Quick-Cured Lemons

This citrus preservative is a delicious condiment for roasted meats, vegetables, even salads. Using only a few ingredients and your favorite herbs, this is an extremely easy dish to make, and storage is just as simple.
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  • Level: Easy
  • Total: 3 days
  • Active: 10 min
  • Yield: 20 servings
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1 1/2 cups kosher salt

1 1/2 cups sugar

6 thyme sprigs

5 cloves garlic, crushed with the back of a knife

6 lemons, blanched briefly in boiling water to remove wax then sliced 1/4 in. thick

1 cup extra-virgin olive oil, preferably Spanish

1 dried ancho chile pepper


  1. Combine the salt, sugar, thyme and garlic in a large mixing bowl.In a shallow baking dish, layer the sliced lemons and curing mix. Repeat until all the lemons are covered. Cover and refrigerate for 3 days. After 3 days, remove from the refrigerator, rinse the lemons under cold running water, and place in a clean canning jar with the olive oil and dried ancho chile. The lemons will keep in the refrigerator for up to 1 month.
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