1/4 Photos of Moroccan Spiced Preserved Lemons
Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.
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- 2 quarts mason jars (glass jars are better)
- 1Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.
- 2Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon.
- 3Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top.
- 4Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.
- 5Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt.
- 6To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).
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Nutritional Facts for Moroccan Spiced Preserved Lemons
Serving Size: 1 (1064 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 36.8
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4650.1 mg
- Total Carbohydrate 16.8 g
- Dietary Fiber 5.3 g
- Sugars 1.4 g
- Protein 1.5 g
The following items or measurements are not included: