How To Make Preserved Lemons
Prep time
Cook time
Total time
  • 8 small lemons
  • 8 black peppercorns
  • 2 bay leaves
  • 100g-200g coarse salt
  1. Sterilize 1 wide mouth jar and set aside to cool.
  2. Scrub the lemons under cold running water then pat dry.
  3. Cut a deep cross in each lemon about ¾ deep then using a teaspoon tightly pack 2 teaspoons of salt into the slits.
  4. Add the lemons 1 by one to the jar covering each one with an additional 2 teaspoons of salt and really packing them tightly into the jar.
  5. Add the juice of 2 lemons and fill with boiling water to the top.
  6. Add the peppercorns and bay leaves and seal tightly.
  7. Store in a cool, dark place for at least 1 month. You may have to gently shake the jar for the first few days until all the salt has dissolved.
  8. Once opened, refrigerate.
Recipe by The Luminous Kitchen at