Olive Magazine
Preserved Lemons Recipe

Preserved lemons

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
    • + preserving time
  • Easy
  • Makes 6

Preserved lemons are available in most bigger supermarkets, but they're really easy to make at home, too. They can be used in a lot of different dishes, but are predominantly used in North African cuisine. They will keep for up to a year without refrigeration.


Follow this recipe for preserved lemons, then also read our guide on what to do with preserved lemons.


  • 250g coarse sea salt
  • 12 lemons, 6 quartered but still joined at the bottom
  • 8 black peppercorns
  • 3 star anise
  • 3 bay leaves


  • STEP 1

    Pack a little salt into each lemon and squash back into shape. Wedge them into a large sterilised jar, layering with salt, bay leaves, peppercorns and star anise as you go. (To sterilise, wash in hot soapy water, rinse and put in the oven at 140c/fan 120c/gas 1 for 15 minutes.) Pour over the lemon juice (if there’s not enough liquid to fill, top with water) then seal. Give the jar a turn every few days to redistribute the salt and leave for 4-6 weeks.


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