Ingredients for Moroccan Style Preserved Lemons
- Lemon
- 2 tablespoons kosher salt
- Lemon Juice
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How to Make Moroccan Style Preserved Lemons
- Blanch 2 large lemons in boiling water for 10 minutes.
- Drain the lemons thoroughly.
- Once cool enough to handle, use a sharp knife to cut each lemon into 8 wedges. Remove and discard all seeds.
- In a bowl, toss the lemon wedges generously with 2 tablespoons kosher salt. Pack the salted lemons tightly into a clean jar or container with a tight-fitting lid.
- Juice the remaining 2 large lemons to yield approximately 1/4 cup of fresh lemon juice.
- Add enough lemon juice to completely submerge the lemon wedges in the jar.
- Secure the lid on the jar. Let the lemons stand at room temperature, shaking gently once a day, for 5 days.
- Before using, rinse the lemons lightly under cold water to remove excess salt.
- Store leftover preserved lemons (along with their preserving liquid) in an airtight container in the refrigerator.
- Ensure the lemons remain submerged in the liquid.
- These quick-preserved lemons will keep for up to two weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
294 g
Sugar
0g
Fat
0g
Carbs
2g
