Makes: 1 quart



8 each whole lemons; washed, cored, and  minced

¼ cup agave (or maple syrup)

¼ cup sea salt

1 teaspoon freshly ground black pepper

1 teaspoon anise, ground

1 teaspoon whole coriander, crushed



  1. Using a chef’s knife, cut the lemons into quarters and remove the core and seeds by cutting at a 45° angle (kinda like your would an apple).

  2. If you have a food processor, now would be a great time to bust it out. Pulse the lemons into a very rough chop: about ⅛” pieces. If you don’t have a food processor (order one online), and then use a chef’s knife to cut lemons into ⅛” pieces.

  3. Place chopped lemons in a bowl and mix with the rest of the ingredients until evenly distributed and lemons have begun to release their juices.

  4. Transfer to a clean four-cup mason jar or tupperware container. Allow to sit out at room temp for about 2 days and then keep in the refrigerator for, like, ever.

  5. Use in dressings, sauces, quinoa, or just about anything that calls for lemon. But be warned: because there’s no rinsing, you probably won’t need to add any salt to your dishes.



Pro tips:

- To crush the coriander, throw the seeds into a plastic zip-lock bag and have at it with a rolling pin. Don’t buy plastic bags because you—good, karmic creature—are doing your part to reduce plastic waste? Lay the coriander on your cutting board and use the side of your chef’s knife to crush the seeds.

2018_09_Microsite_Lemon_Preserve 1.jpg
2018_09_Microsite_Lemon_Preserve 3 ASH EDIT.jpg
2018_09_Microsite_Lemon_Preserve 8-min.jpg