Morrocan Preserved Lemons
Elevate your culinary creations with the bold, tangy flavor of Moroccan Preserved Lemons – a must-have ingredient in authentic North African cuisine. This simple yet transformative recipe combines fresh lemons, coarse sea salt, and optional whole spices like bay leaves, cinnamon, and cloves to create a vibrant condiment bursting with citrusy intensity. Perfect for tagines, marinades, dressings, and more, these preserved lemons require minimal prep time and develop their signature soft texture and deeply complex flavor after just four weeks of fermentation. With easy-to-follow steps and only a handful of ingredients, this traditional method will transport your cooking to a whole new level. Plus, they store beautifully in the fridge for months, becoming a pantry staple you won’t want to live without.
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Recipe Information
Ingredients
- 6 whole lemons
- 6 tablespoons sea salt
- 1 cup lemon juice
- 1 cup water
- 3 pieces whole spices (optional, such as bay leaves, cinnamon stick, cloves)
Instructions
Wash the lemons thoroughly to remove any wax or impurities on the skin. Trim the ends slightly, but avoid exposing too much flesh.
Cut each lemon into quarters lengthwise, but do not cut all the way through. The quarters should still be attached at the base of the lemon.
Sprinkle about 1 tablespoon of sea salt inside each lemon, ensuring the salt gets between the cut sections.
Place the salted lemons into a sterilized 1-quart glass jar, pressing them down firmly to release some of their juices as you go. Add optional whole spices like bay leaves, a cinnamon stick, or cloves between layers if desired.
Once the jar is packed with lemons, pour fresh lemon juice over the lemons to cover them completely. Add water if necessary to ensure the lemons are fully submerged.
Seal the jar tightly and place it in a cool, dark place. Let the lemons sit for 4 weeks, giving the jar a gentle shake every few days to redistribute the salt and juices.
After 4 weeks, the preserved lemons will be soft and ready to use. To use, rinse off excess salt and chop or mince the rind as needed. Store the jar in the refrigerator for up to 6 months.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41881 mg | 1821% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 15.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 847 mg | 18% | |
*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.
