Preserved Lemons

Make this Tonight - "Cinderella Shakshuka"

Prep Time
Cook Time


  • 5 tablespoons kosher salt
  • 1 ½ tablespoons sugar
  • ½ teaspoon coriander seeds
  • ½ teaspoon whole black peppercorns
  • 1 pinch ground turmeric
  • 1 pinch sweet paprika
  • 5 lemons, washed and quartered lengthwise
  • 1 small bay leaf
  • ½ cinnamon stick


  1. Mix the salt, sugar, peppercorns, coriander, turmeric, and paprika in a large bowl.
  2. Spread half the mixture over the bottom of a 1-gallon glass jar with a tight-fitting lid.
  3. Put the lemon wedges in the jar, squeezing their juices into the jar as you throw them in. Pack the lemons tightly to remove all the air, which would cause them to oxidize.
  4. Add the bay leaves, cinnamon stick, and the remaining spice mixture and pour just enough water to fill the jar to the rim. Seal and leave at room temperature for at least 2 months (3 months is even better), until the rinds are very soft. Every couple of weeks, flip the jar a couple of times to make sure all the spices are distributed evenly.
  5. To check for doneness use a clean fork to remove one lemon wedge from the bottom part of the jar and make sure the rind is completely soft.
  6. Give them a quick rinse and remove any seeds before using.