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A glass jar filled with lemon slices, herbs, and coarse salt, showing a preserved lemon mixture with visible spices packed between the lemon layers.

Preserved Lemons

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Whole lemons get deeply salted, spiced, and packed into jars where time transforms them into something rich, briny, and wildly versatile. Use them to punch up vinaigrettes, dressings, or braises.
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Prep Time 15 minutes
Cook Time 3 minutes
Cure 24 days 12 hours
Total Time 24 days 12 hours 18 minutes
Servings: 12 whole lemons
Course: Pantry
Cuisine: Mediterranean, Moroccan
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large lemons
  • 3 tablespoon coriander seeds
  • 3 tablespoon fennel seeds
  • 2 cups kosher salt
  • 1 dried guajillo chile
  • 6 thyme sprigs
  • ½ cinnamon stick crushed
  • 2 bay leaves crumbled

Equipment

  • Large Mixing Bowl
  • Paring knife
  • 2-quart glass jar with airtight lid
  • Small sauté pan

Method
 

  1. Cut a deep X into the top of each lemon, stopping about ¼ inch from the base so each one opens like a flower but stays intact.
  2. Toast the coriander and fennel seeds in a dry pan over medium heat until fragrant and just browned, about 3 minutes.
  3. In a medium bowl, mix together the kosher salt, toasted spices, guajillo chile, thyme, cinnamon stick, and crumbled bay leaves.
  4. Working over a large bowl, stuff each lemon with the salt-spice mixture, gently pressing it in to release juice and start breaking down the flesh.
  5. Once all lemons are packed, pour any remaining spice mixture over the top and gently toss with your hands.
  6. Pack the lemons into a clean 2-quart glass jar, pressing them down firmly to submerge them in their own juices.
  7. Pour in any remaining liquid and aromatics from the bowl.
  8. Seal the jar and leave it at room temperature, out of direct sunlight, for 3 to 4 weeks until the rinds are soft.
  9. They’ll keep sealed and unrefrigerated for up to 6 months.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: let the jar cure at room temperature, out of direct sun, for 3-4 weeks until the rinds soften. Once cured, they keep sealed and unrefrigerated for up to 6 months. After you open the jar, keep it in the fridge and use a clean utensil each time to keep them from spoiling.

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