The Salt Chef’s Preserved Lemons Recipe

By Chef Beau du Toit and Craig Cormack

by Tia

Preserved Lemons

Preserved lemons are an affordable and flavourful recipe and they are also easy to make.

Prep Time 15minutes

Yield – 500ml jar


5 large lemons

¼ cup of salt


Ensure you have a clean 500ml glass jar.

Add 1Tbsp of salt to the bottom of the jar.

Juice 2 of the lemons

Slice 3 of the lemons into quarters, but do not slice all the way through.

Gently open these 3 lemons and sprinkle them liberally with salt, then carefully push them back together.

Place 1 of the salted lemons in the bottom of the jar, then add 1 Tbsp of salt. Then add the next lemon/ clementine, followed by 1 Tbsp of salt and then finally the 3rd lemon followed by the 1Tbsp of salt.

Add the juice from the 2 juiced lemons to cover the fruit.

Put the lid onto the jar and store the jar in a warm, dry place – not the fridge – and shake once daily for 3 to 4 weeks in order to distribute the salt evenly. Once you open the jar to enjoy the lemons, then you will need to put it in the fridge to ensure no bacteria gets into the jar.

Preserved lemons and their juices are good for roughly 1 year!

Preserved lemons have been known to promote good heart health and offer great anti-inflammatory properties.

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!