Preserved lemons are lemons packed with salt and their own juice, left until the rinds turn soft, fragrant, and deeply savoury. They’re a staple across North Africa and the Middle East and brilliant in tagines, salads, dressings, roast chicken, fish, and grain dishes. This is a preserved lemons recipe that’s simple, reliable, and perfect for home kitchens.

Makes

Fills 1 × 1 L (quart) jar

Ingredients

•  ~6 spray-free lemons (more or less, depending on size)
•  2 extra lemons, for juicing (to top up)
•  60 g non-iodised sea salt (about ¼ cup) — avoid anti-caking agents

Equipment

Clean 1 L preserving jar with lid (clip-top or screw-band), chopping board, sharp knife, spoon, fermentation weight (optional).

Do I need to sterilize jars for preserved lemons?

For salted, high-acid preserved lemons, a meticulously clean jar is usually sufficient from a microbiology point of view. However, I recommend sterilising the jar and closures first as it significantly reduces the chance of surface yeasts/mould which you don't want.

To sterilise jars and seals:

1. Wash the jar, lid/seal, weight, knife and utensils in hot, soapy water, then rinse hot.
2. Sterilise the jar either of the following ways and keep it hot until filling:
•  Oven: Place drained jar on a rack at 110 °C for 15 minutes. Let cool just until comfortable to handle.
•  Boiling water: Submerge in boiling water for 10 minutes; drain upside-down on a clean rack.
3. Lids & seals: Follow the manufacturer’s guidance. Generally, simmer (don’t boil hard) metal lids and rubber seals for 5 minutes, then air-dry on a clean rack. Avoid the oven for plastic-lined lids.
4. No tea towels: Let jars air-dry; don’t wipe the insides (wiping can re-introduce microbes).
5. Sanitary workspace: Work on a freshly cleaned bench and use clean tongs/utensils when packing.

Why sterilise? Lemons are already high-acid and you’re using plenty of salt, which both inhibit pathogens. Sterilising simply reduces the background microbes so you’re less likely to see surface growth during the first weeks. You still need to keep everything fully submerged in the lemon juice and use clean utensils every time you dip in.

Method

1. Prep lemons

Wash and scrub the lemons using a soft bristled brush or cloth. I prefer to use filtered water (chlorine removed) because we want to keep some of the natural microbes on the surface of the lemons to help with the fermentation.

Trim tips if you like. Cut each lemon into quarters only ¾ of the way through so it stays attached at the base (or fully quarter if easier).

2. Salt the lemons

Sprinkle ~1 tsp salt inside each cut lemon (or sprinkle over wedges if you've cut them fully).

3. Pack the jar

Put ~1 Tbsp salt in the bottom of the jar. Add a lemon and press it down firmly to release juice. Scatter on a little more salt and repeat, pressing each lemon as you go. Stop ~5 cm from the top.

4. Top up with juice

If the released juice doesn’t fully cover the lemons, squeeze in juice from the extra lemons until everything is fully submerged. Add a fermentation weight if you have one and close the lid.

5. Ferment

Store at room temperature out of direct sun. For the first week, check daily that the lemons remain submerged (press them down if needed). If your lid is rigid and will not self-release any built up pressure, briefly “burp” the jar as needed.

6. Cure time

Ready from 3–4 weeks. Rinds continue to soften and flavours deepen over several months. Once you’re happy with the flavour/texture, move to a cool, dark place or refrigerate to slow further change.

How to use preserved lemons

•  Remove a wedge, rinse, and scrape out the flesh (unless your recipe wants it).
•  Finely slice or dice the rind for tagines, stews, salads, dressings, salsas, couscous, roast veg, fish, or chicken.
•  Use the salty lemon juice sparingly in dressings and pan sauces—taste before salting.
•  The pulp is very salty; mash a little into marinades or dips if desired.

How long do preserved lemons last?

Cure at room temperature for at least 3–4 weeks. After curing, store in a cool, dark pantry or refrigerate. Kept submerged, handled with clean utensils, and sealed, they keep well for up to a year (often longer refrigerated). If you prefer maximum stability, refrigerate once cured.

Do preserved lemons need to be submerged?

Yes. Keep all fruit below the liquid to prevent surface spoilage. If needed, top up with fresh lemon juice (not water). A fermentation weight helps keep everything down - my preference is to use a glass fermentation weight which I sterilise with the glass jar.

Troubleshooting

Do I need to burp preserved lemons?

Whilst we don't normally find preserved lemons to produce much gas, it is recommended to keep an eye on them, especially during the first week, and burp the jars every few days if you're using a jar that is tightly sealed.

I prefer to use high quality clip top jars that are suitable for canning as my fermentation jars. These jars are able to self-vent as pressure builds up inside so they're much easier care. Still check on these jars and make sure that they lemons stay under the liquid and that there is no undesirable growth but they don't need to be burped. Le Parfait Super and Super Terrine (shown in images) and Weck Jars are my preferred choice.

Likewise, if you're using a jar with an airlock, you won't need to burp these as the pressure releases through the airlock as needed.

Why are my preserved lemons bitter?

Bitter preserved lemons is usually from not leaving them for long enough to cure, using lemons with a thick pith or using an especially bitter lemons.

Thin skinned lemons such as Meyer lemons are the best choice as then have less pith and are less prone to bitterness.

Over time, the salt softens and mellows the bitterness in the pith and peel so leave them at room temperature for longer to allow this to happen.

When it comes time to use the preserved lemons, scrape off the pith and rinse thoroughly, then slice thinly.

Why are my preserved lemons bubbling?

Bubbling is a positive sign as it indicates that lacto-fermentation is taking place. The bubbles are caused by bacteria converting sugars into lactic acid and carbon dioxide (gas).

This is good to see as the lactic acid lowers the pH which helps to inhibit the growth of unwanted bacteria.

Usually we only see bubbling in the first week or so of the fermentation and it's during this time that you may need to gently burp your jars and make sure that the bubbles are lifting the lemon above the liquid level.

How do I tell if preserved lemons have gone bad?

Discard if you ever see fuzzy mould, a putrid smell, or if lemons rise above the liquid and develop obvious spoilage. Cloudiness and light sediment are normal.

Variations

Add any of the following at packing for a Moroccan-inspired twist:

•  1–2 bay leaves (tuck down the sides)
•  1 cinnamon stick
•  ½–1 tsp coriander seeds or peppercorns
•  2–3 whole cloves