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How to Make Preserved Lemons

Preserving Lemons is easy! All you do is cut washed lemons in quarters, saturate them with kosher salt, and smash them in a clean jar! Let them naturally ferment on the counter for several days and up to 3 weeks. Delight your taste buds with bits of lightly salty bright preserved lemon in your soups, greens, grains, and salad dressings! Preserved Lemons
Click here to PIN How to Make Preserved Lemons!


Have you come across recipes calling for preserved lemons, and either decided not to try the recipe or just leave out that ingredient? That used to be me. Not any more. Once I learned how easy they are to make, I keep finding more ways to include their unique bright flavor in my cooking!

Lemons preserved in a salty lemon brine are a staple in Moroccan, Middle-Eastern, and Southern Indian cuisines. Sometimes they are called pickled lemons. As the lemons ferment in their salty juice, the bitterness of the peel transforms into a softened bright intense lemon flavor that enhances all kinds of food!

Preserving Lemons with Kisher Salt

What kind of lemons can I use for preserved lemons?

  • You can use regular lemons or Meyer lemons. Meyer lemons are the citrus hybrid of lemon and orange. They are tiny bit sweeter, and in my experience, a lot juicier than regular lemons.
  • I recommend organic lemons because any pesticide residue will be in the skin, and that’s what preserved lemons are–salt-fermented lemon skins.
  • Whatever lemons you choose, wash them well! The skins of almost all citrus, organic too, are waxed for longer shelf life.

How long do preserved lemons last?

  • Don’t feel like you have to hurry and use them up before they go bad. Preserved in salt, lemons will keep for about a year in the refrigerator. Start seeking recipes that would love a bright lemon flavor bump, and put those recipes in your menu plan.
  • In Morocco, preserved lemons are left at room temperature, but it’s safer to refrigerate the jar after the lemons ferment for a time. On the counter or in the fridge, always make sure the squashed lemons are covered with the salty lemon juice.

What can I do with preserved lemons?

Try adding bits of preserved lemon wherever you’d be using lemon zest. Heighten the flavor of soups, salads, sauces, dips, and dressings. *** Before chopping preserved lemons give them a quick rinse under cool water to remove excess salt.

Make it a flavorful day–get in the kitchen and try something new!

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PS If you make preserved lemons and love them, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!

Nutrition Facts
How to Make Preserved Lemons
Amount Per Serving
Calories 1 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1698mg74%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin C 0.1mg0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Recently I received a retro blue Ball canning jar, which inspired me to update this recipe, one I posted originally in January 2015!


  • Dennis Halloran

    Would Meyer lemons make good, tart marmalade? Reply · 4 January, 2015

    • Letty

      Meyer lemons would make fabulous marmalade and I bet you have access to them! Reply · 4 January, 2015

  • Teri Thomas

    Quoi? You hadn’t seen a Meyer lemon? How did you miss coming by my place for a post-ski winter brandy toddy all these years? Meyers from Whole Foods (by the bag) make the best! Reply · 5 January, 2015

    • letty

      I need to have a brandy toddy your way. Rain check for March? Reply · 5 January, 2015

  • Gorgeous photos and I’m sure these will be delicious. HAve a great time in Mexico! xo Reply · 5 January, 2015

  • Anna

    Wow! Pickled lemons are something completely new for me. I tasted preserved cucumbers, tomatoes, even watermelons (it’s weird, I know 😀 ). But lemons… that’s very interesting. Maybe I’ll try it sometimes Reply · 24 September, 2019

    • Wild, right? Preserved lemons are common in the cuisines of the countries of North Africa, like Morocco. NOt so much here. They add a lovely flavor hint to so many dishes! Reply · 24 September, 2019

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