Preserved Lemons

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Keep these on hand to use like a chutney or to wake up bland dishes like plain rice.

  • Servings: Yield 40
  • Prep Time: More than 60 Minutes
  • Cook Time:  
  • Level: Beginner
  • Course: Side Dish


10 lemons, washed thoroughly
1/2 c. kosher salt
3 cinnamon sticks, toasted
1 Tbsp. cloves, toasted
1 Tbsp. coriander seeds, toasted
2 bay leaves
2 Tbsp. sugar
2 c. fresh lemon juice


Sanitize a 4-c. Mason jar. Slice lemons into quarters, from top to bottom, without going completely through the fruit. The quarters should still be held together by the base of the lemon.
Sprinkle a little salt into the quarter cut of each lemon. Place the lemons into the Mason jar, packing each one tightly inside with the others.
Add all of the spices on top and add the remaining salt and sugar. Pour the fresh lemon juice over the lemons to cover. Place a tight-fitting lid on the jar and shake the lemons and spices to combine.
Let the lemons preserve for 21 days in a cool dry place, shaking every day to ensure the juice, sugar, salt and spices touch all the lemons. Refrigerate after 21 days. To use lemons, remove a quarter at a time and rinse each one well. Use to flavor soups, stews or rice dishes.