Quick Salted Lemon Peel

A still life of the mundane composed in the proper way can become a work of art that is no different from a lemon tree producing it’s magnificent seasonal bounty. I always dreamed of having a lemon tree of my own so when we moved to Tucson over 17 years ago, I planted one.

Beauty evolves with time and today that lemon tree is a bountiful composition in it’s own right, sometimes producing a minimalist harvest, and other times exuding a surrealistic production of delicious citrus. I appreciate each and every lemon. They have so many uses in the kitchen and who doesn’t love a kick of citrus?

These simple salted lemon peels will transport you to Morocco and the Middle East, and work well in a vegetable tagine, with roasted potatoes, or as part of a quick vinaigrette. An easy recipe that will provide you with a never-ending amount of usefulness while simultaneously taking your taste buds on vacation.

Quick Salted Lemon Peel

Make the salted lemon peel – Peel the lemons into large strips and place in a small bowl. Juice the remaining lemons, reserving the juice from 2 lemons. Freeze the remaing juice in ice cube trays to use at a later date. 

Wash a wide-mouthed pint canning jar  and dry. Start layering the lemon peel, salt and a spoonful of juice and repeat until the jat is full, pressing down the layers to pack the jar as tickly as possible. Top with the olive oil and seal. Store in the refrigerator.

makes one pint


  • 7-10 lemons
  • the juice from 2 lemons
  • 1 tbsp salt
  • 1 tbsp olive oil