Preserved Salted Lemons Recipe

Preserved Salted Lemons Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
Quick Facts Bottom

More Information

Many Moroccan and Middle Eastern recipes call for Preserved Salted Lemons, lemons that have been pickled in salt and their own juices.


  • 4 to 5 Sunkist® lemons
  • 1/3 cup sea, kosher, or table salt
  • Juice of 3 to 4 Sunkist® lemons

Instructions: (Makes 1 serving)

  • Remove stems from lemons.
  • In large saucepan, cook lemons in boiling water to cover for 1 minute.
  • Drain water and rub lemons dry with paper toweling.
  • Cut lemons in quarters lengthwise, from blossom end to 1/2 inch of stem end, cutting almost through but leaving quarters attached.
  • Sprinkle about 2 tablespoons salt between lemon quarters, and reassemble lemons.
  • Pack lemons into sterilized wide-mouth 1-quart jar, pressing down on lemons to release some of their juice, and packing as tightly as possible.
  • Sprinkle remaining salt over lemons in jar. Add enough lemon juice to cover lemons.
  • Cover and refrigerate 2 to 4 weeks.
  • Shake once a day until salt is dissolved, and push lemon down into liquid to keep covered.