Preserved Lemons

  • Author:
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 3- 13 oz jars 1x


Preserved lemons give a pop of flavor to salads, sandwiches and Moroccan inspired dishes.


  • Refrigeration time: 8 days
  • 2 ½ large lemons (with thick skin) (per Jar)
  • 3 ½ tsp kosher salt (per jar)
  • 1 tsp sweet paprika (per jar)
  • 1 tsp hot paprika (per jar)
  • 2 tbsp extra virgin olive oil (per jar)
  • 313 oz jars (we used Bonne Maman jam jars)


  1. Wash the lemons really well and cut them in thick slices
  2. Squeeze the juice out of one slice and place it at the bottom of the jar. Sprinkle with ½ tsp salt, 1/8 tsp sweet paprika, and 1/8 tsp hot paprika
  3. Repeat the process for each slice until the jar is full (approximately 7 slices)
  4. Drizzle the top with 2 tablespoons of olive oil
  5. Cover and shake well
  6. Refrigerate for 24 hours. Check the jar to see if the lemons have released enough juice to almost cover the jar. If they haven’t, fill it up with freshly squeezed lemon juice
  7. Refrigerate for a week before eating.
  8. Use in salads, lamb or chicken dishes, fish, etc…
  9. Enjoy! From May I Have That Recipe