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How to Make Preserved Lemons

How to Make Preserved Lemons

5 from 49 votes
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Course: Side Dish
Cuisine: Mediterranean
Keyword: Pickles, Preserved Lemons
Prep Time: 3 minutes
7 days
Total Time: 7 days 3 minutes


  • Sterilised Kilner Jar


  • 6 Lemons (note: 2 of these you just require the juice)
  • 1 cup Maldon (or sea) Salt
  • 2 Bay Leaves
  • 5 Whole Cloves
  • 1 Cinnamon Stick


  • Slice four of your lemons lengthways into quarters but leaving them joined at the stem end, in other words so you can open them up with your fingers like a flower but so they stay in one piece. Place in a large bowl.
  • Juice the remaining two lemons and set the juice to one side
  • Open the lemons up and fill up with the salt, making sure you get in between each cut edge.
  • Close them up as tightly as you can and put into the jar with any remaining salt.
  • Add the juice of two lemons, a Cinnamon stick, a Bay Leaf a couple of whole cloves and seal tightly in your sterilised jar. Shake well to amalgamate.
  • For the next week, store in a cool dry place and shake once a day. After this, place the jar of lemons into a fridge for four weeks. After this time they will then be ready to use. The lemons will keep in the fridge for about 6 months.
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