Stock Your Pantry: Make Preserved Lemons

This would be a good time to start some preserved lemons. Lucky if you’re in California and lemons are on the trees everywhere. My method is a little different from how these fine specimens look like they were made, but you can’t go wrong with just two ingredients: lemons and salt.


Wash and dry your lemons. Slit lemons lengthwise into 4 wedges, but don’t cut all the way through, stuff kosher salt into slits, pack tightly into a sterile jar, submerge in lemon juice, seal and wait at least a month. To use them, take just the rind, scrape off the pulp, rinse off excess salt, and add a tiny bit to vinaigrettes and stews for incredible flavor.

Who’s made these and how do you like to use them?


2 responses

  1. Whoops saw also kinds of spelling errors, rewriting,
    I make preserved lemons all the time, I use them in stews, fish, chicken casseroles, salads, lentil dishes. They are a great addition to most anything

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