Ingredients for Morrocan Preserved Lemons
- 12 lemons (about 2 pounds)
- Salt
- Cinnamon Stick
- Cloves
- Coriander Seeds
- Black Peppercorns
- Bay Leaf
- Fresh Lemon Juice
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How to Make Morrocan Preserved Lemons
- Wash 12 lemons thoroughly and scrub away any blemishes.
- Using a sharp knife, slice each lemon in half lengthwise and then into quarters, leaving them attached at the base.
- Generously salt each lemon quarter with 1 cup of coarse sea salt, ensuring all surfaces are coated. Pack the lemons tightly into a clean, sterilized glass jar.
- Add remaining salt (1/2 cup) and any optional herbs to taste (1-2 tbsp).
- Pour in enough lemon juice to completely submerge the lemons, pressing down to release juice from the lemons. Add water to ensure they are covered by at least 1 inch.
- Press a small plate or weight onto the lemons to keep them submerged.
- Seal the jar tightly and store in a cool, dark place for at least 4 weeks, preferably 6-8 weeks. The longer they cure, the more intense the flavor.
- After curing, rinse the lemons under cold water to remove excess salt. You may see a harmless white substance that can be rinsed away for aesthetics. Pat dry.
Nutrition Information (Approximate per serving)
Sodium
196 g
Sugar
4g
Fat
0g
Carbs
1g
