My F&W
quick save (...)

Preserved Lemons

  1. Juice of 1 pound of lemons plus 1 pound of lemons, scrubbed
  2. 3 cups kosher salt
  3. Tightly Sealed Bucket/Jar
  1. Make 2 perpendicular slices halfway down the long plane of each lemon so that it is partially quartered but still intact.
  2. Salt each lemon liberally and place in a bucket, layering salt and lemons and packing them in tightly so that each lemon is in complete contact with salt. Cover the top with salt and pour the lemon juice into the bucket.
  3. Cover tightly and store for one month, flipping the bucket every week or so to ensure an even cure.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.