Go Back
+ servings
Quick Preserved Lemons

Quick Preserved Lemons

Adapted from The New York Times.
Servings 2 cups
Author Brandon Matzek


  • 4 unwaxed lemons (if waxed, scrub well)
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar


  • Dice whole lemons (peel, pith and pulp). While dicing, pick out any seeds and discard. Place diced lemons with their juices in a bowl. Add kosher salt and sugar, tossing to combine. Transfer to a large jar and let sit for at least 3 hours at room temperature, shaking the jar a few times per hour. Serve immediately or store in the refrigerator.