I use fresh lemons and their zest in just about everything. I'll even slice up a lemon for a snack, something I have loved things since childhood, much to my mother's confusion. My tastebuds crave sour flavours and I have always loved them.
When I got around to making preserved lemons, and started adding them to my recipes, like my Roast Leg-of-Lamb (Recipe Coming Soon) where traditionally I would use fresh lemons -- it was an absolute revelation (a word I use a lot, yes I know).
I became hooked and I think you will too. They are incredibly easy to make, requiring two ingredients, lemons and salt — and then lots of patience.
Preserved lemons can be added to many things: brines, marinades, salad dressings, sauces, salsas, and etc. either in place on fresh lemons, or in addition to them.
Moroccan preserved lemons are one of those things that you try and then fall in love with that become a permanent pantry staple.
Preserved lemons might not be for you if you have a short attention span.
But if you're curious about this traditional North African condiment, they're well worth the wait. Besides, all you have to really do is let them sit in a dark cupboard until whatever science happens in the jar.
Preserved lemons keep practically forever in the fridge, and since they're not an easy ingredient to find in grocery stores (and if you do, they're absurdly expensive) your best bet is to take the maximum 10-minutes of prep and make them yourself.
Preserved lemon is the key ingredient in many Moroccan dishes such as tagines, but they are also used in many South Asian dishes.
Preserved lemons take at least one month in the pantry to come into their flavours.
There are different ways to slice the lemons. I chose quarters in this photo but you can do half-lemons if you want. I'm honestly not sure if it matters.
The Most Important Thing To Remember
Before using the preserved lemons in recipes, rinse each wedge thoroughly under running water!
Don't forget that part!
Recipes To Use Your Preserved Lemons
- Marinated Fried Anchovies With Grilled Halloumi
- Mediterranean Grilled Octopus
- Smoked Whole Trout
- Make A Pretty Summer Salad Of Nasturtium Leaves & Flowers
Have you had preserved lemons before? How do you use them in recipes?
Moroccan Preserved Lemons
The prep-work for these simple traditional Moroccan Preserved Lemons is less than 10 minutes. The real challenge is patience as you will have to wait 4 weeks to see what all the fuss is about taste-wise.
But it is very worth it. Use your preserved lemons in a myriad of recipes, everything from salad dressings and sauces for grilled meats.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 litres 1x
- Category: Condiment
- Method: Fermentation
- Cuisine: Morocco
Ingredients
- 10 Lemons, washed and quartered or halved
- Sea salt or kosher salt (do not use iodized table salt)
Instructions
Wash your lemons and cut them how you desire. Quarters are nice, but halves will do just as well.
Wash a jar (or jars) large enough to hold all of your lemon quarters.
Add a single layer of lemon quarters into a jar, sprinkly liberally with kosher or sea salt — think a large pinch in terms of quantity. Exact measurements are not necessary.
Keep alternating layers of lemon quarters and liberal applications of salt.
When the jar is full, get a wooden spoon (or similar) and begin to muddle the lemons until their juices start to release.
When the juice has released to the top of your jar — it is ready. Place the jar in a dark corner of your pantry where it will stay for the next 4-weeks.
Every couple days or so for those 4-weeks, shake the jar to redistribute the salty lemon juice.
At the end of 4-weeks, your preserved lemons are ready. They can now be moved into the fridge where they will keep for an excpetionally long time. I have a jar that is older than a year and still going strong.
Before using the preserved lemons in recipes, rinse each wedge thoroughly under running water.
Notes
Before using the preserved lemons in recipes, rinse each wedge thoroughly under running water.
Nicole says
Hi,
Do you think Himalayan salt would work ok in this recipe?
The Peasant's Daughter says
I have used it with no problems whatsoever!
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