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Moroccan Preserved Lemons

Create tangy, umami-packed Moroccan preserved lemons that enhance various dishes with a burst of flavor.
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Prep Time 15 minutes
Cook Time 28 days
Total Time 28 days 15 minutes
Servings: 10 lemons
Course: Condiment, Side Dish
Cuisine: Mediterranean, Moroccan
Calories: 5
Ingredients Method Notes

Ingredients
  

Lemon Preservation
  • 1300 grams fresh lemons (about 8 to 10 small lemons) Use thin-skinned lemons for better results.
  • 200-250 grams sea salt Adjust the quantity based on preference.
  • 2 lemons extra lemons for juicing (if needed) Used to ensure lemons are submerged in juice.

Method
 

Preparation
  1. Wash all of the lemons thoroughly to remove any dirt or wax.
  2. Weigh out 200-250 grams of sea salt in a bowl.
  3. Cut the ends off each lemon, then cut each lemon into quarters without cutting all the way through.
  4. Fill the crevices of the lemons with generous amounts of salt until all the salt is used up.
  5. Pack the whole lemons into a clean, large jar tightly, ensuring lemon juice is released during the process.
  6. Once the jar is full, ensure all lemons are submerged in lemon juice. Juice two additional lemons if needed.
  7. Place a lid on the jar and allow the lemons to cure at room temperature for 4 weeks.
Storage
  1. Once opened, store Moroccan preserved lemons in the refrigerator indefinitely.
  2. Rinse off any excess salt and brine before using, discarding the pulp.

Notes

Moroccan preserved lemons can enhance various dishes such as tagines, salads, or marinades. They add a refreshing citrus twist to recipes.