Preserved Lemons with Spices

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  • Hands-on Time: 20 mins
  • Makes: 1 quart

Add new depth of flavor to your lemon dishes and drinks, along with the extra benefits of fermented fruit with this wonderfully spiced preserved lemons recipe. And save yourself some trips to the store — you'll always have some lemons handy!



    1. Into canning jar, alternate adding salt, pickling spice and lemon skin wedges, packing down tightly as you go, until everything is in jar.

    2. Pour reserved juice into jar over other ingredients.

    3. Close jar lid tightly and leave at room temperature.

    4. Once per day for the first few days, open lid, pack down contents until liquid rises over them, and reclose lid tightly.

    5. The lemons are done after two weeks minimum, but they continue to develop indefinitely, as long as they're kept at room temperature. Alternatively, once they're done, you can store them in the refrigerator.

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