Preserved Lemons

One of the secrets of Moroccan cooking is using preserved Lemons. Did you know you can make your own at a fraction of the cost of store bought?

I think I told you about my Food in Jars Challenge?    I am participating in a year long Food In Jars Challenge and it is hosted by Marisa from Food in Jars. This month it is all about salt preserving.

I always wanted to make my own Preserved Lemons. Especially after looking how expensive they are on line. Can you believe that Dean and Deluca  want almost 10 bucks for a jar? Amazing when you can make them for practically pennies.

Preserved Lemons


4 large lemons
2/3 cup coarse salt (I used Kosher)
1 cup lemon juice


Scrub and dry the lemons and cut into wedges not cutting all the way through the lemon. Take a spoon full of salt and pack into the cut parts of the lemon. Transfer to a glass quart canning jar, making sure to pack them in. Using all the salt as you go. Add lemon juice to cover all the lemons. Cover the jar with a tight fitting lid. (Not metal). Let lemons stand at room temperature seven days. Shake jar every so often to redistribute salt and juice. Store covered and chilled for up to six months.

Peace be with you,