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Prepare the Lemons:
Wash and dry the lemons thoroughly. Slice each lemon into quarters, but do not cut completely through the base—keep them intact.
Salt the Lemons:
Open each lemon slightly and sprinkle a generous amount of coarse sea salt into the cuts. Ensure the salt covers all exposed surfaces.
Pack the Jar:
Place the salted lemons into the sterilized jar, pressing them down firmly to release their juices. Add any remaining salt to the jar.
Add Lemon Juice:
Pour freshly squeezed lemon juice into the jar until the lemons are fully submerged. Leave a little headspace to allow for expansion.
Seal and Store:
Close the jar tightly and store it in a cool, dark place for 3–4 weeks. Shake the jar gently every few days to distribute the salt and juices.
Tips for Perfectly Preserved Lemons
Use organic lemons to avoid pesticide residues on the peel.
Ensure the lemons remain submerged in juice to prevent molding.
After 4 weeks, transfer the jar to the refrigerator to extend shelf life.
Culinary Uses of Preserved Lemons
Chop and mix into salads for a tangy twist.
Add to marinades for chicken or fish to enhance flavors.
Blend into sauces or dressings for a bold citrus kick.
Nutritional Information (Per Lemon):
Nutrient Amount
Calories 15 kcal
Vitamin C 30% of RDI
Sodium 400 mg
Why Preserve Lemons at Home?
Preserving lemons allows you to capture their natural essence and create a versatile ingredient for your kitchen. They’re not only delicious but also packed with vitamin C and antioxidants, supporting your health while elevating your meals.
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