Description
Learn how to make Moroccan preserved lemons at home with this simple recipe. These salt-preserved lemons are a staple in Moroccan cuisine, adding a unique salty-citrus flavor to various dishes.
Ingredients
Scale
Ingredients:
- 6 organic lemons (preferably thin-skinned)
- 1/4 cup kosher salt (plus more for packing)
- 1/2 cup fresh lemon juice (from about 4 lemons)
- Optional spices: 1 cinnamon stick, 3–4 cloves, 5–6 black peppercorns, 2 bay leaves
Instructions
- Scrub the lemons: Thoroughly wash the lemons to remove any wax or residue.
- Prepare the lemons: Cut off the stem end of each lemon, then quarter them lengthwise without cutting all the way through.
- Salt the lemons: Sprinkle kosher salt inside each lemon.
- Pack the lemons: Place the salted lemons tightly in a sterilized jar, layering with optional spices if desired.
- Add lemon juice: Pour fresh lemon juice over the lemons to submerge them completely.
- Cure the lemons: Let the jar sit at room temperature for 3 days, shaking it daily. Refrigerate for 3–4 weeks before use.
Notes
- Use only the rind of preserved lemons in cooking.
- Preserved lemons are great in tagines, salads, and sauces.
- Store in the refrigerator for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 tablespoon (rind only)
- Calories: 5
- Sugar: 0g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg
