The smaller varieties of lemon are sometimes preserved in brine (citron confit) to be used at different times of the year as a condiment and flavoring.

The limoncini are first washed, cut into quarters and placed in glass jugs to be filled with a mixture of lemon juice, water and salt. In this way the citrus fruits can be kept for several months and are used in wedges added to the dishes if necessary.

In Maghrebi and Middle Eastern Arabian cuisine they are used to stew meat (tajin) or to flavor soups (chorba), and marinated olives. Pickled lemons are usually sold in bulk in Islamic butchers or in glass jars.