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Preserved Lemons

Hana Itzhaki
Salt magically preserves lemons and makes the peel an edible delicacy.
Prep Time 20 minutes
Course Condiment
Cuisine Mediterranean


  • 4-7 organic lemons or limes
  • 1 c. table salt
  • 1 preserving jar with lid


  • 1) Bring a large pot of water to a boil. Submerge the glass jar in the boiling water for 5-10 minutes to sanitize. Remove the pot from the heat and allow jar to cool.
  • 2) Wash lemons with a few drops of produce wash and a scrub brush. Place washed lemons on a clean surface on paper towels and allow to dry.
  • 3) Prepare prep area by placing salt in a bowl. Put on disposable gloves and slice lemons 1/4 in. thick.
  • 4) Take lemon slices one at a time and coat either side with salt. Layer slices in sanitized jar. Repeat until the jar is packed full with slices.
  • 5) Top jar with additional salt a close with a lid.
  • 6) Allow lemons to preserve at room temperature for one month. After one month lemons are ready to be used. Store preserved lemons in the fridge for future use.
  • 7) When ready to use, remove desired amount from jar and rinse. Discard lemon fruit and use peel.


Because you are going to be eating the peel of the lemons, or limes, they should be organic. Cleanliness is extremely important when preserving any food. Jars should be sanitized, workspace and utensils thoroughly washed before prep, and wear disposable gloves. If you have even the tiniest cut, the last thing you want to do is cover it in salt AND lemon juice.
Keyword kosher, lemon, preserve