Ingredients Jump to Instructions ↓

  1. 6 Lemons - (to 8) - unwaxed

  2. 2 cups 474ml Kosher salt

Instructions Jump to Ingredients ↑

  1. Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible.

  2. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month.

  3. Preserved lemons will keep for 1 year. Refrigerate after opening.

  4. This recipe yields about 4 lemons.


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