Preserved Lemons is a unique condiment that brightens up lots of Middle Eastern recipes but can be hard to find in stores ~ I’ll show you how to make preserved lemons right at home, it’s easy!

In parts of the country where citrus grows naturally, the trees are practically groaning with fruit right now.  Some trees topple over or lose branches from the weight of so much bounty.  And the fruit has to be picked in order for the trees to set buds for next year’s crop.  Here in California charities will come and pick your fruit for you in exchange for the harvest.  In stores all over the country this will be the last week or two that citrus will take center stage, before the early strawberries and other spring crops start to come in.  Pretty soon the unusual varieties like Meyer lemons, Cara Cara oranges, and pomelos will be a distant memory.

There aren’t many foods that match the versatility of citrus—we eat it raw, and use it as an ingredient in sweets, meats, fish, vegetables, drinks, and endless condiments.  Every last part of the citrus fruit is valuable in the culinary world.  Citrus can actually do the ‘cooking’ too—the acids in citrus will transform raw fish in ceviche.  And because of the powerful essential oils in their rinds, citrus fruits are a huge source of flavorings  As Ina Garten will tell you, a squeeze of lemon adds that special something to just about every dish imaginable.  There are endless recipes I could have chosen for my week long celebration of citrus, but I decided to focus on ones that feature the glorious fruit as the main ingredient.

Preserved lemons are best known as a Middle Eastern and North African condiment, but the concept of preserving lemons in some sort of brine is an ancient technique in lots of cultures.

Preserved lemons are lemons that are pickled in a brine of salt and their own juice.   You can add a few spices if you want to, or leave them plain.  The fruit ferments at room temperature for a month, and at the end you’ll have an authentic ingredient for Moroccan stews, tagines, salad and couscous.  But, really, you can use them in anywhere you’d normally use lemons.  Basically the flavor is like lemon on steroids.  Intensely ‘lemony’, and silky textured.

The prized part of the preserved lemon is the rind, but you can use the flesh in cooking as well, just remember to remove the seeds.

Your preserved lemons will be ready in a month and you’ll be using them with spring lamb, vegetable couscous, chicken, salads, and anywhere you’d use regular lemons.  They’ll be your new secret ingredient!

Moroccan Preserved Lemons

Moroccan Preserved Lemons


  • 1 sterilized qt jar with a wide mouth
  • 6 or 7 Meyer lemons (you can use regular lemons, choose small ones)
  • kosher salt
  • extra fresh lemon juice, if needed (I needed the juice from 2 extra lemons)
  • optional spices:
  • 1 star anise
  • 6 or 7 cardamom pods, cracked
  • 3 pieces of cinnamon stick
  • several cloves
  • 1/2 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp white peppercorns
  • 3 bay leaves


  1. Slice a bit off the stem end of the lemons, and then slice them in half, lengthwise, leaving about 1/2 inch at the bottom, in other words do not slice all the way through to the end. Then slice it in quarters the same way, so the lemon is still whole at the bottom. (see above photos)
  2. Sprinkle salt on all the exposed lemon flesh.
  3. Coat the bottom of the jar with salt, and put the lemons in,push them down and squish them a bit to fit them in. Layer more salt and the spices in between the lemons.
  4. Fit as many lemons as you can into the jar, and then add more lemon juice to insure that all the lemons are covered in juice.
  5. Let the jar sit at room temperature for about a month, shaking the jar every day to redistribute the juices. A cupboard is a good place. Then refrigerate. The preserved lemons should keep for a year in the fridge.
  6. When you want to use one of the lemons, take it out with clean tongs and rinse the salt off. Scrape off the flesh, seeds and pith and then slice or dice the rinds.


*If you want to read further about preserved lemons this post from Hunter Angler Gardener Cook is very thorough.


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37 Responses to How to Make Preserved Lemons

  1. Chrissy says:

    Is it recommended that you use a canning method to do this? You know, with the boiling water and tongs and all that jazz?

  2. Rob says:

    greta contribution salute !

  3. Ahulani McAdam says:

    Help! This recipe sounds so great. I have my 7 Meyer lemons in my jar and everything is set. Except I have squeezed five lemons worth of juice into the jar and it is a little less than half full of juice. I can keep squeezing because I am blessed with a tree but I’m wondering if it matters if I add water? I think it will take about 6 more lemons for a total of 11 additional lemons to fill the jar with juice. I hope you can answer soon as soon as I’m standing here in my kitchen scratching my head!

  4. Cathy says:

    These sound great. I made preserved lemons one other time, but they didn’t have the cardamom and star anise to give those wonderful flavors. Will definitely want to try these, but Meyer lemons will never make it to this litrle island????. These would have been great with the Morrocan meatballs.

  5. Connie says:


    • Sue says:

      thanks for visiting, Connie — the lemon on feta sounds great, I’m going to try it, we do a lot of cheese plates in this house!

      • Connie says:

        Everyone I have served it to loves it. The preserved lemon has such an interesting flavor. thank you for sharing your recipies. From now on when anyone asks me how to make preserved lemons I am going to refer them to your site.

  6. This is something I have always wanted to do and never get around to it. This year will be the year!!

  7. Mary says:

    Nowhere in any of the recipes for preserved lemons do I see a caution that there will be fermentation. I opened my jar and there was an explosive amount of gas that escaped. Is there a danger that an unopened jar will explode without a release valve? Or have I done something wrong that causes the fermentation?

    • Sue says:

      Hi Mary— a few recipes suggest covering the jar with muslin so gas can escape, but not all of them suggest that. I had no problem with the closed jar. It sounds like you may have gotten some spoilage going on in your jar, was it sterilized before you began?

  8. Judy H says:

    OK, I’m just going to use all those spices and hope for the best! :) Thanks for the recipe!

  9. Judy H says:

    Do you use all the spices you listed? I’m getting ready to try my first jar and I’m not sure what to put in it!

  10. Chelle says:

    Made these and blogged about it. I hope you don’t mind, I linked you. Thanks for the recipe!

  11. i have yet to try to preserve my own lemons, and i’ve always wanted to. I love all the spices and flavors in this! I’m noting this as a “to do” project.

  12. Pat @ Mille Fiori Favoriti says:

    Although I don’t often leave a comment here, I ahve to tell you that you are my favorite food blogger, Sue! I’m always drooling over your recipes on facebook!

    I would LOVE to live in an area where citrus and avocado trees flourished — you are so very lucky!

  13. Sue I love your writing – groaning fruit trees, lemon on steroids – just as colorful as your gorgeous photos. Your pictures make me pucker! This is fascinating and adore the peak into other cultures. Thanks!

  14. Joanne says:

    I have to say I do love citrus so I”m majorly excited for citrus week! I had preserved lemons for the first time recently and wasn’t sure how much I truly loved them…maybe homemade is the way to go!

  15. belleau kitchen says:

    I am utterly and entirely jealous of anyone who grows there own lemons… and then to be able to bottle that sunshine like you’ve done so beautifully here… well… I may just have to have a strop!

  16. I think I must go beg, borrow or steal some Meyer lemons. Your pictures made me smell them! So good.

  17. bellini says:

    These are much more beautiful than the ones I made a few years ago.

  18. Lea Ann says:

    Beautiful photos! I purchased some preserved lemons for a Moroccan tagine dish. I vowed after that wonderful meal that I’d make my own! Loved them.

  19. Whenever I have come across preserved lemons as an ingredient, I have just used an extra amount of lemon zest in its place. I hadn’t realised they were so easy to make!

  20. Jingyi Liu says:

    Did you know that there’s currently a lemon festival going on in the french riviera? How serendipitous!

  21. Jingyi Liu says:

    This comment has been removed by the author.

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