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jars of lemons prepared for preserving

Sous Vide Preserved Lemons


  • Sous Vide Machine


  • 2 large lemons cut into eighths
  • 1 cup Kosher salt
  • 1/4 cup sugar raw or white


  • Preheat sous vide to 83.9° C / 183° F.
  • Place the lemon pieces, salt, and sugar in a zip lock or vacuum seal bag, massage the salt into the lemons, ensuring that all the lemons are covered.
  • Seal and submerge the bag into the water bath, and cook for 60 minutes.
  • Remove the bag from the water bath and empty the contents into a glass jar.
  • Allow the lemons to sit for at least 60 minutes. If you can, refrigerate overnight before using for best results.
  • The preserved lemons will keep for several months, deeping in flavor.