Preserved Lemons
Salt-cured lemons soften into a tangy, aromatic condiment for Moroccan cooking.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Whole lemons are packed with salt and their own juice, then left to cure until the rinds turn silky and intensely flavored. The slow fermentation mellows the bitterness of the peel, leaving a briny, floral condiment used throughout North African cooking in tagines, dressings, and grain dishes. Patience is the main technique here—most of the work is simply waiting.
Ingredients
- 8 lemons, preferably organic, plus extra juice as needed
- 1/2 cup kosher salt
- 1 cinnamon stick (optional)
- 2 bay leaves (optional)
- 1 teaspoon black peppercorns (optional)
Method
-
Rinse the lemons well and scrub the skins to remove any wax or residue. Pat dry.
-
Stand each lemon on one end and slice down into quarters, cutting to within 1/2 inch of the bottom so the lemon stays intact at the base.
-
Gently pull the quartered sections apart and pack about 1 tablespoon of kosher salt into the flesh of each lemon, working it into the cuts.
-
Press a generous layer of salt into the bottom of a clean 1-quart glass jar. Pack the salted lemons tightly into the jar, pressing down firmly so they release their juices and stacking in the cinnamon stick, bay leaves, and peppercorns if using.
-
Press down on the lemons until their juice rises to cover them by at least 1 inch. If there isn't enough juice, add fresh-squeezed lemon juice to cover completely.
-
Seal the jar tightly and let it sit at room temperature, out of direct sunlight, shaking gently once a day to redistribute the salt and juice.
-
After 3 days, check that the lemons remain fully submerged, pressing them down or adding more lemon juice as needed. Transfer the jar to the refrigerator and let cure for at least 3 more weeks before using, shaking occasionally.
-
To use, remove a lemon from the brine, rinse briefly if a milder flavor is desired, and scrape away the pulp before slicing or chopping the rind. Store the jar refrigerated for up to 6 months.
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Preserved Lemons
Whole lemons are packed with salt and their own juice, then left to cure until the rinds turn silky and intensely flavored. The slow fermentation mellows the bitterness of the peel, leaving a briny, floral condiment used throughout North African cooking in tagines, dressings, and grain dishes. Patience is the main technique here—most of the work is simply waiting.
Make ahead 16 oz 10 cal
Ingredients
- 8 lemons, preferably organic, plus extra juice as needed
- 1/2 cup kosher salt
- 1 cinnamon stick (optional)
- 2 bay leaves (optional)
- 1 teaspoon black peppercorns (optional)
Method
- 1
Rinse the lemons well and scrub the skins to remove any wax or residue. Pat dry.
- 2
Stand each lemon on one end and slice down into quarters, cutting to within 1/2 inch of the bottom so the lemon stays intact at the base.
- 3
Gently pull the quartered sections apart and pack about 1 tablespoon of kosher salt into the flesh of each lemon, working it into the cuts.
- 4
Press a generous layer of salt into the bottom of a clean 1-quart glass jar. Pack the salted lemons tightly into the jar, pressing down firmly so they release their juices and stacking in the cinnamon stick, bay leaves, and peppercorns if using.
- 5
Press down on the lemons until their juice rises to cover them by at least 1 inch. If there isn't enough juice, add fresh-squeezed lemon juice to cover completely.
- 6
Seal the jar tightly and let it sit at room temperature, out of direct sunlight, shaking gently once a day to redistribute the salt and juice.
- 7
After 3 days, check that the lemons remain fully submerged, pressing them down or adding more lemon juice as needed. Transfer the jar to the refrigerator and let cure for at least 3 more weeks before using, shaking occasionally.
- 8
To use, remove a lemon from the brine, rinse briefly if a milder flavor is desired, and scrape away the pulp before slicing or chopping the rind. Store the jar refrigerated for up to 6 months.