Moroccan Preserved Lemons are easy to do and are a flavour bomb addition to just about any dish, plus they are good for you!
LOTS OF LEMONS
If you have an abundance of lemons and you don’t want to waste them preserving is the next best step. If you have made sauerkraut before this is just as easy and they keep in the fridge for 9-12 months.
I went to an Isreal food restaurant a couple of months ago and had a chicken tagine dish with olives and preserved lemon. The flavour from the lemon was amazing plus it has all the benefits of probiotics that come with fermented foods.
You can add these lemons by cutting into small pieces (note they are salty so keep that in mind when adding to a savoury dish
You have two options for the cutting of lemons
- The fancy way like the picture before this one above
- The easy way (the way I like it) like in the picture above
For the first option cut the base off of the lemon and cut the lemon into quarters about 3/4 of the way through lemon so it stays together.
The second option cut the base off then cut into quarters, easy!
MOROCCAN PRESERVED LEMONS
PREP TIME/TOTAL TIME
1 hour/1 hour
- See notes for jar size
- 4-6 lemons plus 2 to 3 extra (not covered in wax)
- 4-6 TBS Good quality salt (I use Pink Himalayan)
- Sterilize jar and lid first (I put mine in the oven at a low temperature for around 10 minutes)
- Make sure your lemons are clean
- Cut the bottom off of each lemon, where the stem is and cut from the choices in post (see pics above for choice)
- If you use the star shape put a tablespoon of salt inside the lemon and place in a bowl, repeat with the remaining lemons and let sit for half an hour.
- If you have cut into quarters put lemons into a bowl and sprinkle salt over lemons and let sit for half an hour.
- Put some of the lemons into a jar and squash it down with a wooden rolling pin or a wooden spoon or handle of a mallet until you can get as much juice out as you can,
- Repeat with the remaining lemons until the jar is almost full, there probably won’t be enough juice to cover them so squeeze the extra lemons and use the juice to cover lemons in the jar.
- Put lids on and place jar or jars into a dark place where it is a constant temperature (I put mine on a tray in the bottom of the pantry)
- Leave for 7 days and give the lemons a mix daily by shaking the jar.
- Put in the fridge after 7 days and keep for 9-12 months.
- See notes for extra information.
You will notice that the lemons float so it’s important to mix the contents daily and open the jar to check for any mold growth or white bits if you do notice any remove it.