Plenty of recipes call for a mixture of tangy lemon and salt.
Preserved lemons combine salt and lemons in one jar that can sit safely in your refrigerator for weeks.
Once you learn how to make preserved lemons, you’ll never want to be without them.
Step-by-Step Recipe for Making Preserved Lemons
I like to make just one or two pint jars of preserved lemons at a time, so I can ensure I use them quickly.
You can scale up this recipe if you anticipate needing plenty of preserved lemons for something big (like a holiday meal).
Equipment Needed
Ingredients
- 8 small lemons
- Up to 1 cup canning salt
Prep Time
30 minutes
Wait Time
At least 2 weeks
Step 1: Choose Your Lemons
The best lemons for this recipe are both small and thin-skinned.
They fit into a jar without much pressure, and they have plenty of meat you can use in your recipes.
I like to use Meyer lemons for this recipe, but I’ll use any small fruit I can find.

Step 2: Sterilize Your Jars
Your lemons will sit in the same jar for weeks, and any contaminants in the jar could ruin your final product. I like to sterilize my jars before I get started, so I ensure that my hard work isn’t wasted.
I wash my jars with hot water and soap. Then, I put my jars in my water canner and cover them with water.
I let the water come to a boil and leave them in the canner for about 5 minutes.
With a jar lifter, remove the jars from the canner and let them cool on a cutting board or towel while you work.

Step 3: Wash Your Lemons
Preserved lemons are placed in a jar whole. The peels are often used in recipes (they’re very tasty), so they should be very clean.
I rinse my lemons with warm water and scrub away any dirt, wax, and debris. I don’t use anything like soap or vegetable washes, as I’m not sure those are designed for weeks of storage in the refrigerator.
Step 4: Slice Six Lemons
I like to preserve lemons in slices. They fit nicely in my jars, and slices are a lot easier to use in recipes without much fuss.
Using your sharp knife, remove the ends of six lemons and cut them into quarters – but don’t slice all the way through.
Keep them connected at the bottom.
They look a little like flowers at this stage. Open your lemons and sprinkle them with salt.

You can preserve whole lemons instead. For this method, cut off both ends of lemons.
Poke holes in the lemons at even intervals to allow the salt to get inside the fruit.
Step 5: Add Salt to Jar
Place 2 tablespoons of canning salt in the bottom of each prepared jar.
This layer of salt will bubble up and permeate the fruit as it sits inside the jars.

Step 6: Add Lemon Slices to Jar
Add one lemon to your jar, and press down with your fingers to help some juice escape. Repeat until your jars are filled with prepared and salted lemons.
Some people use things like spoons or fruit muddlers to pack the lemons in the jars. I find that my fingers work better, as I have more control and can apply even pressure.
Step 7: Cover Lemons with Juice and Salt
At this stage, your jars will be filled with both lemons and salt. However, you may have a few pockets of air left behind.
Your lemons should be completely covered with fluid while they sit inside your refrigerator.
Juice your final two lemons carefully. Collect all of that juice and pour it over your lemons inside the jars to cover them.
Then, add another tablespoon of salt to the top of your jar.

Step 8: Seal Your Jars
Your lemons shouldn’t be exposed to air while they sit inside your refrigerator. I use plastic lids to cover my preserved lemons.
Unlike metal lids, they don’t rust or corrode, and they screw on tightly.

Place a lid on each jar and ensure it’s on very tightly. Place these prepared jars in your refrigerator for storage.
Step 9: Shake Your Jars
During the first 2 weeks, shake your jars regularly to help the salt and juice move throughout the lemons. I like to shake mine every time I open up the door.
After 2 weeks, your lemons are ready for use. Remember to shake the jars periodically to keep the fruit fresh and covered with salt and liquid.
How Long Do Preserved Lemons Last?
Preserved lemons aren’t canned or otherwise made shelf-stable, so they must be kept in the refrigerator until you use them.
Organizations like UCHealth say preserved lemons kept in the refrigerator can last for at least 6 months.

I rarely have a jar in my refrigerator for a full 6 months, so I’ve never tested this theory. I typically like to make preserved lemons and use them within about 6 weeks.
Ideas for Using Preserved Lemons
Preserved lemons are tangy and salty, so they’re perfect for all sorts of recipes. These are a few of my favorite ways to use them:
- Add preserved lemon (with the rind) to chicken salad.
- Add preserved lemons to chicken pieces before baking.
- Mix preserved lemons with cream cheese for a tasty dip.
- Chop your preserved lemons and add them to rice.
- Top salads with chopped preserved lemons.
- Garnish seafood dishes with preserved lemons.
- Cook carrots in a broth made tangy with preserved lemons.
- Squeeze preserved lemons on baked potatoes.

Ingredients
- 8 small lemons
- Up to 1 cup canning salt
Instructions
Choose Your Lemons
- The best lemons for this recipe are small and thin-skinned. They fit into a jar without much pressure and have plenty of flesh for your recipes. Meyer lemons are preferred for their sweeter flavor, but any small lemons will work. Ensure all lemons are very ripe, fragrant, and free from bruises or mold.
Sterilize Your Jars
- Sterilizing your jars is crucial since the lemons will sit in the same jar for weeks. Wash the jars with hot water and soap, then place them in your water canner. Cover the jars with water and bring to a boil, letting them simmer for about 5 minutes. Using a jar lifter, remove the jars from the canner and let them cool on a cutting board or towel.
Wash Your Lemons
- Preserved lemons are placed in a jar whole, so it’s essential to start with very clean lemons. Rinse the lemons with warm water and scrub away any dirt, wax, or debris using your fingers or a vegetable brush. Do not use soap or vegetable washes, as they are not designed for long-term storage in the refrigerator.
Slice Six Lemons
- Slice six lemons into quarters without cutting all the way through, keeping them connected at the bottom so they resemble flowers. Open each lemon and sprinkle generously with salt, ensuring the salt gets trapped inside the slices.
Add Salt to Jar
- Place 2 tablespoons of canning salt at the bottom of each prepared jar. This layer of salt will bubble up and permeate the lemons as they sit in the jars.
Add Lemon Slices to Jar
- Add one salted lemon to each jar, pressing down with your fingers to help some juice escape. Continue adding and pressing down until the jars are filled with prepared and salted lemons. Use your fingers for better control and even pressure.
Cover Lemons with Juice and Salt
- After filling the jars with lemons, ensure they are completely covered with juice. Juice the final two lemons carefully and pour the juice over the lemons in the jars. Add another tablespoon of salt to the top of each jar. This ensures that the lemons remain submerged in a salty brine.
Seal Your Jars
- To prevent air exposure, use plastic lids that screw on tightly, as they won’t rust or corrode. Place a lid on each jar and ensure it is screwed on very tightly.
Shake Your Jars
- During the first 2 weeks, shake your jars regularly to help the salt and juice move throughout the lemons. Shake them every time you open the refrigerator door to distribute the brine evenly.
Store Your Jars
- After the initial 2 weeks, your preserved lemons are ready for use. Continue to shake the jars periodically to keep the lemons fresh and covered with salt and liquid. Store the jars in the refrigerator.
Use Your Preserved Lemons
- After at least 2 weeks, your preserved lemons are ready to enhance your culinary creations. Use them in a variety of dishes to add a tangy, salty flavor.
Notes
- Lemon Selection: Use small, thin-skinned lemons like Meyer lemons for the best flavor and ease of packing into jars. Ensure all lemons are ripe, fragrant, and free from blemishes or mold.
- Salt Quantity: The amount of salt can be adjusted slightly based on your taste preference, but it’s essential for the preservation process. Ensure each lemon is generously salted.
- Sterilization: Properly sterilizing your jars prevents contamination and ensures the lemons are safely preserved. Always inspect jars for any damage before use.
- Storage: Preserved lemons are not shelf-stable and must be kept in the refrigerator. They can last for at least 6 months, but they often improve in flavor over time.
- Plastic Lids: Use plastic lids instead of metal ones to prevent rusting and ensure a tight seal without corrosion.
- Regular Shaking: Shaking the jars during the first two weeks helps distribute the salt and juice evenly, promoting effective preservation.
