Why Not Preserve Your Lemons

It’s lemon season! We now face the greatest problem: what do we do with all the beautiful lemons littering our backyard? You can only give so much to family and friends, and we don’t want the lemons to end up in the hands of the possums and other animals who may be living in the yard.

This easy recipe to preserve lemons makes a wonderful gift for Christmas, birthdays, or any other special occasion. Preserved lemons are long-lasting. I have preserved lemons that were made over two years ago and they still work perfectly!

This method can also be used for limes. Keep the limes safe! One jar each will be a big hit with your friends at Christmas.

When using preserved limes or lemons, it is important to remember that the skin is what we are actually after. You should scrape the pulp out and then throw it away. There is no need for the brine or pulp. Make sure you wash the skin to get rid of any salty taste.

Preserved Lemons make great tagines, stews and couscous as well as salads. Preserved lemon is an important part of Moroccan cuisine. Find some Morrocan recipes to make use of this wonderful produce.

I hope you enjoy!


  • Large pickling jar or jars
  • 10 lemons with thin skins plus 1 lemon juice
  • 480g (1 1/2 cup) rock salt
  • 1 Liter boiling water
  • 8 cardamom pods
  • Optional: 2 small red chillies
  • Optional: 2 bay leaves
  • Olive oil, to cover


  1. Let the lemons soak in water for 3 days. This helps to disperse the acids and gas contained in the fruit. This step is optional, but will result in a better product.
  2. Take the lemons out of the water. Cut four slits from each end.
  3. To catch juice and salt, place the lemon on a bowl. Then fill the slits with rock salt and place in a 2-liter preserver jar. Continue with the remaining lemons.
  4. Boil the water to cover the lemons. The lemon juice, salt, and cardamom pods can be added to the lemon juice.
  5. If you wish, you can also add bay leaves and chillies to enhance the flavour and decoration.
  6. Close the lid tightly and keep it in a cool place for at least one month before you use it.
  7. Properly preserved lemons can last for many years

Guy Besley is a chef, a passionate foodie, and a skilled cook. Although he no longer cooks for a living, his passion for food has been expanded by the opportunity to share his knowledge and skills with those who are important to him: his friends and family. The interest of guys goes beyond creating the perfect meal. It is about the experience and using the best ingredients.

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