Spiced Salt-Preserved Lemons

Condiment

Spiced Salt-Preserved Lemons

Pack firmly and keep every wedge beneath lemon juice while the peel softens.

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Yield
1 small jar
Cuisine
North African-inspired

Bring it to the table

Use lemon juice to cover

Add freshly squeezed lemon juice as needed to cover the wedges. Leave headspace beneath the lid.

At the table

Rinse a wedge, discard the flesh and mince the peel for a dish. Taste before adding more salt.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 medium lemons — for packing
  • 2 tbsp pure non-iodized salt — at least 1 tablespoon per lemon packed
  • additional fresh lemon juice — as needed to submerge the wedges
  • 1/2 cinnamon stick — optional
  • 1 tsp coriander seeds — optional
  • 1/2 tsp black peppercorns — optional
  • 2 whole cloves — optional

A few useful notes.

Use salt and lemon juice for this method, with no added water brine.

Jar size and extra juice depend on the lemons.

The cooking plan

How to make Spiced Salt-Preserved Lemons.

  1. Clean a pint jar or a jar large enough for the lemons. Scrub and dry the fruit, trim the ends and cut into wedges.

  2. Layer wedges with salt and optional spices, using at least 1 tablespoon salt per packed lemon. Press firmly to release juice. Add fresh lemon juice until all wedges are submerged, leaving headspace, then cover.

  3. Keep at room temperature for 2–4 weeks, with the wedges submerged, until the peel softens. Refrigerate when ready.

  4. Keep refrigerated for storage and use clean utensils to remove portions. Rinse before using to remove excess surface salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Spiced Salt-Preserved Lemons

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Lemon wedges cured in salt and their own juice, with cinnamon, coriander, peppercorns and cloves.
Print Recipe
Servings: 1 small jar
Course: Condiment
Cuisine: North African-inspired
Ingredients Instructions Notes

Ingredients
  

  • 2 medium lemons for packing
  • 2 tbsp pure non-iodized salt at least 1 tablespoon per lemon packed
  • additional fresh lemon juice as needed to submerge the wedges
  • ½ cinnamon stick optional
  • 1 tsp coriander seeds optional
  • ½ tsp black peppercorns optional
  • 2 whole cloves optional

Instructions
 

  1. Clean a pint jar or a jar large enough for the lemons. Scrub and dry the fruit, trim the ends and cut into wedges.
  2. Layer wedges with salt and optional spices, using at least 1 tablespoon salt per packed lemon. Press firmly to release juice. Add fresh lemon juice until all wedges are submerged, leaving headspace, then cover.
  3. Keep at room temperature for 2–4 weeks, with the wedges submerged, until the peel softens. Refrigerate when ready.
  4. Keep refrigerated for storage and use clean utensils to remove portions. Rinse before using to remove excess surface salt.

Notes

Use salt and lemon juice for this method, with no added water brine.
Jar size and extra juice depend on the lemons.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

When are they ready?

Usually after 2–4 weeks, once the peel is soft.

Which part do I use?

Rinse, remove the flesh and mince the peel.

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