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–+ servings
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.

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