Preserved Lemons

preserved lemons salt cinnamon cloves peppercorns coriander seeds pickling spice mason jar fermented cultured gut health Heal Your Gut Cookbook Hilary Boynton Mary G. Brackett

By  Hilary  Boynton  and  Mary  G.  Brackett

Makes  1-2  pints

This  is  an  easy,  great  recipe  inspired  by  my  friend  Alex  Lewin,  author  of  Real  Food  Fermentation.


  • 1½  pounds  organic  lemons  and/or  limes,  at  room  temperature
  • ¼  cup  sea  salt
  • Assorted spices of choice:   a cinnamon stick, a bay leaf, a few cloves, a few peppercorns, a handful of coriander seeds, or a shake of pickling spice
  • 1 pint-sized mason jar with tight-fitting lid


Wash the lemons or limes. Cut each piece of fruit in half, then score deeply with an X  across the inside of each half. Discard the seeds. Put some salt in the bottom of the jar, then add some spices and a fruit’s worth of wedges (cut-side down). Repeat layer by layer until the jar is full, leaving 1 inch at top. Press down firmly to make sure all of the fruit is covered by juices. If you need to top off the jar, use the juice from one more fruit. Close the jar, and store at room temperature out of direct sunlight. Leave on the counter for a week, opening daily  to  pack down the fruit.  Leave out, as flavor will deepen throughout  the  year - or you can place the jar in the refrigerator at any time to slow down the fermentation.

These recipes are from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green Publishing, 2014), and are used with permission of the publisher. For more information, visit

Check out other recipes from Hilary Boynton and Mary G. Brackett:

Cauliflower "Couscous"

Coconut Butter Bread

Moroccan Chicken

Published in the Price-Pottenger Journal of Health and Healing
Spring 2015 | Volume 39, Number 1
Copyright © 2015 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide

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