How to Preserve Lemons or limes

Preserved lemons (or limes!) in salt is one of my favorite canning projects because it is EASY. All you need is some fruit, kosher salt, and a clean jar - well, some time too if you count that as an ingredient. I was the lucky recipient of a box of Rangpur limes - one of my favorite esoteric citrus fruits - from Shae who I bonded with years ago over our love of fruit and preserving. So, long story short I preserved a couple of jars of them in salt which I will use in savory (and sweet!) dishes all year long. I just love their sour funky flavor and their gorgeous color!

It's a beautiful process and I teamed up with Pete again who made this incredible video (including the music that I just LOVE). I hope you like it, and I always say this, but more to come!

Preserved Lemons or Limes

Making preserved lemons is one of my favorite winter canning projects and is one of the easiest too. It is really more a formula than a specific recipe so feel free to scale these amounts up or down depending on how much use you think you’ll get out of them. Meyer lemons are wonderful preserved because of their thin skin and small amount of white pith, but regular lemons are great too.

1 quart sized canning jar and lid or 2 pint jars

8-10 organic lemons, well scrubbed

kosher salt

Slice off the stem end and bottom of each lemon (only if they have big nubs). Stand the lemons up and, cut an “X” into each lemon, stopping about 1/2-inch from the bottom so all four quarters are still connected at the base. Hold each lemon open with your fingertips and sprinkle salt on the inside and outside of each one.

Cover the bottom of the jar with a thin layer of salt and place each lemon in the jar, pressing  to release the juices. Fill the jar with the lemons, leaving about 1-inch of headspace. If the lemons are not completely submerged in juice, top the jar off with additional lemon juice until they are covered. Sprinkle salt on the top of the jar, screw on the lid and give the whole thing a shake.

Let the jar sit at room temperature for three days, turning the jar each day to distribute the salt and juices. After three days, store the jar in the refrigerator, making sure to turn it every couple of days. The lemons are ready when their rinds are very soft, about 3 weeks. To cook with the lemons, remove them from the jar and rinse with cool water. Remove and discard the pulp and seeds and chop the rind. They’ll keep in the fridge, submerged in juice, for one year. 

preserved lemons-8041.jpg
preserved lemons-8044.jpg

How to Supreme an Orange (Video) + Blood Orange and Campari Granita

how to supreme an orange | apt 2b baking co.

Supremed citrus fruit is a beautiful garnish for all sorts of citrusy dishes – sweet & savory- and will make your fruit salads look classy as hell. The video below illustrating how to supreme an orange is the first in a new video series that Pete and I are tackling together. It will be full of basic kitchen techniques, and little how-tos - like how to frost a cake, roll out pie crust, and make rough puff pastry. I am so excited to share it with you today! Knowing how to confidently supreme any sort of citrus fruit is such a great back pocket technique that will make you look and feel fancy in the kitchen.

A few of my favorite recipes in Sweeter off the Vine call for supremed citrus fruit (grapefruit jam and a citrusy cake) too. While I did my best to describe how to do it in words, I think a visual reference is the best way to show this sort of technique. Let me know what you think in the comments, and let me know what techniques you'd like to see in this series too.

how to supreme an orange | apt 2b baking co.
how to supreme an orange | apt 2b baking co.


The winner of the Sweeter off the Vine Mega Giveaway has been notified, thanks to everyone for entering! The Tasting Rome Giveaway is still open, all you have to do is leave a comment to enter.


Keep an eye on the events tab for events all Spring and Summer long!

I have two events to celebrate Sweeter off the Vine in New York this week, and I would love to see you all there.

Wednesday, April 6, 6:30-8:30pm

West Elm Market Brooklyn, NY 

New York friends, please join me at the launch party for Sweeter off the Vine! We'll have treats and snacks, and a glass of something bubbly, all donated by my friends at Fresh Direct. Come say hello, I'll also be giving out hugs and hi-fives! Books available for purchase. please rsvp.


Saturday, April 9, 1-3pm

Whisk Brooklyn, NY

Book Signing, plus treats!

And I couldn’t leave you all without a little recipe to use your new orange supremes, if you haven't eaten them already. This granita is super easy to throw together and so stunningly gorgeous. It is bitter and sweet, tart and cooling. Granitas are a wonderful, light dessert, and they look beautiful with some supreme citrus on top.

Blood Orange and Campari Granita

makes about 3 cups

The bitter, herbaceous notes of Campari play so nicely with sweet/tart blood oranges for a light and refreshing dessert that is super easy to make. Substitute Aperol for the Campari for a slightly sweeter treat.

2 cups water, divided

2/3 cup sugar

1 cup freshly squeezed blood orange juice

1/4 cup Campari

orange supremes to serve

Add one cup of the water and the sugar to a saucepan. Cook over medium high heat until the sugar is dissolved. Whisk in the remaining water, blood orange juice, and Campari. Transfer the mixture to a glass baking dish, cover with plastic wrap and freeze. Every 30 mins or so, scrape the surface of the mixture with a fork until it is completely frozen. Serve with supremes of citrus fruit on top. 

how to supreme an orange | apt 2b baking co.