Preserved Lemons

When life gives you lemons .......

Preserve them..... We recommend using preserved lemons with salads, summer cocktails, BBQ marinades, stirred into rice, or served with fish, but there are loads of ways to use this gorgeous Moroccan/ Indian condiment... ⁠

The pickled pulp and liquid can be used in Bloody Marys (and other beverages where lemon and salt are used), and the flavour also combines well with horseradish, as in American-style cocktail sauce.⁠

Prep time: 15 minutes
Cooking time: 0
Serves: 4


  • 1-2 Lemons - Cut into quarters or eights lengthways
  • 24g Salt
  • 2 Bay leaf
  • Tblsp Peppercorns


  1. Cut lemons lengthways.
  2. Add to sterilised jar. (see our jar sterilising method here)
  3. Add salt and allow to sit for an hour until the liquid is sufficient to cover the
  4. Add bay and peppercorns. (bearing in mind this is for aesthetic purposes, it won't actually impact the taste)⁠
  5. Leave the jar in a cool dark place, and turn the jars every day. ⁠
  6. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown.⁠
  7. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. ⁠
  8. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely.