Moroccan Preserved Lemons

    (3)
    30 days 10 minutes

    The lemons have to be cured for at least 1 month and keep for many months in the fridge where their flavour intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use unwaxed lemons.


    1 person made this

    Ingredients
    Makes: 1 jar

    • 6 to 8 lemons
    • coarse salt

    Directions
    Preparation:10min  ›  Extra time:30days  ›  Ready in:30days10min 

    1. Brush the lemons throughly under running cold water. Cut into quarters but do not cut all the way through at the top so that the lemon still holds together.
    2. Generously rub the lemons with salt, both inside along all the cuts and outside. Place them in a large sterilised jar with a tight-fitting screwtop lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let sit for 1 month at a dark, dry and cool place (not the fridge).
    3. After 1 month, place the jar in the fridge. The lemons keep for at least 1 year. The brine will turn cloudy, which is fine but if there is mould or a foul smell, discard the entire batch.

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