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Jar full of salted lemons

Preserved Lemons

To prepare this recipe, you'll need a mason jar sanitized with hot water. The jar you use can be as large or as small as you like, which will determine the amount of lemons and salt you will need. For example, I used a smaller jar that only held about 4 lemons. You'll also need a cutting board, knife, and a wooden spoon with a long handle. 

Author Savannah Potts, Culinary Nutrition Intern

Ingredients

  • Kosher salt
  • Meyer lemons

Instructions

  1. Wash and dry lemons, and cut a lemon in half. Slice each half into quarters, but only cutting halfway down to create a slit (see pictures above). 

  2. Pour about 1 teaspoon salt onto each lemon half, kneading the salt into the lemon halves by pulling back and forth at the slit. 

  3. Drop the lemon halves, cut side down down, into the mason jar.

  4. Push down on the lemons with the handle of a wooden spoon, squeezing the juice out of the lemons until the lemons are submerged in juice.

  5. Repeat until the jar is full. 

  6. Secure the jar lid tightly, and store in a cool dark place for about 3 weeks before using. Refrigerate after opening.