Moroccan Style Preserved Lemons
Transform your cooking with the bold flavors of Moroccan cuisine by making your own Moroccan-Style Preserved Lemons. This easy yet timeless recipe uses simple ingredients like organic lemons, coarse sea salt, and optional warm spices such as cinnamon sticks, bay leaves, and peppercorns to create a tangy, aromatic condiment that’s a staple of North African kitchens. With just 15 minutes of preparation and a few weeks of patience, these preserved lemons add depth to tagines, salads, roasted vegetables, and marinades. The vibrant combination of salty, citrusy, and spiced notes makes this a must-have pantry essential for adventurous home cooks. Ready to elevate your dishes? These preserved lemons keep beautifully for up to a year in the refrigerator, ensuring a little bit of Morocco is always at your fingertips!
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Recipe Information
Ingredients
- 6 whole lemons (preferably organic)
- 6 tablespoons sea salt (coarse)
- 1 cup fresh lemon juice
- 1 cup water
- 1 whole cinnamon stick (optional)
- 2 whole bay leaves (optional)
- 1 teaspoon black peppercorns (optional)
Instructions
Wash the lemons thoroughly under cold running water. Scrub them clean to ensure the peels are free of any residue.
Cut each lemon into quarters lengthwise, but leave the bottom 1/2 inch attached so the lemon stays intact.
Open each lemon gently and sprinkle 1 tablespoon of coarse sea salt inside, ensuring the salt gets into all the crevices. Press the lemon back into its original shape.
Layer the salted lemons into a clean, sterilized glass jar, pressing them down firmly to release their juices.
Add any optional spices, such as a cinnamon stick, bay leaves, or black peppercorns, between the layers of lemons for additional flavor complexity.
Once the jar is full of lemons, pour the fresh lemon juice over them, followed by enough water to completely submerge the lemons.
Seal the jar tightly and give it a gentle shake to distribute the liquid and salt.
Store the jar in a cool, dark place for 3 to 4 weeks. Shake the jar gently every few days to ensure the salt and juices are evenly distributed.
After 3 to 4 weeks, the preserved lemons will be ready to use. To cook with them, rinse off excess salt and remove the seeds before chopping or blending. Store the jar in the refrigerator, and it will keep for up to 1 year.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39655 mg | 1724% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 779 mg | 17% | |
*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.
