Preserved Lemons

Homemade preserved lemons make wonderful gifts, so we suggest that you check out the wide variety of useful & decorative glass storage jars available from Wares of Knutford.

Preserved Lemons
Recipe type: Condiments
  • Lemons
  • Lemon Juicce
  • Kosher Salt
  • Colander
  • Deep pot with lids
  • Canning mat
  • Quart preserving jars
  • Dishtowels
  • Canning towels
  • Lids
  • Canning tongs
  • Rings
  • Platter
  1. Wash your lemons thoroughly & set them in a colander in the sink to drain. You will need 8-10 lemons for each 1 quart canning jar that you use.
  2. Place your canning mat in the bottom of a deep pot. If you don’t have a canning mat, line the bottom of the pot with a clean cloth dishtowel. This will keep the jars from bumping against each other when you sterilize them.
  3. Stand the quart jars in the pot with their open ends facing up.
  4. Fill the pot with water so that the jars are completely covered. Bring the water to a boil. Lower it to a rolling simmer & cover the pot. Let the jars sterilize for 10 minutes without disturbing them.
  5. Lay a folded dishtowel on the counter. Remove the jars from the water with your canning tongs & place them on the towel, open side up. Never put hot jars directly onto a cool surface like a bare counter because they may shatter.
  6. Drop the lids and rings into the boiling water & turn off the heat.
  7. Slice both ends off of each lemon & cut the lemons into 4-6 wedges each.
  8. Lay the wedges out on a platter or a length of waxed paper & lightly salt them with the Kosher salt.
  9. Fill the bottom of the jars, once they have cooled enough to touch, with ½ c. Kosher salt.
  10. Fish the lids & rings out of the hot water with the canning tongs & set them on the dishtowel with the jars to cool.
  11. Squeeze each lemon wedge gently as you pack them snugly into the jars.
  12. Fill the jars with lemon juice so that the lemons are just covered. Sprinkle another layer of salt on top.
  13. Wipe any excess salt or lemon juice off of the mouths of the jars with a clean dishtowel. Seal the jars with the sterilized lids & rings.
  14. Let the jars sit at room temperature for 24 hours & then turn them upside down. Let them sit for another 24 hours, then turn them right-side up & place them in the refrigerator.
  15. Leave the jars in the refrigerator for three weeks, occasionally turning them upside down for a day or two.
  16. To use the lemons, pick one out & wash off all of the salt. Discard the seeds & pulp & grate or finely chop the lemon rind.
  17. Add visual interest as well as flavor by adding mint sprigs, rosemary, sage, thyme, peppercorns, whole cloves, whole coriander seeds, or cinnamon sticks to your preserved lemons when you pack them into the jars. Experiment by adding different combinations of herbs & spices.

Photo Courtesy of Daniella Segura

Fig & Olive Tapenade

Fig & Olive Tapenade
Recipe type: Appetizer
Cook time: 
Total time: 
  • 1 c. dried figs, chopped
  • ½ c. water
  • ⅔ c. Kalamata olives, chopped
  • ⅓ c. toasted walnuts, chopped
  • 8 oz. cream cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • salt & pepper to taste
  1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
  2. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
  3. Add olives & garlic, & mix well. Season with salt & pepper to taste.
  4. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Photo Courtesy of Meal Makeover Moms on Flickr

Pork with Sweet Onion Marmellata

Submitted by Americo
Serves 4-6


1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped
2 cloves garlic, minced 1 tsp kosher salt
1 tsp black pepper, freshly ground 4-6 pork chops
¼ c. fresh flat-leaf parsley, chopped

Onion Marmellata

¼ c. olive oil 4 large onions, thinly sliced (~3 lbs.)
¼ c. orange marmalade 1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped 1 tsp kosher salt
1 tsp black pepper, freshly ground 2 tbsp balsamic vinegar
1 tbsp sugar (to taste)


  1. For the onion marmellata, place a large, heavy pot over medium-high heat.  Add the olive oil & the onions.  Stir to combine & cook until starting to sizzle, about 2 minutes.  Add the remaining ingredients.  Reduce the heat to low.  Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits.  The onions should be a soft, jam-like consistency & a deep mahogany color.
  2. Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl.  Using your fingers, work all the ingredients together until well combined.  Rub the herb mixture over the pork chops.  Cover with plastic wrap & reserve in the refrigerator.
  3. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator.  Place a grill pan over medium-high heat or preheat a gas or charcoal grill.  Grill the pork chops to medium, about 7 minutes a side depending on thickness.  To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley.  Serve immediately.

Super Easy Rosemary Potatoes

Submitted by jennifer_ann7


1½ lbs red potatoes, quartered 1 tbsp butter
1 tsp garlic, minced 1 tsp dried rosemary
½ tsp salt ¼ tsp pepper


  1. Organic Red Potatoes by artizone on FlickrPlace butter & garlic in 8″ square baking dish.
  2. Microwave for 45 seconds or until butter melts.
  3. Add rosemary, salt, pepper & potatoes.
  4. Toss well. Cover & microwave for 7-10 min.
  5. Carefully remove cover (steam is VERY hot) & poke a potato with a fork to check for tenderness.
  6. If they aren’t done, re-cover & continue to microwave at 2 min. intervals until cooked.

Breast of Chicken Maya-fique

Submitted by Maya/Malibu Hardy
Serves 8


4 whole chicken breasts, split (about 3 lbs) ¼ c. butter or margarine
2 c. sliced mushrooms 2 cans Cream of Chicken soup
1 large garlic clove, minced 1/8 tsp crushed tarragon (rosemary works too)
½ c. white wine generous dash crushed oregano


  1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
  2. Brown chicken in butter; remove. Brown mushrooms.
  3. Stir in soup, garlic, & seasonings; add chicken.
  4. Cover & cook over low heat for 45 minutes, stirring occasionally.
  5. Add white wine & heat slowly. Serve with wild rice mix.