By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 20
1 cal · 20160 min
Preserved Lemons
Recipe GLPR8a251dcba760f6
A traditional Mediterranean condiment made by curing fresh lemons in salt and sugar. After two weeks of fermentation, the lemons develop a complex, tangy flavor with soft, edible rinds. Use them in tagines, marinades, dressings, and countless savory dishes. Each jar yields about 20 preserved lemon quarters.
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Ingredients
9 whole lemons
½ cup kosher salt
¼ cup granulated sugar
Directions
Scrub the lemons under cool running water to remove any dirt or debris, then pat dry with a clean cloth.
Trim a thin slice from the stem end of each lemon. Cut each lemon into quarters lengthwise, stopping just short of cutting all the way through so the quarters remain attached at the base.
In a small bowl, combine the kosher salt and granulated sugar, mixing well to distribute evenly.
Working with one lemon at a time, pack the salt and sugar mixture generously into the cuts of each lemon, using about 1 tablespoon per lemon.
Layer the salted lemons into a clean glass jar, pressing down firmly with each addition to release the juice. Pack them as tightly as possible.
Cover the jar with a clean lid and leave it at room temperature, away from direct sunlight. Over the first few days, shake the jar daily to redistribute the salt and help release more lemon juice.
After 2 weeks of fermentation at room temperature, the lemons will soften and develop a rich, complex flavor. The brine should cover the lemons; if not, make fresh brine with salt and water to top off. Refrigerate and use as needed for up to 6 months.
Comments
This is a two-week fermentation project, not a 20,160-minute (14-day) prep that happens in one sitting—budget the real time as hands-on work spread over weeks with a jar on the counter. Lemons and salt are cheap and available everywhere in Charlotte, and you'll end up with 20 servings' worth of a shelf-stable condiment that reheats into braises, tagines, and grain bowls. The caveat is commitment: it demands patience and a cool spot, and the payoff is worth it only if you cook North African or Mediterranean food regularly enough to use preserved lemons before they spoil.
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