Preserved Lemons

My first canning attempt :)
I'll be away on an extended weekend to the most awesome place on earth, home :) Lucky for me, it's also my brother's birthday so more gleeful good food! It's more exciting than ever now to be cooked a good meal instead of me working for it. Love you mum!

While I'm gone I didn't want the extra lemons to lame around doing nothing so I've decided to literally sit them in good use! I flipped through a couple of cook books lately and using preserved lemons are popping up here and there in recipes.

I've already narrowed down the exciting dish that I'll attempt in 3 weeks time (that's how long my lemons will be sitting, usefully) is actually lobster! Justin has also agreed to go far and away to fetch some, at least that's the plan :)

I'm only using a small jam jar with limited lemons but feel free to up the numbers accordingly. I've also picked the most basic of lemon preservation recipe from all my web reading, Put Up or Shut Up, Simply Recipes, 101 Cookbooks and David Lebovitz

  • 4 lemons
  • ½ cup sea salt
  • 1 jam jar, rinsed 
  1. Sterilise glass jar and lid by cupping it upside down in a shallow pan filled with water on rolling boil for 5 minutes. Turn the heat off and lift it only when lemons are ready
  2. Scrub lemons clean and slice off the rounded bit of the stem
  3. Use only 3 lemons and slice them each in quarter but careful to stop an inch before the pointy tip so that they are still attached at the base
  4. Rub sea salt in between the crevices and all over the exterior. Be generous with the salt, use more if necessary
  5. Squish lemon pieces tightly in the jar to get the juice flowing
  6. Squeeze juice from the last lemon to ensure all lemons in jar are submerge in juice
  7. Top it with remaining sea salt and seal jar tightly
  8. Let it sit in a cool dark area for 3 days and at least another 3 weeks in the refrigerator (flip it upside down occasionally) until lemon rinds soften
I can't exactly say if my canning method is successful but I can report back in 3 weeks time :) I'm so awfully excited! So stay tuned 


  1. Very cool! I've only tried canning once, and it was . . . well, not a fiasco, but certainly a lot more challenging than I thought (partly because we lacked some of the proper equipment, I think). Can't wait to hear the verdict on the lemons!

  2. I'm hoping my Meyer lemon trees give me more lemons next year than they did this year because I really want to preserve some. Can't wait to see how you use yours!

  3. Nice photography! I've never tried 'preserving' anything, because I always thought that it would mean a lot of work, but it doesn't seem to be so hard, thanks for sharing this...!

  4. Your preserved lemons look lovely. It's such a shame not many people preserve things anymore.

    I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.

  5. aww these look beautiful !
    i love the jar top as well, very cute

  6. great idea! i've never thought to do this!

  7. This looks so beautiful, I love your photography. I'll have to give this a try instead of buying mine all the time :)

  8. I've never tried canning anything! Thanks for the inspiration...they already look gorgeous, can't wait for your lobster dish. Oh, I have the same jar, love the cute pink polkadots hehe

  9. Lucky you get to go on a vacation! Have fun! What a great way to preserve the lemons too!

  10. @lisa is cooking
    How wonderful to have a lemon tree in your backyard!

    @Jen (Taste of Home)
    Hehe, what a coincident! :)

    @Little Corner of Mine
    Thanks! Always good to be home, even if it's short ;)

  11. home is always the best place :D i've been seeing lots of preserved lemon recipes too but i don't know what to do with them. instead i slice them thinly and "preserve" them in honey to make concentrated honey lemon haha