Preserved lemons


by: Josey

Preserved lemon or lemon pickle is a condiment that is common in North African cuisine, especially Moroccan cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.


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serves: 1

3-4 small lemons (for each 1-pint (500-ml) canning jar)

1/4 cup (75 g) salt for each jar

Fresh lemon juice

Nutrition Facts
Preserved lemons

Servings Per Recipe: 1

Amount per Serving

Calories: 87

  • Total Fat: 0.9 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 7273.1 mg
  • Total Carbs: 28 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 7.5 g
  • Protein: 3.3 g

how is this calculated?

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1.  Cut the lemons almost into quarters, leaving them attached at the stem end.

2.  Sprinkle as much salt as you can into the cuts, then press the lemons back into shape. Push them into the jar, stem-end down, packing them in tightly-they will fit with a little persuasion.

3.  Sprinkle in the rest of the salt. Seal and leave for 4 to 5 days, giving the jar a shake every now and then, until the lemons have produced quite a lot of juice.

4.  Add enough lemon juice to the jar so that the lemons are completely covered. Seal again and leave for a couple of weeks before using.

Cooks' note:
The lemons must be small ones or they won't fit or fill the jar.

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