By Chef Jo Ann Kim

July 2021

Makes 1 quart jar


  • 5 lemons to be preserved
  • 5 tsp salt
  • 3-4 lemons, juiced
  • 1 tsp pink peppercorns, toasted
  • 2 large bay leaves
  • 1 quart jar, cleaned


  • Slice ends off lemons. Slice a deep "x" into one lemon end, careful not to slice all the way through to keep the base intact.
  • Stuff each lemon with a teaspoon of salt, then place into a clean jar. Repeat with all lemons, pressing them in as you go.
  • Juice remaining lemons to cover preserved jarred lemons in liquid. Add toasted peppercorns and bay leaves.
  • Shake the jar daily for 3 days to evenly distribute salt. Then keep it in a cool, dark place for about 4 weeks.
  • Enjoy!