Preserved Lemons
Prep time
Total time
  • 8 pieces lemons, scrubbed clean + extra if needed
  • ½ cup kosher salt
  1. Cut a cross pattern on top of the lemons up until ¾ down the whole fruit. Gently open them and making sure the quarters are still attached to each other.
  2. Generously sprinkle salt all over the lemons, inside and out. Do this on top of a plate so you catch any unused salt. Do it with the remaining lemons.
  3. Place lemons in a jar with the salt while pressing them down to extract the juices out of the lemon. Fill the jar with lemons and make sure juices cover everything, you might need extra lemon juice to do this. Top it with the excess salt from the plate then cover the jar tightly.
  4. Leave jar in a cupboard not the refrigerator then every couple of days turn the jar upside down to evenly mix the juices.
  5. After 3 weeks to a month your preserved lemons are ready for use, any unused preserved lemons at this point should be refrigerated.
  6. To use preserved lemons, rinse it thoroughly with water to remove the salt, remove the seeds as well.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at