Technique Tuesday: How to Preserve with Salt
Prep time
Total time
You can use any kind of lemon you want here. Some people prefer to salt thin skinned Meyer lemons. Others prefer robust everyday lemons. I have used this same recipe to preserve both Persian limes and Key limes too.
Recipe type: Condiment
Serves: 1 quart
  • 1 pound lemons
  • ⅓ cup sea salt
  • Additional bottled lemon juice or additional lemons
  • 1 quart Mason jar
  1. Wash and scrub lemons.
  2. Cut each lemon into quarters – but keep them attached at the stem edge. Don’t worry if you mistakenly cut all the way through, it still works.
  3. Stuff each lemon with the salt.
  4. Put into the jar, pushing down with a wooden spoon.
  5. If any salt is leftover, add it to the jar.
  6. Cover jar and place in the refrigerator for 3-4 days.
  7. After 3-4 days, press the lemons down again with a wooden spoon. Add more lemon juice if necessary to fully cover the lemons.
  8. Return jar to the refrigerator for at least a month.
Recipe by Seed to Pantry at