My version of small batch preserved lemons is an easy way to ferment the lemons, prepping and making the preserving process seamless.
If you’ve ever bought preserved lemons at a fine grocer or speciality foods shop and wondered if you could make a small batch at home, the good news is, yes — and it’s surprisingly simple. The salt-cure method is traditional in North African and Middle Eastern kitchens, and it’s quite perfect for a small jar or two.
I love making small batch ferments, especially if I know I am only going to need to for a recipe or two. It’s ideal because sometimes, I must travel, and I absolutely love having something fermenting whilst I am away and coming back to a glorious result. It’s a real treat!
The process is essentially a controlled fermentation—salt is a naturally preserving mineral. Salt draws moisture from the lemons, which then dissolves the salt and creates a briny lemon juice that both softens the rinds and protects them from spoilage.
How does it work?
Over time, the lemons transform—softening into smooth gems with sun-soaked flavour and a delicate, almost translucent rind. In just three to four weeks of slow alchemy, they’re ready to be tucked into cooler storage, awaiting to flavour your next dish.
At this stage, each lemon carries a depth that elevates even the simplest dishes—think golden tagines, bright salads, or grain bowls kissed with citrus.
Before using, you can rinse away the excess salt, then slice or chop the rind to your liking. Sometimes the peel alone is enough; other times, the entire lemon finds its way into the dish, elevating it for that distinct unmistakable bite of preserved citrus.
If your lemons stay nestled in their briny liquid veil, they’ll keep beautifully, and it’s so fragrant. Keep them at the ready whenever you need.
Ways to Slice for Preserving
You may use a few methods for slicing and cutting the lemons in the prep. Below, I am showing you a quick and simple way to slice the lemons into large wedges.
You can also just keep the lemons whole, especially if you’re using very small lemons.
Alternatively, you can slice the lemons lengthways, but you would keep them attached to the bottom instead of running your knife all the way through the lemon. In this method, the lemon wedges are quartered but still attached at the base.
Whichever way you slice your lemons, here’s an easy way to make your own preserved lemons. I have also provided you with several ways to use them. In my home, we use preserved lemon in many dishes, from cooking to baking. Of course, the most traditional way you’ve likely heard of it is being used in a tagine or stews.
BELOW: PRESERVED LEMONS AT 4 WEEKS+
You can see the difference in the liquid. Cloudy liquid, silky and delicate lemon wedges.
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Small-Batch Preserved Lemons
Description
Learn how to make small-batch preserved lemons with sea salt — a simple, elegant kitchen ritual that transforms ordinary lemons into soft, citrusy jewels perfect for brightening tagines, salads, and dressings.
Yield: 1 pint jar (about 4–5 lemons)
Prep Time: 10 minutes | Fermentation: 3–4 weeks
Ingredients
Method:
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Prep:
Equipment: You will need coarse kosher salt (or coarse sea salt) and a pint jar with a lid. I like wide-mouth jars.
- To start, make sure you have a sterilised jar beforehand.
- If you already have a sterilised jar, skip to the next step. To sterilise it, fill a jar with boiling water, then allow the boiling water to sterilise it for about 2-3 minutes. Pour out the water and allow it to dry on its own entirely. Submerge the lid with boiling water also.
- Wash and scrub the lemons well to remove any dirt, and place them on a clean towel to dry completely.
If you need to sterilise more than one jar, follow the method here.
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Preserving the lemons:
- Slice off the ends of all the lemons. Cut one lemon in half, then cut it in half again (you will have 4 wedges). You can cut them into 4 to 8 wedges per lemon. Do this for each lemon. Alternatively, you can leave the lemons semi-whole by making wedged slices without cutting through the lemon, leaving the base of the lemon attached. See FAQs. and images above.
- Now, spoon in around 1 tablespoon of salt into the dried, sterilised jar.
- With clean hands, add a couple of wedges of lemon at a time in the jar, pressing the lemons down in the jar. Generously sprinkle salt on top of the lemon wedges. Repeat this step by layering the lemon wedges in the jar, firmly pressing them in the jar, and generously adding a tablespoon or more of salt on top of each batch/layer of lemon wedges until the jar is full. Ensure that each wedge of lemon has a generous sprinkle of salt on it (about a tablespoon per layer). Add one or two bay leaves, and/oror peppercorns to the jar of lemons.
- If the juice from packing the lemons doesn’t cover them completely, at this point, add some fresh lemon juice to submerge the lemons in the jar. You want the lemon juice to only just cover the lemons, not to fill the jar to the top. (As the lemons ferment, more juice will be released naturally).
- Firmly seal the jar securely with a lid. Leave at room temperature for at least one week, gently shaking the jar once a day to redistribute the liquid and salt. After at least one week, check the lemons by pressing them down further to squeeze more juice out of them as you can. Now, you can store the jar of lemons in a cool, dry place for 3 or 4 weeks, shoot for the latter. The longer the better, the preserved lemons will taste. *See FAQs for alternative storage options.
- When you are ready to use any of the lemons, make sure to use a clean metal fork or spoon to remove them (not your hands); this will prevent any bacteria from entering the jar.
Note
Don’t worry, if you don’t have bay leaves, try adding a few black or pink peppercorns, or a cinnamon stick to the jar for a subtle aromatic twist.
If you don’t have organic lemons, do the following:
Prepare the lemons by first washing them thoroughly, then fill a pot (with the capacity to hold 5 lemons) with water. Bring it to a boil. Place the lemons in the boiling water for 8 to 10 minutes, to clean the lemons, removing any excess dirt, and wax on the peel. Place them on a clean towel to dry completely. Remove the lemons from the pot and proceed to Step 3.
FAQs
What other ways can I use preserved lemons?
Other uses include the following:
- You can use preserved lemons in so many ways; in fact, use them in this tagine recipe.
- By rinsing the lemon wedges with water to remove excess salt before cooking, or you can make a salad dressing by using the rinds to flavour the dressing or blitzing it in a blender.
- For an extra burst of flavour for roasted veggies, add it to the baking tray before roasting to elevate your vegetables with a citrus finish.
- Add a couple of pieces when cooking any rice or grains (think, couscous, basmati, orzo) to add depth of flavour.
Bonus Tip: Try using your new preserved lemons in a lemon-infused mocktail, or any cocktail (like a margarita) next time. You’re welcome!
Do I have to put it in the refrigerator?
No, you don’t need to store the jar of preserved lemons in the refrigerator. Store the jar in a cool dry place.
After curing, it will prolong the shelf life, if you do place the jar in the refrigerator. During the fermenting/curing process it should be stored at room temperature. After the fermenting phase (4 weeks), you can refrigerate the jar, if you prefer. If properly stored, preserved lemons can last up to a year.
Do I have to cut the lemons in wedges?
No, as I have previously mentioned above, you do not need to cut the lemons in wedges. Depending on how you will use these will help you to decide on how you want to slice the lemons.
I have sliced the lemons in wedges, so that I can use these in different ways and only one at a time when necessary. Also, for this small-batch recipe, it’s simple and effective way to preserve lemons and have versatility in using one or two at a time.
If you know you will only use these for dishes like a tagine meal or similar, then you would probably want to slice them lengthways, with the bottom attached. Or you can just slice each lemon in half.
How can I tell that my lemons are ready?
The lemons are ready when the rinds have softened, and you will see a slightly cloudy, syrupy liquid in the jar(s). This happens during the fermenting/curing process.
User Reviews
I never knew you could preserve lemons with this method, a really interesting read!
Lucy | http://www.lucymary.co.uk
Thank you! Yes, it’s a great traditional way to cure them.
What a great idea! This looks like an easy recipe to follow. I love the convenience of having lemons around because they’re great with so many dishes!
Absolutely! Thank you for reading! x
Preserved lemons are a really lovely way to elevate any dish and add a pop of flavor. This preserving process actually sounds pretty simple. Thanks for sharing it with us Madison. Hope autumn is treating you well. Can’t believe it’s mid October already.
This sounds like such an easy process! Thanks for sharing!
https://melissakacar.com
This is such a great idea! I never thought of preserving lemons but they are a great addition to so many recipes. I will try this.
Julia x
https://www.thevelvetrunway.com/
Yes, absolutely. I even use them in making drinks, mocktails work well in additin to cooking. <3 Thank you.