How to Preserve Lemons that can last for at least 6 months


How to Preserve Lemons that can last for at least 6 months

Preserved lemons are an essential ingredient in Moroccan tagines and other North African dishes.

They make a lovely gift, especially if paired with a recipe.

What do you need?

  • Sea salt
  • Table sugar or honey
  • Organically grown lemons, quartered lengthwise
  • Cloves
  • cinnamon stick
  • Additional lemon juice


Combine the salt with the sugar.

Pack the quartered lemon pieces into a   clean glass jar, pressing down on each layer as you add them.

Sprinkle the lemon pieces with the salt-and-sugar mixture as you add them.

Press the two cloves down in between the lemon pieces.

Slide the cinnamon stick in between the lemons and the side of the jar.

Add the additional lemon juice, pressing down gently on the lemon pieces to remove any air bubbles, until the pieces are completely submerged in liquid. Screw on the lid.

Leave out at room temperature for 1 week.

Shake the jar daily to help dissolve the salt and sugar/honey.

Open the jar after each time you’ve shaken it and push the lemon pieces back under the brine if they have floated up out of it.

Transfer to the refrigerator or other cool, dark place.

Preserved lemons are ready to use 2 weeks after you transfer them to the refrigerator.

They keep indefinitely, but their quality is at its peak during the first 6 months.


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