Moroccan Preserved Lemons
Transform your cooking with the vibrant, citrusy tang of homemade Moroccan Preserved Lemons! A staple in North African and Middle Eastern cuisine, this recipe combines fresh lemons, coarse sea salt, and lemon juice to create a deeply flavorful condiment that elevates tagines, salads, and marinades to new heights. The process is simple yet transformative: salt-packed lemons ferment over 3 to 4 weeks, softening into golden, briny gems with an irresistibly bold zest. With just a sterilized jar and minimal prep, you can craft this versatile culinary treasure and store it for up to six months. Perfect for adventurous home cooks, this authentic recipe adds a burst of exotic flavor to your kitchen repertoire!
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Recipe Information
Ingredients
- 6 whole Lemons
- 6 tablespoons Coarse sea salt
- 1 cup Lemon juice
- 0.5 cup Water
- 1 unit Sterilized jar with lid
Instructions
Thoroughly wash and dry the lemons to remove any dirt or residues.
Trim the ends off each lemon slightly to remove the nubs, taking care not to cut too deep.
With a sharp knife, cut each lemon into quarters lengthwise, but do not cut all the way through. Keep the quarters attached at the base of the lemon.
Gently open each lemon just enough to sprinkle 1 tablespoon of coarse sea salt inside. Ensure the salt evenly coats the inner surfaces of the lemon.
Pack the salted lemons tightly into a sterilized jar. Press them down to release their juices as you go and eliminate air pockets.
Once all the lemons are packed into the jar, pour the fresh lemon juice and water over the top to ensure all lemons are submerged in liquid. Leave about half an inch of headspace at the top of the jar.
Seal the jar tightly with its lid and set it aside at room temperature to ferment for 3 to 4 weeks. Shake the jar every few days to redistribute the salt and liquid.
After 3 to 4 weeks, the lemons will soften and develop a strong, tangy flavor. They are now ready to use in your favorite recipes!
Preserved lemons can be stored in the refrigerator for up to 6 months. Always ensure the lemons remain submerged in liquid to prevent spoilage.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34932 mg | 1519% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 727 mg | 15% | |
*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.
