Lemon Pickle Moroccan Style
Dive into the bold, zesty world of Moroccan cuisine with this Lemon Pickle Moroccan Style recipe, a vibrant and aromatic condiment that transforms the everyday lemon into a tangy, salty delight. Made with succulent Meyer or regular lemons, coarse sea salt, and subtle aromatic hints of cinnamon, bay leaves, and black peppercorns, this recipe strikes the perfect balance of savory and citrusy. Optional turmeric adds a golden hue that elevates its visual appeal, while a drizzle of olive oil locks in the flavors and enhances the fermentation process. With just 20 minutes of prep, this traditional Moroccan staple requires patience during its 3-4 week fermentation, but the results are well worth it. Use these preserved lemons to infuse authentic Moroccan tagines, salads, or dressings with their irresistible depth of flavor. Whether you're exploring global cuisines or looking to elevate your pantry essentials, these Moroccan-style pickled lemons are a must-try!
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Recipe Information
Ingredients
- 6 pieces Meyer lemons (or regular lemons, well-scrubbed)
- 6 tablespoons Coarse sea salt
- 1 cup Fresh lemon juice
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoons Ground turmeric (optional, for color)
- 2 tablespoons Olive oil
Instructions
1. Thoroughly wash and scrub the lemons under warm water to remove any wax or residue and dry completely.
2. Slice off the tops and bottoms of each lemon to remove the stem ends. Using a sharp knife, make a deep X-shaped cut down the length of each lemon, stopping just short of the base to keep the quarters attached.
3. Gently pry open each lemon and sprinkle a generous tablespoon of coarse sea salt into the inner surfaces of each cut. Press the lemons closed and set them aside on a plate.
4. Sterilize a large wide-mouth jar by boiling it in water for 10 minutes, then let it dry completely.
5. Starting with a layer of salt at the bottom, pack the salted lemons firmly into the jar, one at a time. Press them down to release their juices so that they’re submerged.
6. Tuck the cinnamon stick, bay leaves, and whole peppercorns into the jar as you pack the lemons. Add the turmeric if you are using it.
7. Pour the fresh lemon juice into the jar until the lemons are completely covered with liquid. If needed, use a clean spoon to press them down further.
8. Drizzle the olive oil over the surface to create a light seal. Close the jar tightly with its lid.
9. Leave the jar at room temperature for 2-3 days, giving it a gentle shake daily to redistribute the salt and juices.
10. After 2-3 days, transfer the jar to the refrigerator or a cool, dark pantry and allow the lemons to ferment for at least 3-4 weeks. The longer you let them ferment, the more complex their flavor will become.
11. When ready to use, rinse the lemons under cool water to remove excess salt. Finely chop the rinds and discard the pulp if desired. Use in Moroccan dishes, salads, or vinaigrettes.
Nutrition Facts
Calories |
38 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
