Recipe by Nasseh
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.
- 1892.0 ml mason jars (glass jars are better)
- 8 unwaxed lemons
- 78.07 ml sea salt, fine grain
- 473.18 ml unsweetened lemon juice
- 1 cinnamon stick
- 1 bay leaf
- 3-4 whole cloves
- 5 coriander seeds
- 4 black peppercorns
Directions See How It's Made
- 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).