Description
Learn how to make Moroccan preserved lemons at home with this easy recipe. These salt-preserved lemons are a staple in Moroccan cuisine, adding a unique flavor to a variety of 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
Instructions:
- Scrub the lemons: Thoroughly wash the lemons to remove any wax or residue.
- Prepare lemons: Cut off the stem end, quarter the lemons lengthwise (not all the way through), and generously sprinkle kosher salt inside each lemon.
- Pack the jar: Layer the salted lemons in a sterilized jar, adding optional spices if desired. Pour in fresh lemon juice to submerge the lemons.
- Let it sit: Seal the jar and leave it at room temperature for 3 days, shaking it daily. Refrigerate for 3–4 weeks before use.
Notes
Notes:
- Use only the rind when cooking with preserved lemons.
- Preserved lemons are great in tagines, salads, and sauces.
- Store refrigerated 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
