Preserved Lemons Recipe

Preserved Lemons Recipe

How To Make Preserved Lemons

No cook and almost no effort, these preserved lemons take in all the flavors of coriander, bay leaves, and cloves, and are great on tagine.

Preparation: 10 minutes
Preserve Time: 21 days
Total: 21 days 10 minutes



  • 4lemons
  • 2cupskosher salt
  • 5whole coriander seeds
  • 1bay leaf
  • 3whole cloves


  1. Without cutting all the way through, quarter lemons lengthwise, keeping 1 inch of bottom intact so they’re held together. Salt pulp and reshape lemons.

  2. Sterilize a 1-quart pickling jar. Put an inch-thick layer of salt on bottom of jar, then tightly pack in lemons along with coriander, bay leaf and cloves, adding salt to surround lemons. Add enough lemon juice to cover.

  3. Let stand for three weeks, tightly covered. Turn jar periodically.

  4. Before using in dishes, rinse salt from lemons under cold running water. Stored unopened at room temperature, lemons will keep for a year.

  5. Once opened, store in refrigerator up to two months. (White crystals may form on top from mixture of oil, salt and pith.)


  • Calories: 24.30kcal
  • Fat: 0.60g
  • Saturated Fat: 0.05g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.32g
  • Polyunsaturated Fat: 0.10g
  • Carbohydrates: 6.83g
  • Fiber: 2.64g
  • Sugar: 1.45g
  • Protein: 0.93g
  • Sodium: 140.72mg
  • Calcium: 33.08mg
  • Potassium: 110.52mg
  • Iron: 0.79mg
  • Vitamin A: 1.05µg
  • Vitamin C: 31.28mg
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