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.

11 Comments

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

  2. 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!

  3. 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!

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

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