This traditional preserved lemon recipe is not just about taste—it’s a powerhouse of natural goodness. Preserved lemons, long cherished in Mediterranean and Middle Eastern cuisines, bring a tangy, salty, and slightly sweet depth to dishes. Beyond their rich flavor, these lemons are packed with immune-boosting vitamin C, digestion-aiding enzymes, and detoxifying properties. They’re a kitchen staple that transforms simple meals into gourmet creations while enhancing your overall wellness.
Ingredients
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6 fresh lemons (preferably organic)
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½ cup sea salt or kosher salt
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½ cup freshly squeezed lemon juice
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1 teaspoon black peppercorns (optional)
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2 bay leaves (optional for aroma)
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Sterilized glass jar with a tight lid
Instructions
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Wash the lemons thoroughly and scrub their skins to remove any dirt or wax. Pat them dry with a clean towel.
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Slice each lemon lengthwise into quarters, but do not cut all the way through—leave about ½ inch attached at the base so the lemon stays connected.
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Sprinkle a generous amount of salt inside each lemon, coating all the inner surfaces well.
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Place the salted lemons into the sterilized jar, pressing them down to release their juices. Add more salt between layers.
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Add optional spices like peppercorns or bay leaves for extra flavor. Pour fresh lemon juice over the top until the lemons are fully submerged.
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Seal the jar tightly and let it sit at room temperature for about a week, shaking it gently every day to redistribute the salt and juices.
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After one week, refrigerate the jar and allow the lemons to cure for at least 3–4 weeks before using. The longer they sit, the richer their flavor becomes.