water and put them in an ice bath to stop them from cooking
  4. Remove from ice bath and cut off bottom of all lemons
  5. Quarter each lemon 2/3 of the way down from top to bottom (do not cut all the way through)
  6. Sprinkle kosher salt into each lemon
  7. Pack lemons tightly into a mason jar or other container
  8. Squeeze the lemon juice of 2 lemons over the packed lemons
  9. Refrigerate for 1 week.