Introduction: Preserved Lemons With a Pickle Pipe

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

I've been hounded by friends to introduce preserved lemons into my cooking. The foundation for a great deal of Italian and Moroccan dishes, preserved lemons will definitely add some zest to my cooking repertoire!

This is the latest in a series of fermentation Instructables I have authored using Pickle Pipes, which make fermenting much simpler and easier than using traditional airlock methods. The others include:

I hope you enjoy these as much as I do.


  • 1/2 dozen small lemons (preferably Meyer lemons)
  • 1/2 cup coarse Himalayan salt


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Step 1: Slice and Salt

With a sharp knife, cut the ends off the lemons and slice them almost into quarters. You'll want to leave a little uncut at the bottom so the lemons open up like a flower. In between the quarters, pack Himalayan salt, liberally. Place salted lemons into a quart mason jar.

Step 2: Pack and Pipe

Using a pickle tamper, gently tamp down the lemons until the juice level rises above the lemons. If it won't reach that high after tamping, simply add some filtered water to bring the level above the lemons, about even with the shoulder of the jar.

Place a Pickle Pebble on top and then place the lid and Pickle Pipe on top. Place in a cool, dry, dark place for about 2 weeks.


I like to use them in Preserved Lemon Chicken.

Canning and Pickling Contest 2016

Participated in the
Canning and Pickling Contest 2016