Spiced Preserved Lemons

With this easy salt fermentation, lemons can be mellowed so they are a delicious addition to salads, beans and stews. The recipe takes 20–30 days.
By / Photography By Gary Beverly | February 15, 2015


Rinse and wipe lemons dry. Quarter them lengthwise, leaving them attached at the ends. Remove the seeds and sprinkle them with salt. Then reshape the fruit. Put a little salt on the bottom of the canning jar. Pack in the lemons and press them down firmly exuding the juices, adding the spices and more salt between layers. Press lemons down so the juice covers them. Add freshly squeezed lemon juice if necessary. Leave about ½ inch air space and screw down the lid.

Set the lemons in a warm place and let them ferment. Shake the jars daily. After 20–30 days the lemons will be ready to use. Refrigerate. Rinse before using to remove excess salt and any white scum, which is harmless.

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  • 2 pounds backyard or organic lemons
  • ¼ cup, more if desired salt
  • 1 cinnamon stick
  • 3 allspice berries
  • 6 coriander seeds
  • 4 black peppercorns
  • 1 bay leaf
  • Freshly squeezed lemon juice, if necessary
  • 1 (1-quart) wide-mouth glass canning jar
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