Preserved Lemons

Preserved Lemons

Preserved Lemons

(from Cooking Moroccan)

First, see how many lemons will fit into your jar. For the recipe you will need that much plus half of that for the juicing. Wash lemons thoroughly.

Preserved Lemons

Cut lemons from the stem end into quarters, almost to the base. You just want to open them up. Then fill them with sea salt.

Preserved Lemons

After each layer add 1 tablespoon more salt into the jar.

Preserved Lemons

Juice the remaining lemons and pour into the jar. I’ve put 6 lemons into the jar and then juiced 3 more. Add a few black peppercorns, a few bay leaves and one star anise. Pour boiling water to fill the jar to the top. Make sure the jar is placed on a wooden surface while pouring water to prevent it from cracking. Put the skin of one juiced lemon on top so if the mold appears you can discard it. Seal and store in a dark cold place for 4 weeks. For the duration of the first week gently shake the jar once daily. This will clear the cloudy liquid.

See you in four weeks to show you where to use them!

Note: This is my entry for Weekend Herb Blogging. Host is Astrid from Paulchen’s Foodblog.

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  • Monika September 19, 2011 12:12 am

    Već se neko vrijeme spremam napraviti ove limune. Obožavam marokansku hranu i obožavam limune. Hvala za recept! Btw, fotke su apsolutno predivne! :)

  • myFudo September 19, 2011 12:55 pm

    What a way to preserve lemon, I bet it would taste great after the 4 weeks. Love the photos, thanks for sharing.

  • Eva September 19, 2011 4:49 pm

    We are heading to Morocco in a couple of months and I am determined to make as many dishes Moroccan as possible. These preserved lemons are on my list…but I am concerned that they are too salty. What do they taste like when they are done? I know many recipes that call for them!

    • Marija September 20, 2011 1:32 am

      Eva, I never had them. This is the first time I’m making them, so I have to wait for 4 weeks to taste them. I don’t think they’re too salty as they are washed before the use.

    • Eva@ September 23, 2011 11:23 am

      Thanks Marija. I made them too this week, so I will wait four weeks and report on how much I love them (positive thinking). I already have a lot of recipes to try them in. Thanks for the inspiration.

    • Marija September 23, 2011 9:34 pm

      Fingers crossed for both of us and our lemons :)

  • Sara September 20, 2011 9:53 am

    I love these–they are my fallback ingredient for bean salads. I just used up my last jar and need to make more. I should have planned ahead because now I’ll be without them until they cure. Your photos are lovely!

  • Ira Rodrigues September 23, 2011 4:27 am

    i should give it a try one day, when i first saw on tv i was hooked and by seeing your recipe and picture i fall in love even

  • anna August 26, 2012 11:06 pm

    very very good

  • Zornitsa February 16, 2014 7:16 am

    Lemons and salt? Wow, that’s interesting, but how do you use them then? In what kind of recipes?

    • Marija February 16, 2014 10:45 am

      Preserved lemons are used in many dishes of Moroccan cuisine. You can even use them in salads. Here are some ideas:

      Moroccan Chicken with Lemon and Olives
      Chicken tagine
      5 Ways to Use a Jar of Preserved Lemons

    • Barbara C February 22, 2015 6:33 am

      They are terrific in tuna salad, quinoa salad, pasta salad (paired with olive) chicken piccata. You could add them to shrimp scampi, and I do white fish pieces topped with garlic herb butter and these would be excellent in that.

  • Angela Addleton January 15, 2016 5:45 am

    Made them for our tabbouleh salade to go with Jamie Oliver Kebabs. They were so yummy we are now making more. They taste sweet and you cut up both flesh and skin and toss in the salads.

  • Janes Duhonich June 13, 2016 4:54 am

    I made this recipe. So good! Moroccan chicken in the oven as I type. Can’t wait to make another bottle.
    Thank you.

    • Marija July 19, 2016 11:59 am

      Happy to hear that! And very happy that you are satisfied :)

Comments are closed.