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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photo by FDADELKARIM photo by FDADELKARIM
photo by FDADELKARIM
photo by Debbwl photo by Debbwl
photo by mersaydees photo by mersaydees
photo by FDADELKARIM photo by FDADELKARIM
Ready In:
720hrs
Ingredients:
9
Yields:
8 preserved lemons
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ingredients

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directions

  • 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).

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Reviews

  1. scruffywuffy
    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
     
  2. Debbwl
    These were so easy and do add a lot of flavor. Used in Chef #510313’s Recipe #251933 and was surprised at how well the flavor of the lemon came through with out over powering. Looking forward to next trying them in Recipe #314950. Thanks so much for the post.
     
  3. Um Safia
    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!
     
  4. mersaydees
    Wowee! This is one of the most exciting recipes to hit Zaar! Made as directed, and found it sooo very easy to make. I used a high quality Celtic Sea Salt purchased from Royal River Health Foods in Freeport, Maine. I absolutely cannot wait to start using this in Moraccan dishes! Thanks, Nasseh! Made for N*A*M*E tag.
     
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RECIPE SUBMITTED BY

Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.
 
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