Preserved Lemons

(Traditional Preserved Lemons )  Recipe by Chef Edward @


6 large lemons , cut into quarters

1.5  cup kosher or sea salt

2 teaspoon peppercorn blend

1 tsp.  whole cloves

1 tsp.  Herbes De Province

6 bay leaves

5 cinnamon sticks

1 cup olive oil (more if necessary, as lemons set)

Soak lemons in a large bowl of cold water,  scrub with green scrubby sponge. Rinse lemons under cool running water.  Heat a large pot of boiling water, using a slotted spoon, immerse each lemon in the hot water for 15 seconds , return to cold water. Dry them off.

Quarter the lemons and remove most seeds. Toss the lemon quarters in a large stainless steel bowl with the sea salt.

Combine the peppercorns, herbes de province and cloves in a small mixing bowl.

Arrange half of the lemons in a clean, dry, large glass jar. Sprinkle with half the peppercorn, herbs and clove mixture, some of the salt remaining in the bowl, bay leafs and cinnamon sticks. Add half of the remaining lemons, then sprinkle with the remaining peppercorns and cloves, some of the salt and the remaining bay leaf and cinnamon stick. Top with the remaining lemons and salt. Press the lemons gently to extract juice, then add enough oil to cover, making sure the lemons are completely immersed. Leave a bit of air before closing jar to allow for expansion of lemons as they absorb the salt and liquid.

Close the lid and set aside for 10 days at room temperature, gently turning the jar upside down and then right side up again to redistribute the salt. If at any time the lemons are not completely immersed, add enough fresh liquid to cover them immediately, as spoilage can occur quickly.

After 10 days, refrigerate the jars for 15 more days, turning every day. After 25 days, the lemons are ready. You may refrigerate for many months.

To use: Use stainless steel tongs to get the lemons out of the jar. Cut off a small piece of lemon zest off to taste for saltiness. Rinse if necessary. Finely julienne cut the rind into slivers, depending on the intended use.  We like them in Chicken or veal picatta, artichokes, seafood and simmered vegetable recipes.

Recipe by Chef Edward @

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