Salt Preserved Lemons

Quart jar of lemons with a fermenting pounder entering the jar with quartered lemons, a dish of salt, and kitchen utensils in the background.

Salt preserved lemons are a traditional pantry staple in many kitchens. Bright, tangy, and deeply aromatic, they’re easy to make with just a few ingredients and a little patience. These lemons add incredible flavor to everything from grain bowls and salads to roasted meats and dressings. A must-have pantry item for those who love fermented, slow-crafted condiments.

Course Condiments

Cuisine Moroccan

Prep Time 5

Cook Time 10

Additional Time 28

Total Time 28 15

Servings servings

Calories 8kcal

Author Diane Gail

Ingredients

6 lemons
8 tablespoons sea salt
pure water

US Customary - Metric

Instructions

Clean the lemons: Wash thoroughly. If not organic, soak in a 1:3 vinegar-to-water solution for 5 minutes, then rinse.
Soften the fruit: Roll each lemon on the counter with your palm using light pressure to loosen the juices.
Trim and cut: Slice a small amount off both ends. Stand each lemon upright and cut into quarters without slicing all the way through — leave the base intact.
Salt the jar: Add 1 tbls of sea salt to the bottom of a sterilized quart jar.
Salt the lemons: Gently pry open each lemon and sprinkle 1 tbls of salt inside before placing it cut side down into the jar.
Pack tightly: Press each lemon firmly as you go to release juices and eliminate air gaps.
Fill the jar: Continue adding lemons until the jar is full, leaving just over 1 inch of headspace.
Top off with water if needed: If the juice doesn’t fully submerge the lemons, add pure water to reach the 1-inch headspace.
Seal and store: Place a lid on the jar and store in a cool place. Shake daily and check that lemons remain beneath the brine.

Notes

Choose organic lemons whenever possible to avoid waxed skins or pesticide residue.
Use non-iodized sea salt for clean flavor and consistent results.
A fermenting weight helps keep lemons submerged and supports even fermentation.
Wait at least 4 weeks before using. Longer fermentation results in a softer, deeper flavor.
Store finished lemons in the fridge and use the peel (rinsed and de-pulped) in recipes for flavor.

Nutrition