Preserved Lemons - A Zesty Pickled Lemony Garnish

Recipe #7 Preserved Lemons.jpg


  • 5 to 7 fresh lemons
  • Kosher salt
  • Boiled sterilized water
  • Juice from 3 lemons


  1. Cut the ends off each lemon with knife. 
  2. Slice into quarters, stopping ½ inch from the bottom.  
  3. Add salt to the lemon. 
  4. Add salt to the bottom of a sterile 1-pint jar. 
  5. Tightly pack the lemons into the jar. 
  6. Submerge the lemons in water, lemon juice, and more salt. 
  7. Store at room temperature for 3 to 4 weeks.