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Moroccan Preserved Lemons

Preserved Lemons close-up

5 from 1 reviews

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.

Ingredients

Scale

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.