Homemade Preserved Lemons

I’ve become a big fan of preserved lemons over the past couple of years. I mostly like them in stews with chicken, olives and fennel but they are very versatile and it;s the perfect time of year to do some canning. I’m not one to do the serious kind of canning with sterilization and process – but a quick canning process with lemons is fun and useful for the near future. I imagine I’ll do a little more of this when I’m in Florida this winter.

We made these quick and easy preserved lemons at my Off Mendenhall Fall Cooking Class on Tuesday night. It was a fun activity and everyone was able to bring a jar home to use this Fall. They pair really well with the Braised Crispy Chicken dish we made that night too. Here is the recipe!

Epicurious Preserved Lemons

  • 2 1/2 to 3 pounds lemons (10 to 12)
  • 2/3 cup coarse salt
  • 1/4 cup olive oil
  • Special equipment: 6-cup jar with tight-fitting lid

Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.

Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil.


      • cool. I will try it and let you know. btw — did I tell you about the time Mike put one of those preserved kaffir limes in a manhattan? hahahahahah! I think the same week I asked him to pick up some green onions from the store, and he came home with 2 cans of green chiles. the weird part was that he loved the manhattan…..

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