Prep 720 hrs
Cook 0 mins
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.
- Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.
- Slice 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.
- Pack 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.
- Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.
- Preserved 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.
- To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).
These lemons are the real deal. I put them in a tajine and got the thumbs up from my egyptian husaband and moroccan friends! thanks for posting
These were so easy and do add a lot of flavor. Used in Chef #510313â€™s Preserved Lemon Chicken Tagine for the Tagine! and was surprised at how well the flavor of the lemon came through with out over powering. Looking forward to next trying them in Preserved Lemon and Cranberry Couscous Salad. Thanks so much for the post.
Made & reviewed for Ramadan Tag in the NA*ME Forum. I am rating this 5* now (without tasting in 30 days) as this is almost identical to my recipe with the exception of the cinnamon stick which I'm sure will only improve it :) I can't wait to try these at the end of the month! Great recipe, clear instructions - thanks Nasseh for a winning recipe!