Spiced Preserved Lemons

Spiced Preserved Lemons
Photo by Scott Phillips


  • 1 wide-mouthed quart-size Mason jar, sterilized
  • ½ cup kosher salt
  • 1 2-inch piece of cinnamon stick
  • 6 small thin-skinned lemons
  • 2 cloves
  • 1 bay leaf

Wash and scrub 4 of the lemons thoroughly. Cut them lengthwise into quarters from the tip to within 1/2 inch of the stem end, so the quarters stay together at one end. (If you don’t have a widemouthed jar, go ahead and separate the quarters.) Juice the remaining 2 lemons. Put the cut-up lemons i...

View full recipe at Fine Cooking


Variations on Spiced Preserved Lemons

  • Spiced Preserved Lemons
    • 1 teaspoon whole coriander
    • 1 teaspoon whole cloves
    • 1 teaspoon whole allspice
    • 2 (4-inch) cinnamon sticks
    • 3 bay leaves
    • 3/4 cup kosher salt

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