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Preserved lemons

Moroccan Preserved Lemons

Preserved lemons are a cornerstone of Moroccan cuisine, adding a bright, tangy, and deeply savory note to dishes like tagines, salads, and roasted vegetables. They’re incredibly simple to make at home with just lemons, salt, and a little patience.
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Prep Time 20 minutes
Servings: 1 jar
Ingredients Method Notes

Ingredients
  

  • Fresh lemons as many as you want to preserve
  • Sea salt no exact measurements; use generously
  • Extra lemon juice optional, if needed
  • Optional Add-Ins: bay leaves, peppercorns, or cinnamon sticks

Method
 

  1. Wash the lemons thoroughly. Slice them into thick wedges or rounds, making sure to remove the ends.
  2. Add a layer of salt to the bottom of a clean glass jar. Place a slice of lemon on top and sprinkle with more salt. Continue layering lemons and salt until the jar is full.
  3. As you add the lemons, press them to release their juice. The goal is to submerge the lemons completely in their own brine. If the lemons don’t produce enough juice, add freshly squeezed lemon juice to cover them. Add a final sprinkle of salt on top.
  4. Close the jar and leave it on the counter at room temperature. Let the lemons ferment for 3-4 weeks.
  5. During the first or second week, open the jar to check the liquid level. If the juice reduces, sprinkle a little extra salt to prevent any mold. The lemons should always stay submerged.
  6. After 3-4 weeks, the lemons will be soft, fragrant, and ready to use. Transfer the jar to the fridge for long-term storage.

Notes

  • Ensure the lemons are always submerged in lemon juice to prevent mold.
  • The flavor improves with time. Preserved lemons can last up to 6 months in the fridge!