Preserved Lemons

By: The Local Palate
preserved lemons in a jar

The art of preserving lemons is a waiting game, as the magic happens over time. In Shepherdstown, West Virginia, Chelsea Hott of Alma Bea makes her own by immersing whole lemons in a mixture of salt and lemon juice and allowing them to ferment for several weeks

recipe heading-plus-icon


Makes 1 quart

  • 10 small organic lemons, scrubbed
  • 1 cup kosher salt
  • Olive oil, as needed
  1. Cut lemons from top to bottom, but not all the way through, into four quarters still attached to the bottom rind.
  2. Pack salt into the cuts of the lemons and place into a clean jar. Cover and let sit at room temperature for 24 hours. After 24 hours, press the lemons down with a metal spoon or a gloved hand to release more juice. Cover and shake to help dissolve the salt. Repeat this step for three more days, until the lemons will have compressed to half their size.
  3. On day six, add enough olive oil to submerge the lemons and cover completely. Cure lemons in the refrigerator for one month. Before using, rinse lemons to remove excess salt.
  • Recipe by
    Chelsea Hott, Alma Bea, Shepherdstown, West Virginia

Related Recipes


Strawberry Arugula Salad with Hazelnuts and Feta

Chefs from Stars Rooftop Bar and Grill in Charleston, South Carolina share a delightful [...]


Blistered Persimmon & Radicchio Salad

Hadley Long makes a blistered persimmon and radicchio salad with Belgian endive, feta, spiced [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue