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Prep 20 mins
Cook 120 hrs
I printed out a recipe of Cuistot's Tzipporah's Moroccan Chicken that I wanted to make, but I had never heard of preserved lemons before. I found this recipe, which is a quick and easy way to make them. Preserved lemons typically take 4-6 weeks to cure, but this is an alternate way to make them if you can't wait that long. The "cooking time" is actually the time needed for marinating.
- Blanch 2 lemons in boiling water for 10 minutes; drain.
- When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.
- Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.
- Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.
- Put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Rinse lightly before use to remove excess salt.
- If you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. Make sure the lemons are covered. (I usually put them into a smaller container so I won't have to add any additional lemon juice.) They will keep up to two weeks.
Hi there, I must apoligise to you as I told a friend about this recipe and when I looked for the number I realized that I hadn't posted a review. I have used them this week for a moroccan recipe and they were lovley, I have not tried any other lemons and I won't have to this was just perfect I loved the flavour that it gave to my dish thank you for posting and once again my apologies.